Side Pannel
Beef and Bean Enchilada Casserole
- Prep Time: 25 minutes
- Cooking Time: 40 minutes
- Serves: 6-8 servings
Beef and Bean Enchilada Casserole
- Recipe Submitted by Babka on 09/07/2014
Category: Healthy Recipes, Beans, Casseroles, Main Dish, Beef
Ingredients List
- 1/2 pound lean ground beef
- 1/2 cup chopped sweet onion (about 1/2 medium)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- One 15-ounce can pinto beans, drained and rinsed
- One 4-ounce can diced green chiles
- 8 ounces sour cream (light is fine)
- 2 tablespoons Gold Medal® All-Purpose Flour
- 1/4 teaspoon garlic powder
- Eight 6-inch corn tortillas
- 1 1/2 cups enchilada sauce (recommend homemade- but canned is fine)
- 1 1/2 to 2 cups mixed Cheddar- Jack cheese
- Topping suggestions: sour cream, guacamole, chopped tomatoes
Directions
1. (if serving right away): Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray.
2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside.
3. In a medium bowl, whisk together the sour cream, flour and garlic powder.
4. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking.
5. To bake: Remove plastic wrap, cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately.
________________________________________________________________________________
Tips:
*If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend.
*Suggestions for additional layers: corn, olives, feta cheese
*Change-it-Up: Sub canned chili beans for the pinto beans (undrained).
2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside.
3. In a medium bowl, whisk together the sour cream, flour and garlic powder.
4. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking.
5. To bake: Remove plastic wrap, cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately.
________________________________________________________________________________
Tips:
*If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend.
*Suggestions for additional layers: corn, olives, feta cheese
*Change-it-Up: Sub canned chili beans for the pinto beans (undrained).
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
