Beef Enchilada Casserole
Ingredients
- 10 small tortillas, corn or flour tortillas, cut in half
- 1 tbsp olive oil
- 1lb ground beef
- 1 tbsp taco seasoning
- Salt and pepper, to taste
- 15 oz pinto beans, 1 can, rinsed and drained
- 2 cups red enchilada sauce
- 2 ½ cups cheddar cheese, shredded
- 2 tomatoes, cored, seeded and diced
- ¼ cup green onions, sliced
Instructions
- Preheat the oven to 350 degrees F. Coat a 2-quart baking sheets with cooking spray.
- Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking up the meat with a spoon.
- Add the taco seasoning, salt and pepper to taste, and the beans, then stir to combine.
- Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer 1/3 of the tortillas over the sauce.
- Add ½ of the meat mixture, then add ¾ cup of cheese on top of the meat. Pour ½ cup of the enchilada sauce over the cheese.
- Repeat the process with 1/3 of the tortillas, the rest of the meat mixture, ¾ cup of cheese, and ½ cup of sauce.
- Add the final 1/3 of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
- Cover the casserole with foil and bake fro 30 minutes. Uncover and bake for and additional 5 to 10 minutes or until cheese is melted and browned.
- Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting.