Sometimes you just need a good comfort food recipe… a recipe that is easy-to-make… and a meal that every member of your family will eat without complaints. I’ve got one one those recipes for you: Beef and Bean Enchilada Casserole
Beef and Bean Enchilada Casserole
This dinner idea is a simple one: rather than rolling the ingredients up into a corn tortilla, the ingredients are layered into the casserole dish instead. It’s the best of both worlds, all of the flavors of enchiladas in a quick and easy to make casserole.
🛒Ingredients needed:
- ground beef
- onion
- chili pwder & cumin
- canned pinto beans
- canned diced green chiles
- sour cream
- flour
- garlic powder
- tortillas
- enchilada sauce
- mixed cheddar/Jack shredded cheese
- optional toppings
✏️How to make Beef and Bean Enchilada Casserole:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Preheat the oven to 350℉. Spray a 9×13-inch pan or 2-quart baking dish with nonstick spray.
- 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.
- In a medium bowl, whisk together the sour cream, flour and garlic powder.
- 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 ¾ 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 (take off plastic wrap). Or you can bake now and enjoy!
- 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.
➡️Recipe Tips:
- If you want to add some more layers…try adding corn, olives or feta cheese! Try substituting a can of chili beans for refried beans.
- If you’re counting calories, you could try using low carb flour tortillas in place of the corn tortillas.
- 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.
✔️What to serve with Beef and Bean Enchilada Casserole:
- Since this is a casserole, it doesn’t need much with it, but I think a simple fresh green salad goes nicely with it.
- If you’re in the mood for a glass of wine with this dish, I think a good Argentinian Malbec with its dark fruit flavors would be a great compliment.
- Serve a small scoop of Vanilla Bean Ice Cream to end this meal.
★How to Store:
Since this recipe makes 8 servings you very well may have leftovers. Store them in the refrigerator for 3 to 4 days or you can freeze it in a tightly sealed container for up to 3 months.
❤️Why I love this recipe:
- We love this recipe, usually served on a bed of shredded iceberg lettuce and then topped with sour cream, guacamole and chopped tomatoes.
- I love that it makes plenty so there are leftovers for lunches or maybe even for dinner on another night.
- If I’m feeling extra ambitious, I have a great recipe for Enchilada Sauce. It really amps up the flavor and I love that, plus, it’s a very popular recipe with my RecipeGirl readers too!
Casserole recipes you might like to try:
Beef and Bean Enchilada Casserole
Totally easy dinner that is family friendly too!
Ingredients
- 8 ounces lean ground beef
- ½ cup chopped sweet onion
- 1 teaspoon chili powder
- ½ 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 all-purpose flour
- ¼ teaspoon garlic powder
- Eight 6-inch corn tortillas
- 1½ cups enchilada sauce
- 1½ to 2 cups mixed cheddar/Jack shredded cheese
- topping suggestions: chopped tomatoes, sour cream, guacamole
Instructions
- Preheat the oven to 350℉. Spray a 9×13-inch pan or 2-quart baking dish with nonstick spray.
- 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.
- In a medium bowl, whisk together the sour cream, flour and garlic powder.
- 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 ¾ 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 (take off plastic wrap). Or you can bake now and enjoy!
- 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.
Notes
- *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).
Nutrition
Serving: 1g, Calories: 197kcal, Carbohydrates: 26g, Protein: 12g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 586mg, Potassium: 387mg, Fiber: 5g, Sugar: 5g, Vitamin A: 484IU, Vitamin C: 4mg, Calcium: 90mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Just fixed this for my parents and sister, last night. Everybody liked it. Thanks so much!! However, I did without all the spices that would give it a kick . We’re not really a spicy food eating family. But it was good nonetheless!! Thank you. 🙂
It calls for 1/2 pound of ground beef. I thought this seemed like a small amount of beef. Is that correct? Thanks.
That’s correct!
This recipe was delist and super easy! I used vegetarian beef crumbles and taco seasoning as well as added some extra veggies with peppers and corn. Super easy amd yummy!
I’m going to try this with left over turkey first.
Made these tonight and all that was left was the empty baking dish! I doubled the spices in the meat, added a cup of chopped spinach, and subbed in lack beans for pintos. So delish, but most excited about the eopreparation and potential versitility of this crowd pleaser! This is definitely going to be in heavy rotationa at our house!!!
I loved this. Will definitely make again.
Um….yes. Yes I do want to eat this right now. Yummm!
I make essentially this same thing, only without meat (more beans!) and the addition of olives. We gave it the ever so classy name of “Enchilasagna” :oD Your version looks really yummy too, I like the corn tortillas!
This is my kind of dinner! All that melty cheese on top seals the deal!
This looks fantastic, Lori! I’m stockpiling recipes for the cold winter ahead, and this is absolutely making it into the lineup. Thanks for the inspiration!