Beef Enchilada Casserole

by Kensie Kimball

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.
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