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Preheat oven to 350°F. Lightly grease an 8x8 or 9x9 inch glass baking dish.

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.

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.

Stir in the rinsed and drained pinto beans into the seasoned ground beef mixture. Set aside.

Pour approximately 1/2 cup of red enchilada sauce into the bottom of the prepared baking dish, spreading it to coat the base.

Arrange 4 corn tortillas over the enchilada sauce in the baking dish, ensuring they are coated.

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).

Place another 4 corn tortillas over the cheese layer, followed by another drizzle of enchilada sauce (about 1/4 cup).

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).

Place the final 4 corn tortillas on top of the casserole. Drizzle with the remaining red enchilada sauce (about 1/2 cup).

Generously sprinkle the remaining 1 cup of shredded cheddar cheese over the entire top of the casserole.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes.

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.

Carefully remove the casserole from the oven. Garnish with diced tomatoes and sliced green onions before serving. Cut into portions and serve warm.


Preheat oven to 350°F. Lightly grease an 8x8 or 9x9 inch glass baking dish.

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.

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.

Stir in the rinsed and drained pinto beans into the seasoned ground beef mixture. Set aside.

Pour approximately 1/2 cup of red enchilada sauce into the bottom of the prepared baking dish, spreading it to coat the base.

Arrange 4 corn tortillas over the enchilada sauce in the baking dish, ensuring they are coated.

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).

Place another 4 corn tortillas over the cheese layer, followed by another drizzle of enchilada sauce (about 1/4 cup).

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).

Place the final 4 corn tortillas on top of the casserole. Drizzle with the remaining red enchilada sauce (about 1/2 cup).

Generously sprinkle the remaining 1 cup of shredded cheddar cheese over the entire top of the casserole.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes.

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.

Carefully remove the casserole from the oven. Garnish with diced tomatoes and sliced green onions before serving. Cut into portions and serve warm.
