BEEF AND BEAN TACO CASSEROLE
Food Network Kitchens nicknamed this the "broken enchilada" casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas. But this dish is much easier to make!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 18
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.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
CHEESE AND BEAN ENCHILADA CASSEROLE
This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.
Provided by ranch-girl
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
BLACK BEAN ENCHILADA CASSEROLE
Make and share this Black Bean Enchilada Casserole recipe from Food.com.
Provided by Lizzybob
Categories One Dish Meal
Time 40m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Heat over to 400.
- Brown ground beef in large skillet over medium high heat until no longer pink.
- Drain.
- Add taco seasoning& water-mix well.
- Cook about 4 minutes.
- Heat oil in a medium saucepan over medium heat until hot.
- Add onion and garlic-cook until tender.
- Add beans, enchilada sauce and green chiles.
- Mix well.
- Bring to a boil-remove from heat& stir in sour cream.
- Spoon ground beef mixture down center of each tortilla.
- Roll up, seam side down in an ungreased 12 x 8 baking dish.
- Spoon bean& enchilada sauce mixture over filled tortillas.
- Sprinkle with cheese.
- Bake at 400 for 8 to 12 minutes.
- Spoon salsa down center of casserole.
- Sprinkle with green onions.
Nutrition Facts : Calories 435.4, Fat 22.6, SaturatedFat 9.5, Cholesterol 65.8, Sodium 833.9, Carbohydrate 34.3, Fiber 6.2, Sugar 3.8, Protein 24.1
BLACK BEAN ENCHILADA CASSEROLE
Steps:
- Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
- In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
- Stir in the soup and black beans, and cook 5 minutes or until heated through.
- Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
- Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
- notes
- Vegetarian friendly!
- If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.
FUNKY ENCHILADA CASSEROLE
My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.
Provided by Anne
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
- Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
- Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g
BEAN-AND-BEEF ENCHILADA CASSEROLE
I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.
Provided by SharleneW
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
TURKEY AND BLACK BEAN ENCHILADA CASSEROLE
When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
ENCHILADA CASSEROLE III
This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.
Provided by Kathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
- Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g
BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE
Make and share this Beans & Barley Restaurant's Three-Cheese Enchilada Casserole recipe from Food.com.
Provided by LondonKarma
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Directions for Enchilada Sauce:.
- Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
- Directions for Enchiladas:.
- Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
- Add about half of tortillas, overlapping slightly to completely cover pan.
- Combine cheeses in medium bowl.
- Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
- Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
- Top with remaining tortillas and remaining sauce.
- Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
- Immediately add remaining cheese and vegetables.
- Bake uncovered another 10 - 15 minutes.
- Meanwhile, make guacamole.
- Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
- Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.
Nutrition Facts : Calories 340.3, Fat 21.7, SaturatedFat 8.5, Cholesterol 39.1, Sodium 788, Carbohydrate 26.1, Fiber 6.5, Sugar 6.6, Protein 13.8
BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)
We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!
Provided by CookingBlues
Categories Cheese
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
- 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
- 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
- 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
- 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
- 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
- 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
- 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
- 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
- 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
- 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
- 13. Let it sit out of the oven for about 5 minutes before serving.
- Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
More about "bean enchilada casserole recipes"
TWO-BEAN ENCHILADA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
4/5 (5)Total Time 1 hr 10 minsCategory Healthy Vegetarian Casserole RecipesCalories 323 per serving
- Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
- In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.
- Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.
- Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. If desired, top with lettuce, olives and/or chopped tomato.
BEAN ENCHILADA CASSEROLE | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 45 minsCategory Main DishCalories 325 per serving
- Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
- Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
- Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
- Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
BEAN-AND-BEEF ENCHILADA CASSEROLE | BETTER HOMES
From bhg.com
BLACK BEAN ENCHILADA CASSEROLE WITH BUTTERNUT SQUASH
From shelikesfood.com
QUINOA ENCHILADA CASSEROLE - DAMN DELICIOUS
From damndelicious.net
BLACK BEAN AND BEEF ENCHILADA CASSEROLE - JULIA'S ALBUM
From juliasalbum.com
7 ENCHILADA CASSEROLE RECIPES THAT TASTE TOO GOOD TO BE …
From allrecipes.com
BEEF AND BEAN ENCHILADA CASSEROLE - RECIPE GIRL
From recipegirl.com
BLACK BEAN ENCHILADA CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
BLACK BEAN ENCHILADA CASSEROLE RECIPE | THE GRACIOUS …
From thegraciouswife.com
VEGAN ENCHILADA CASSEROLE (GLUTEN-FREE) – EMILIE EATS
From emilieeats.com
VEGETARIAN ENCHILADA BAKE - EATING BIRD FOOD
From eatingbirdfood.com
EASY GROUND BEEF ENCHILADA CASSEROLE - MOM'S DINNER
From momsdinner.net
10 BEAN ENCHILADA RECIPES FOR EASY VEGETARIAN DINNERS
From allrecipes.com
BLACK BEAN ENCHILADA CASSEROLE - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
EASY BEEF AND BEAN ENCHILADA CASSEROLE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
CHIPOTLE BEEF AND BEAN ENCHILADA CASSEROLE - ¡HOLA! JALAPEÑO
From holajalapeno.com
ENCHILADA CASSEROLE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BLACK BEAN ENCHILADA CASSEROLE
From festfoods.com
VEGETARIAN ENCHILADA CASSEROLE WITH BEANS, CORN & VEGGIES
From mindovermunch.com
BEEF & BEAN ENCHILADA CASSEROLE - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS RECIPE
From thespruceeats.com
BEAN ENCHILADA CASSEROLE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE (VIDEO)
From aberdeenskitchen.com
BLACK BEAN ENCHILADA CASSEROLE RECIPE - HOUSE & HOME
From houseandhome.com
VEGETARIAN ENCHILADA CASSEROLE WITH BLACK BEANS
From thewanderlustkitchen.com
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE - COMFORTABLE FOOD
From comfortablefood.com
BLACK-BEAN ENCHILADA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE - COZY PEACH KITCHEN
From cozypeachkitchen.com
EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN …
From oldelpaso.com
GROUND BEEF REFRIED BEANS CASSEROLE - THERESCIPES.INFO
From therecipes.info
BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
From spendwithpennies.com
ENCHILADA CASSEROLE WITH GROUND BEEF AND REFRIED BEANS
From melaniecooks.com
BEAN ENCHILADA CASSEROLE RECIPE | DR. MCDOUGALL
From drmcdougall.com
BEAN ENCHILADA CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST BEEF ENCHILADA CASSEROLE RECIPES - YUMMLY
From yummly.com
TOP 50 VEGETARIAN SLOW COOKER ENCHILADA CASSEROLE-RECIPES
From mcswe.tibet.org
You'll also love