Beef And Bean Enchilada Casserole Recipes

BEAN-AND-BEEF ENCHILADA CASSEROLE

Steps:

• In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours. To serve:
• Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

BEEF & BEAN ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

BEAN-AND-BEEF ENCHILADA CASSEROLE

Steps:

• In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
• Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

BEEF AND BEAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350.
• Lightly grease a 2-quart rectangular baking dish and set aside.
• In a large skillet cook beef and onion until meat is brown and onion is tender.
• Drain fat and discard.
• Stir in pinto beans, undrained chilies, chili powder, and cumin into meat mixture and set aside.
• In a small bowl stir together sour cream, flour, and garlic powder until combined and set aside.
• Arrange half the tortillas in bottom of prepared baking dish (cutting to fit if necessary).
• Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce.
• Repeat with remaining tortillas, meat mixture, sour cream mixture, and enchilada sauce.
• Cover with foil. Bake about 30 minutes or until heated through.
• Remove foil and sprinkle casserole with cheese and bake 5 minutes or until cheese melts.
• Make-Ahead Directions: Prepare as directed but instead of covering with foil cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake in 350 oven about 35 minutes or until heated through. Uncover and sprinkle with cheese. Return to oven and bake for 5 minutes more or until cheese melts.

BEAN AND BEEF ENCHILADA CASSEROLE

Steps:

• 1. 1. Preheat oven to 350. Lightly grease a 3 quart rectangular baking dish; set aside. In large skillet, cook beef and onion til meat is cooked through, breaking up meat as it cooks; drain off fat. Stir chili powder and cumin into meat mixture; cook and stir for 1 minute. Stir pinto beans and undrained chile peppers into meat mixture; set aside. Stir together sour cream, flour and garlic powder. Set aside.
• 2. 2. Put half of the tortillas in prepared baking dish, cutting to fit and overlapping as needed. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce; repeat layers. Cover dish with foil.
• 3. 3. Bake for 35 to 40 minutes or til heated through. Uncover; sprinkle with cheese. Bake for 5 minutes or til cheese melts. If desired, garnish with chopped tomato and sliced green onion. Makes 12 servings.