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
This one is a simple one- rather than rolling the ingredients up into a corn tortilla, the ingredients are layered into the casserole dish instead.
Layer corn tortillas, beef/bean/chiles/spices, garlic sour cream, and enchilada sauce. Then those layers are repeated one more time. In the recipe below, I’ve listed some options for other layers to include, as well as some change-it-up ideas.
A good couple of handfuls of cheese are added to the top at the very end of baking.
And that cheese gets all nice and melted and bubbly.
And then it’s ready for dishing out. My guys enjoyed this served on a bed of shredded iceberg lettuce and then topped with sour cream, guacamole and chopped tomatoes. Good stuff.
Yield: 6 to 8 servings
Prep Time: 25 min
Cook Time: 40 min
Beef and Bean Enchilada Casserole
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
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.
*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).
Source: RecipeGirl.com (adapted from Better Homes and Gardens)