Beef rice casserole to leave a comment, click here! This post may contain affiliate links.
My family prefers pinto beans, but you can use black beans if you like. Layer: I start my casserole off with a layer of enchilada sauce. I use a mild red enchilada sauce and pair it with corn tortillas. If you go with flour tortillas, make sure to buy the smaller soft taco size. The beef mixture gets layered on top of the tortillas along with a healthy dose of cheddar cheese. After the layers are piled up high in the dish, the enchilada casserole goes into the oven to bake. I typically use diced tomatoes and sliced green onions for a fresh flavor.
Layers of beef, beans, tortillas and cheese are smothered with enchilada sauce and baked till bubbly! Serve this with toppings like diced tomatoes, green onions and sour cream for a casserole the whole family will love! After your casserole has cooled for a bit, slice into squares and enjoy! Refrigerate: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days. Freeze: This casserole can be frozen in individual portions or as a whole once cooked. Allow to defrost in the refrigerator overnight before reheating.
Optionally, single portions of enchilada casserole can be heated in the microwave. Beef Enchilada Casserole This beef enchilada casserole is layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection. Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Sprinkle tomatoes and green onions over the top. Let the casserole sit for 5 minutes before cutting. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Please view my photo use policy here.
Sara lives in California with her husband and three daughters. She spends a lot of time of time in the kitchen coming up with healthy meals that her whole family will actually eat and enjoy and she involves her girls in the cooking process as much as possible. Between meals she can be found hanging out with family and friends or with a camera in her hand begging her girls to pose for a picture. Send me the latest recipes via email. By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. This information will not be used for any purpose other than enabling you to post a comment. Sliced the tortillas about the width of an enchilada to be easier to serve.
Also made your rice recipe and once composed, cooked it covered in the oven alongside the enchiladas. I can’t wait to eat the leftovers tomorrow! I love enchiladas and this was a easier way to have them! It’s perfect to satisfy that craving without the extra work. Hubby said it was an 11 on a scale of 1-10.