Beef and Bean Enchilada Casserole

So gooey, so good and easy to put together.  It's a twist on traditional enchiladas.  It's almost like a combination of a burrito and an enchilada.  Let me show you how to make this awesome casserole.


1.  Preheat your oven to 350 degrees and grease a 9 x 13 inch baking dish.  

2.  Brown the ground beef and onion.  When this is done, drain the fat.

3.  Season the meat with chili powder and cumin.  Then, add the a can of pinto beans that have been drained and rinsed and chopped green chiles.  Simmer for a minute or two to incorporate the flavors and, then, set aside.

4.  Whisk together sour cream, flour and garlic powder in a medium bowl, until flavors are incorporated.

5.  Place 4 6 inch in diameter corn tortillas on the bottom of the dish, They will overlap and there will be spaces that won't get covered, but that's okay.

6.  Top this with half of the meat mixture, followed by half od the sour cream mixture.

7.  Drizzle half of the red enchilada sauce on top of the other two layers.

8.  Repeat these layers again, to finish up the casserole.

9.  Cover the dish with foil and bake in the oven for 40 minutes

10. Uncover the dish and sprinkle some shredded cheddar cheese on top.  Then, bake for about another 5 minutes or until the cheese has melted.


Here's what it looks like all plated up.  It's very cheesy and gooey!

Here's the recipe:


Beef and Bean Enchilada Casserole

1/2 1b. ground beef
1/2 cup onion, diced
1 tsp. chili powder
1/2 tsp. ground cumin
1 15 oz. can pinto beans, drained and rinsed
1 4 oz. can diced or chopped green chiles
8 oz. sour cream
2 Tbsp. flour
1/4 tsp. garlic powder
8 6 in. corn tortillas
1 1/2 cups red enchilada sauce (a large can)
1 1/2- 2 cups cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray a 9x 13 in. baking dish with cooking spray.  In a large skillet, cook ground beef and onion together until beef is browned.  Drain fat.  Stir in chili powder, cumin, beans and chiles; set aside.  In a medium bowl, whisk together sour cream, flour and garlic powder.  Place half of the tortillas on the bottom of the dish.  Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat mixture and drizzle 3/4 cup of the enchilada sauce on top of that.  Repeat the layers one more time.  Cover with aluminum foil and bake 40 minutes.  Uncover, sprinkle on the cheese and bake 5 minutes more.




Hope you enjoyed this recipe!  I'm going to have a follow-up recipe to this one on tomorrow's post.  So tune in tomorrow for a side dish recipe to accompany this casserole.