Description
This Beef and Bean Enchilada Casserole is a hearty, layered Mexican-inspired dish featuring seasoned ground beef, refried beans, and gooey cheddar cheese baked in corn tortillas with a flavorful homemade enchilada sauce. Perfect for feeding a crowd, this casserole offers a comforting blend of savory, spicy, and cheesy elements with optional toppings to customize each serving.
Ingredients
Enchilada Sauce
- ½ green bell pepper, finely chopped
- 1 cup water
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, minced (2 cloves in sauce, 1 clove in beef mixture)
- 1 can (15 oz) tomato sauce
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- ½ cup sour cream
- 1 cup shredded Cheddar cheese (divided ½ cup for beef mixture, 1 cup for topping)
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper
Casserole Components
- 12 corn tortillas, cut in half (6 whole, 12 halves total for layering)
- 1 can (16 oz) refried beans
- Cooking spray (for greasing the dish)
Optional Toppings
- Additional shredded Cheddar cheese
- Sour cream
- Green onions
- Guacamole
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make Enchilada Sauce: In a medium saucepan, combine green bell pepper, water, chili powder, oregano, cumin, jalapenos, 2 cloves of minced garlic, and tomato sauce. Bring mixture to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
- Cook Beef Mixture: In a skillet over medium heat, cook the ground beef and chopped onion until beef is no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Combine Beef Filling: Stir the sour cream, ½ cup shredded Cheddar cheese, fresh parsley, black pepper, and 1 clove minced garlic into the cooked beef mixture. Cover and set aside.
- Layer Sauce: Spread one-third of the prepared enchilada sauce evenly on the bottom of the greased baking dish.
- First Tortilla Layer: Arrange six halved corn tortillas around the edges of the dish with cut sides facing outward, then place three whole tortillas in the center to fill the gaps.
- Add Beans: Spread half of the refried beans evenly over the tortilla layer.
- Add Beef: Spoon half of the beef mixture evenly over the beans.
- Repeat Layers: Spread another layer of enchilada sauce, then repeat the tortilla arrangement, refried beans, and beef mixture layers.
- Top With Tortillas and Sauce: Add a final layer of tortillas, pour the remaining enchilada sauce evenly on top.
- Add Cheese: Sprinkle 1 cup of shredded Cheddar cheese over the casserole to finish.
- Bake: Bake uncovered in the preheated oven for 20-30 minutes, or until the casserole is bubbly and heated through.
- Cool and Serve: Allow the casserole to cool slightly before slicing to set. Serve with optional additional shredded cheese, sour cream, green onions, or guacamole as desired.
Notes
- You can adjust the heat level by adding more or fewer jalapenos or removing the seeds.
- Using fresh cheese will yield a meltier top; shredded processed cheddar works well too.
- For a smoother sauce, blend the enchilada sauce ingredients before simmering if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- To make it gluten-free, ensure the corn tortillas and refried beans are certified gluten-free.
- Optionally, garnish with cilantro, diced tomatoes, or sliced olives for more flavor variety.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
