Enchilada Casserole

I skipped ahead to the International Cuisine section, mostly because I was going to make enchiladas as a weeknight meal anyway and thought I could click off a recipe if it's in there. Sure enough, there was a recipe from Diane Larson for Enchilada Casserole. Mexican food is my favorite. In another lifetime I lived in Central America; I just know it. So I cook a lot of Mexican cuisine, and let me just say THIS IS NOT MEXICAN CUISINE! It's 100% totally a Midwest casserole that has the teeny-est, tiny-est hint of south of the border flavors. And just like the quiche from earlier this week, it was bland as hell. The first flag came with no spices in the meat and bean mixture. Usually my enchilada mixes include a lot of chili peppers or powder, cumin, maybe some veggies like corn or chopped zucchini or bell pepper, and hot salsa. This recipe calls for salt and pepper. The second flag was the bechamel cheese sauce. What? I'm all for...