Description
This Beef & Bean Enchilada Casserole combines savory ground beef, refried beans, and a rich homemade enchilada sauce layered between corn tortillas and topped with melted Cheddar cheese. Baked to bubbly perfection, it’s a comforting Mexican-inspired dish perfect for family dinners or gatherings, serving 12 generously.
Ingredients
Scale
Enchilada Sauce
- 1/2 green bell pepper, finely chopped
- 1 cup water
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 jalapenos, seeded and chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 1/2 cup sour cream
- 1 cup Cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Other
- 1 can (16 oz) refried beans
- 12 corn tortillas, cut in half
- 6 whole corn tortillas
- 1 cup Cheddar cheese, shredded (4 oz)
- Additional shredded Cheddar cheese, sour cream, green onions, guacamole (optional, for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside for assembling the casserole.
- Make Enchilada Sauce: In a medium saucepan, combine the chopped green bell pepper, water, chili powder, dried oregano, ground cumin, chopped jalapenos, minced garlic, and tomato sauce. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for about 5 minutes. Remove the sauce from heat and set aside.
- Cook Beef Mixture: While the sauce simmers, heat a skillet over medium-high heat. Add the ground beef and chopped onion, browning and crumbling the beef until it’s no longer pink and the onions are softened. Drain off any excess fat if necessary. Stir in the sour cream, 1 cup shredded Cheddar cheese, fresh parsley, black pepper, and a minced garlic clove. Cover the skillet and remove from heat, letting flavors meld.
- Assemble Casserole Layers: Pour one-third of the enchilada sauce into the bottom of the prepared baking dish. Arrange the corn tortillas on the bottom — place the half tortillas around the edges cut side facing outward and two whole tortillas in the center. Spread half the refried beans evenly over the tortillas, smoothing the surface with the back of a spoon. Layer half the beef mixture on top of the beans. Repeat by adding another layer of sauce, tortillas, beans, and beef. Finish with a final layer of tortillas and pour the remaining enchilada sauce over the top. Sprinkle evenly with 1 cup shredded Cheddar cheese.
- Bake the Casserole: Bake the assembled casserole uncovered in the preheated oven for 20 to 30 minutes or until the dish is bubbly and the cheese is melted and slightly golden. Remove from oven and let cool for a few minutes before cutting and serving.
- Serve: Serve the casserole warm, garnished with additional shredded Cheddar cheese, sour cream, chopped green onions, or guacamole as desired for extra flavor and creaminess.
Notes
- For a spicier version, leave the jalapeno seeds in.
- You can substitute ground turkey or chicken for a leaner alternative.
- Use low-fat sour cream and reduced-fat cheese to reduce calories and fat.
- If you don’t have fresh parsley, dried parsley can be used, but reduce the amount to 1 tablespoon.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
