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Beef And Bean Enchilada Casserole

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Ingredients

Adjust Servings:
8 ounces ground beef
1/2 cup onion, chopped
15 ounces pinto beans, rinsed and drained
4 ounces green chilies, diced but undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces sour cream or 8 ounces light sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 corn tortillas (6 inch)
10 ounces enchilada sauce
1 cup cheddar cheese, shredded

Nutritional information

432.9
Calories
190 g
Calories From Fat
21.1 g
Total Fat
11 g
Saturated Fat
66.2 mg
Cholesterol
605.2 mg
Sodium
40.4 g
Carbs
9.5 g
Dietary Fiber
6.7 g
Sugars
22 g
Protein
281g
Serving Size

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Beef And Bean Enchilada Casserole

Features:
    Cuisine:

    Delicious casserole! I substituted sour cream with half Greek yogurt & cottage cheese. Be sure to spray oil in dish to prevent tortillas from sticking to bottom!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Beef and Bean Enchilada Casserole, I love how easy this comes together–no worrying if the tortillas are folded just right (you don’t even need to fold them) I substituted plain yogurt for sour cream and kidney beans for the pinto beans, and I still loved this You can also make this ahead of time (make-ahead directions are below) Recipe courtesy of Better Homes and Gardens New Cookbook 15th Edition 2010 , Delicious casserole! I substituted sour cream with half Greek yogurt & cottage cheese Be sure to spray oil in dish to prevent tortillas from sticking to bottom!, I love how easy this comes together–no worrying if the tortillas are folded just right (you don’t even need to fold them) I substituted plain yogurt for sour cream and kidney beans for the pinto beans, and I still loved this You can also make this ahead of time (make-ahead directions are below) Recipe courtesy of Better Homes and Gardens New Cookbook 15th Edition 2010


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Lightly Grease a 2-Quart Rectangular Baking Dish and Set Aside.

    3
    Done

    in a Large Skillet Cook Beef and Onion Until Meat Is Brown and Onion Is Tender.

    4
    Done

    Drain Fat and Discard.

    5
    Done

    Stir in Pinto Beans, Undrained Chilies, Chili Powder, and Cumin Into Meat Mixture and Set Aside.

    6
    Done

    in a Small Bowl Stir Together Sour Cream, Flour, and Garlic Powder Until Combined and Set Aside.

    7
    Done

    Arrange Half the Tortillas in Bottom of Prepared Baking Dish (cutting to Fit If Necessary).

    8
    Done

    Top With Half the Meat Mixture, Half the Sour Cream Mixture, and Half the Enchilada Sauce.

    9
    Done

    Repeat With Remaining Tortillas, Meat Mixture, Sour Cream Mixture, and Enchilada Sauce.

    10
    Done

    Cover With Foil. Bake About 30 Minutes or Until Heated Through.

    11
    Done

    Remove Foil and Sprinkle Casserole With Cheese and Bake 5 Minutes or Until Cheese Melts.

    12
    Done

    Make-Ahead Directions: Prepare as Directed but Instead of Covering With Foil Cover With Plastic Wrap and Chill For Up to 24 Hours. Remove Plastic Wrap. Cover Dish With Foil. Bake in 350 Oven About 35 Minutes or Until Heated Through. Uncover and Sprinkle With Cheese. Return to Oven and Bake For 5 Minutes More or Until Cheese Melts.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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