Beef Bean Enchilada Casserole Food

BEEF & BEAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
• In a medium saucepan, combine all of the enchilada sauce ingredients. Bring the ingredients to a boil, stirring occasionally. Reduce heat to low and simmer for about 5 minutes. Remove from heat.
• Meanwhile, in a skillet, brown and crumble the beef with the onion until the beef is no longer pink. Drain if necessary. Stir in the sour cream, cheese, parsley and pepper. Cover and set aside.
• Place one-third of the enchilada sauce in the bottom of the pan. Line the bottom of the prepared dish with corn tortillas - see pictures below. Top with half of the beans - spread with the back of a spoon to cover completely. Top with half of the meat mixture. Do another layer of sauce, tortillas, beans, meat, tortillas and finish with the remaining third of the sauce. Top with 1 cup of cheese.
• Bake uncovered for 20-30 minutes or until bubbly. Allow to cool slightly before cutting. Serve with additional shredded Cheddar cheese, sour cream, green onions or guacamole - if desired.

BEEF AND BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray.
• Brown the ground beef, crumbling it as you go. Add the onions and cook until they are translucent.
• Drain the ground beef and onions.
• Add the refried beans, taco seasoning, Ro-tel, and salsa. Cook on medium until the mixture begins to bubble. Stir frequently as it cooks.
• Place the corn tortillas in a single layer on the bottom of the greased casserole dish. You can tear or cut them to make them fit.
• Scoop approximately half of the ground beef mixture over the tortillas. Sprinkle with 1/3 of the cheese.
• Add another layer of corn tortillas and top with the other half of the ground beef mixture. Sprinkle with another 1/3 of the cheese.
• Place the final layer of corn tortillas on top. Sprinkle the remaining cheese over the top.
• Cover the casserole with foil and bake for 45 minutes. Remove the foil and return to the oven for another 10 minutes or until the cheese starts to turn golden brown.
• Remove it from the oven. Sprinkle the top with shredded lettuce and chopped tomatoes.

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.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.

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.

BEEF ENCHILADA CASSEROLE

Steps:

• Cook the ground beef. Add the seasonings, the soup, and the sour cream. Pour a thin layer of the enchilada sauce on the bottom of your pan.
• Place 4 tortillas in pan and 1/3 of the meat mixture. Then top with cheese. Layer like this until all the meat mixture and tortillas are used. Top with cheese and any remaining sauce. Cook @ 350 degrees for 30 minutes.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.