Beef and Bean Casserole
Beef and Bean Casserole
Ingredients
For the Casserole
- 1 pound ground beef
- 1/2 cup yellow onion, chopped
- 1/2 cup bell peppers, chopped
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, drained
- 1 can black beans, 15 ounce, drained
- 1 cup water
- 1 teaspoon Brass Cuisine Beef & More Seasoning
- 1 block cream cheese, 8 ounce, softened
- 8 ounces shredded cheese, cheddar or Mexican blend, divided
- 1 can enchilada sauce, 10 ounce
- 8 flour tortillas, 6-inch
For Topping (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a large skillet, brown the ground beef over medium heat. Once fully browned, drain any excess grease from the skillet.
⏱️ 8 min
- 3
Add the chopped onions and bell peppers to the skillet with the beef. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the drained Rotel and drained black beans. Pour in the water and season with Brass Cuisine Beef & More Seasoning. Stir all ingredients together thoroughly.
⏱️ 3 min
- 5
Add the softened cream cheese to the skillet. Continue stirring until the cream cheese is fully melted and smoothly incorporated into the meat mixture.
⏱️ 4 min
- 6
Add 4 ounces of the shredded cheese to the mixture. Stir until the cheese is completely melted and well combined. Remove from heat.
⏱️ 2 min
- 7
Pour a small amount of enchilada sauce (about 1/4 cup) into the bottom of a 9x13 inch casserole dish and spread it evenly to coat.
⏱️ 1 min
- 8
Place a layer of flour tortillas over the sauce, tearing them as needed to cover the bottom of the dish.
⏱️ 2 min
- 9
Spoon half of the prepared meat and cheese mixture over the tortilla layer, spreading it evenly.
⏱️ 2 min
- 10
Add another layer of flour tortillas on top of the meat mixture.
⏱️ 1 min
- 11
Pour about half of the remaining enchilada sauce over this layer of tortillas.
⏱️ 1 min
- 12
Spoon the remaining half of the meat and cheese mixture over the tortillas.
⏱️ 2 min
- 13
Place a final layer of flour tortillas on top.
⏱️ 1 min
- 14
Pour the rest of the enchilada sauce over the top layer of tortillas, ensuring it covers them well.
⏱️ 1 min
- 15
Generously sprinkle the remaining 4 ounces of shredded cheese over the entire top of the casserole.
⏱️ 1 min
- 16
Bake the assembled casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the casserole is heated through.
⏱️ 25 min•🌡️ 375
- 17
Remove the casserole from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min
- 18
Optionally, top with sour cream and salsa before serving. Serve warm and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Bean Casserole
For the Casserole
- 1 pound ground beef
- 1/2 cup yellow onion, chopped
- 1/2 cup bell peppers, chopped
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, drained
- 1 can black beans, 15 ounce, drained
- 1 cup water
- 1 teaspoon Brass Cuisine Beef & More Seasoning
- 1 block cream cheese, 8 ounce, softened
- 8 ounces shredded cheese, cheddar or Mexican blend, divided
- 1 can enchilada sauce, 10 ounce
- 8 flour tortillas, 6-inch
For Topping (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a large skillet, brown the ground beef over medium heat. Once fully browned, drain any excess grease from the skillet.
⏱️ 8 min - 3
Add the chopped onions and bell peppers to the skillet with the beef. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the drained Rotel and drained black beans. Pour in the water and season with Brass Cuisine Beef & More Seasoning. Stir all ingredients together thoroughly.
⏱️ 3 min - 5
Add the softened cream cheese to the skillet. Continue stirring until the cream cheese is fully melted and smoothly incorporated into the meat mixture.
⏱️ 4 min - 6
Add 4 ounces of the shredded cheese to the mixture. Stir until the cheese is completely melted and well combined. Remove from heat.
⏱️ 2 min - 7
Pour a small amount of enchilada sauce (about 1/4 cup) into the bottom of a 9x13 inch casserole dish and spread it evenly to coat.
⏱️ 1 min - 8
Place a layer of flour tortillas over the sauce, tearing them as needed to cover the bottom of the dish.
⏱️ 2 min - 9
Spoon half of the prepared meat and cheese mixture over the tortilla layer, spreading it evenly.
⏱️ 2 min - 10
Add another layer of flour tortillas on top of the meat mixture.
⏱️ 1 min - 11
Pour about half of the remaining enchilada sauce over this layer of tortillas.
⏱️ 1 min - 12
Spoon the remaining half of the meat and cheese mixture over the tortillas.
⏱️ 2 min - 13
Place a final layer of flour tortillas on top.
⏱️ 1 min - 14
Pour the rest of the enchilada sauce over the top layer of tortillas, ensuring it covers them well.
⏱️ 1 min - 15
Generously sprinkle the remaining 4 ounces of shredded cheese over the entire top of the casserole.
⏱️ 1 min - 16
Bake the assembled casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the casserole is heated through.
⏱️ 25 min•🌡️ 375 - 17
Remove the casserole from the oven and let it rest for 5 minutes before serving.
⏱️ 5 min - 18
Optionally, top with sour cream and salsa before serving. Serve warm and enjoy.
⏱️ 1 min