Beef & Bean Enchilada Casserole
I had originally planned on making my regular beef enchiladas (I'm sure that recipe will be on the blog sometime in the future), but decided I needed to "stretch" it a little further - so I added the beans and made this casserole! Of course, it was so much easier to just layer the ingredients rather than rolling all of those enchiladas! Needless to say, it was a huge hit and will definitely be made again!
Servings: 12 servings
Ingredients
For the homemade enchilada sauce
- ½ green bell pepper finely chopped
- 1 cup water
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 jalapenos seeded and chopped
- 2 cloves garlic minced
- 1 can tomato sauce 15 oz.
For the beef mixture
- 1 pound ground beef
- 1 medium onion chopped
- ½ cup sour cream
- 1 cup Cheddar cheese shredded
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon black pepper
- 1 clove garlic minced
Additional ingredients
- 1 can refried beans 16 oz.
- 12 corn tortillas cut in half
- 6 whole corn tortillas
- 1 cup Cheddar cheese, shredded 4 oz.
- Additional shredded Cheddar cheese, sour cream, green onions, guacamole - if desired
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a medium saucepan, combine all of the enchilada sauce ingredients. Bring the ingredients to a boil, stirring occasionally. Reduce heat to low and simmer for about 5 minutes. Remove from heat.
- Meanwhile, in a skillet, brown and crumble the beef with the onion until the beef is no longer pink. Drain if necessary. Stir in the sour cream, cheese, parsley, and pepper. Cover and set aside.
- Place one-third of the enchilada sauce in the bottom of the pan. Line the bottom of the prepared dish with corn tortillas, placing the half tortillas around the perimeter of the pan with the cut side to the edge of the pan and two whole tortillas in the center. Top with half of the beans - spread with the back of a spoon to cover completely. Top with half of the meat mixture. Do another layer of sauce, tortillas, beans, meat, and tortillas, and finish with the remaining third of the sauce. Top with 1 cup of cheese.
- Bake uncovered for 20-30 minutes or until bubbly. Allow to cool slightly before cutting. Serve with additional shredded Cheddar cheese, sour cream, green onions, or guacamole - if desired.
Notes
- Use my whole/half tortillas as a guideline. Rip them however you need to make nice layers in your chosen dish.
Nutrition
Calories: 313kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 571mg | Potassium: 419mg | Fiber: 5g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 13mg | Calcium: 206mg | Iron: 2mg
