Beef Enchilada Casserole (Print Version)
# Ingredients:
→ For the Beef Filling
01 -
2 lbs ground beef
02 -
1 onion, diced
03 -
2 oz taco seasoning (2 packets)
04 -
1 to 2 tbsp diced green chiles
→ For Layering
05 -
6 large flour tortillas
06 -
19 oz can enchilada sauce
07 -
15.5 oz can pinto beans, rinsed and drained
08 -
1½ cups cheddar cheese, hand-shredded
09 -
1½ cups Monterey Jack cheese, hand-shredded
→ For Topping (Optional)
10 -
Shredded lettuce
11 -
Diced tomatoes
12 -
Diced red onion
13 -
Sour cream
# Instructions:
01 -
Turn your oven to 350 degrees and let it preheat.
02 -
In a large skillet over medium-high heat, cook the ground beef and diced onion together. Break up the meat into small pieces as it browns. Once it's cooked all the way through, drain off the excess fat.
03 -
Add the taco seasoning to the cooked beef according to the package directions. Stir in the diced green chiles and about a quarter cup of the enchilada sauce. Let it simmer for 5 minutes.
04 -
Pour half a cup of enchilada sauce into the bottom of a 9 by 13 inch baking dish and spread it around.
05 -
Lay 2 or more tortillas on the bottom of the dish until the whole surface is covered. You can tear them in half if you need to fill in gaps.
06 -
Spread half of the ground beef mixture over the tortillas in an even layer. Sprinkle half of the drained pinto beans on top of the beef. Add half a cup of cheddar cheese and half a cup of Monterey Jack cheese. Drizzle with a quarter cup of enchilada sauce.
07 -
Add another layer of tortillas, then repeat with the remaining beef, beans, another half cup of each cheese, and another quarter cup of enchilada sauce.
08 -
Top with a third layer of tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack cheese over the top. Drizzle with the remaining quarter cup of enchilada sauce.
09 -
Cover the casserole dish tightly with aluminum foil. Bake for about 30 minutes until the cheese is melted and everything is heated through.
10 -
Let the casserole cool for a few minutes before slicing. Top with shredded lettuce, diced tomatoes, diced red onion, and sour cream if you like. Serve hot and enjoy.
# Notes:
01 -
Hand-shredded cheese melts better than pre-shredded because it doesn't have anti-caking agents.
02 -
You can use corn tortillas instead of flour if you prefer.
03 -
This is a great make-ahead dish - assemble it earlier in the day and bake when ready.
04 -
Black beans work just as well as pinto beans if that's what you have.
05 -
Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
06 -
You can add jalapeños or use spicy enchilada sauce if you like more heat.