Beef Enchilada Casserole
A delightful dish combining the bold flavors of classic Mexican cuisine with juicy ground beef, hearty pinto beans, and a medley of melted cheeses, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 lbs ground beef Offering rich flavor and satisfying texture
- 1 diced onion Enhances aromatic profile
- 2 oz taco seasoning Or two packets for flavor infusion
- 1 to 2 tbsp diced green chiles Add for warmth
- 6 large flour tortillas Brings a comforting chew
- 19 oz enchilada sauce Provides a zesty sauce base
- 15.5 oz pinto beans Rinsed and drained
- 1.5 cups hand-shredded cheddar cheese Melts perfectly
- 1.5 cups Monterey Jack cheese Creates a gooey texture
Toppings
- shredded lettuce For a crisp contrast
- diced tomatoes Adds freshness
- diced red onion For additional flavor
- sour cream Dollop for finishing touch
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until browned and fully cooked, draining any excess fat.
- Mix in taco seasoning and diced green chiles, then add 1/4 cup of enchilada sauce. Let simmer for about 5 minutes.
- Pour 1/2 cup of enchilada sauce into a baking dish. Layer two tortillas at the bottom.
Layering
- Add half of the beef mixture, half of the pinto beans, and half of each cheese type. Drizzle with a quarter cup of enchilada sauce.
- Repeat the layering process with another layer of tortillas, remaining beef mixture, pinto beans, cheeses, and a drizzle of enchilada sauce.
- Cover the dish with the remaining tortillas, then spread the remaining cheese and enchilada sauce on top.
Baking
- Cover your baking dish with foil and bake for about 30 minutes.
- After baking, let the casserole cool for a few minutes before slicing.
- Top each slice with shredded lettuce, diced tomatoes, red onion, and a dollop of sour cream.
Notes
For a more complex taste, use a combination of cheese varieties. Add lime juice to toppings for brightness, or jalapeños for spice. Experiment with black olives or corn for variation.