Beefy, Cheesy Enchilada Casserole
Beefy, Cheesy Enchilada Casserole
Ingredients
For the Beef Mixture
- 1 pound ground beef
- 1 packet taco seasoning, of your choice
- 1/4 cup water, or as directed on seasoning packet
- 1 can pinto beans, organic, rinsed and drained
For the Casserole Assembly
- 2 cups red enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes, for garnish
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Preheat oven to 350°F. Lightly grease an 8x8 or 9x9 inch glass baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Once browned, drain the excess grease using a grease separator or by carefully tilting the pan and spooning it out.
⏱️ 8 min
- 3
Add the taco seasoning and water to the browned ground beef. Stir thoroughly and cook for 1-2 minutes, or until the liquid has mostly evaporated, following package directions for the seasoning.
⏱️ 3 min
- 4
Stir in the rinsed and drained pinto beans into the seasoned ground beef mixture. Set aside.
⏱️ 2 min
- 5
Pour approximately 1/2 cup of red enchilada sauce into the bottom of the prepared baking dish, spreading it to coat the base.
⏱️ 1 min
- 6
Arrange 4 corn tortillas over the enchilada sauce in the baking dish, ensuring they are coated.
⏱️ 1 min
- 7
Spread half of the beef and bean mixture evenly over the tortillas. Top with about 1/2 cup of shredded cheddar cheese, then drizzle with a small amount of additional red enchilada sauce (about 1/4 cup).
⏱️ 2 min
- 8
Place another 4 corn tortillas over the cheese layer, followed by another drizzle of enchilada sauce (about 1/4 cup).
⏱️ 1 min
- 9
Spread the remaining beef and bean mixture over this second tortilla layer. Top with another 1/2 cup of shredded cheddar cheese and drizzle with more enchilada sauce (about 1/4 cup).
⏱️ 2 min
- 10
Place the final 4 corn tortillas on top of the casserole. Drizzle with the remaining red enchilada sauce (about 1/2 cup).
⏱️ 1 min
- 11
Generously sprinkle the remaining 1 cup of shredded cheddar cheese over the entire top of the casserole.
⏱️ 1 min
- 12
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes.
⏱️ 30 min•🌡️ 350
- 13
Remove the foil from the casserole and return it to the oven for an additional 5 to 10 minutes, or until the cheese is bubbly, golden, and slightly crispy.
⏱️ 10 min•🌡️ 350
- 14
Carefully remove the casserole from the oven. Garnish with diced tomatoes and sliced green onions before serving. Cut into portions and serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beefy, Cheesy Enchilada Casserole
Ingredients
For the Beef Mixture
- 1 pound ground beef
- 1 packet taco seasoning, of your choice
- 1/4 cup water, or as directed on seasoning packet
- 1 can pinto beans, organic, rinsed and drained
For the Casserole Assembly
- 2 cups red enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes, for garnish
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Preheat oven to 350°F. Lightly grease an 8x8 or 9x9 inch glass baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Once browned, drain the excess grease using a grease separator or by carefully tilting the pan and spooning it out.
⏱️ 8 min - 3
Add the taco seasoning and water to the browned ground beef. Stir thoroughly and cook for 1-2 minutes, or until the liquid has mostly evaporated, following package directions for the seasoning.
⏱️ 3 min - 4
Stir in the rinsed and drained pinto beans into the seasoned ground beef mixture. Set aside.
⏱️ 2 min - 5
Pour approximately 1/2 cup of red enchilada sauce into the bottom of the prepared baking dish, spreading it to coat the base.
⏱️ 1 min - 6
Arrange 4 corn tortillas over the enchilada sauce in the baking dish, ensuring they are coated.
⏱️ 1 min - 7
Spread half of the beef and bean mixture evenly over the tortillas. Top with about 1/2 cup of shredded cheddar cheese, then drizzle with a small amount of additional red enchilada sauce (about 1/4 cup).
⏱️ 2 min - 8
Place another 4 corn tortillas over the cheese layer, followed by another drizzle of enchilada sauce (about 1/4 cup).
⏱️ 1 min - 9
Spread the remaining beef and bean mixture over this second tortilla layer. Top with another 1/2 cup of shredded cheddar cheese and drizzle with more enchilada sauce (about 1/4 cup).
⏱️ 2 min - 10
Place the final 4 corn tortillas on top of the casserole. Drizzle with the remaining red enchilada sauce (about 1/2 cup).
⏱️ 1 min - 11
Generously sprinkle the remaining 1 cup of shredded cheddar cheese over the entire top of the casserole.
⏱️ 1 min - 12
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes.
⏱️ 30 min•🌡️ 350 - 13
Remove the foil from the casserole and return it to the oven for an additional 5 to 10 minutes, or until the cheese is bubbly, golden, and slightly crispy.
⏱️ 10 min•🌡️ 350 - 14
Carefully remove the casserole from the oven. Garnish with diced tomatoes and sliced green onions before serving. Cut into portions and serve warm.
⏱️ 3 min