Enchilada Casserole

Layered enchilada casserole with seasoned ground beef, pinto beans, corn tortillas, and melted Mexican cheese.

Ingredients

Produce

• 1 small onion, diced
• sliced avocados
• diced tomatoes
• fresh cilantro

Meat & Seafood

• 1 lb ground beef

Dairy & Eggs

• 1 (12-oz) bag shredded Mexican cheese
• sour cream

Pantry / Dry Goods

• 1 (15.5-oz) can pinto beans, drained and rinsed
• 18 corn tortillas

Sauces & Condiments

• 1 (12-oz) jar salsa
• 1 (12-oz) bottle enchilada sauce

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick spray.
2. Heat a large skillet over medium-high heat and add the ground beef and onion. Break apart the meat and cook until the onion is translucent and the meat is cooked through. Drain the excess grease.
3. Add the pinto beans, salsa, and enchilada sauce. Stir to combine.
4. Layer 6 corn tortillas on the bottom of the greased baking dish. Top with 1/3 of the cheese and 1/3 of the ground beef mixture, and cheese. Repeat two more times with the remaining tortilla, ground beef mixture, and cheese.
5. Bake for 25-30 minutes.
6. Serve with sour cream, avocados, tomatoes, and cilantro if desired.

Reference Photo

Notes