Two Bean Enchilada Casserole Food

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.

TWO-BEAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray. For sauce, in a small saucepan melt butter over medium heat. Stir in flour until smooth. Stir in the next six ingredients (through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• In a medium bowl combine the next five ingredients (through onion).
• To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with three of the tortillas, one-third of the bean mixture, one-third of the remaining sauce, and 2/3 cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.
• Bake, covered, 35 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. If desired, top with lettuce, tomato, and/or olives.

TWO-BEAN ENCHILADA CASSEROLE

Steps:

• 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.

DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., 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°.

TWO-BEAN ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.In a small saucepan melt butter over med. 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 1 minute,set aside.
• 2. In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
• 3. Coat a 2 quart rectangular baking dish with non-stick cooking spray.Spread 1/3 cup of tomato sauce mixture on bottom of the prepared dish.Layer 1/3 of the wedged tortillas on the sauce.Top with 1/3 of bean mixture.Spread remaining sauce over all.Sprinkle with 2/3 cheese;repeat layers twice,starting with tortillas and setting aside the final 2/3 cup of cheese.
• 4. Cover with foil.Bake 35 minutes.Remove from oven,remove foil and sprinkle with remaining cheese.Put back in oven,bake uncovered for 10 minutes or until cheese melts.Top with fresh chopped tomatoes.

CHEESE AND BEAN ENCHILADA CASSEROLE

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.

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.

ENCHILADA CASSEROLE

Steps:

• Brown beef, with onions and jalapenos.
• Drain; add the Taco mix as directed.
• Spray a casserole-baking dish with oil spray.
• (Large enough dish to be able to place tortillas flat).
• Add the flour tortillas in layers.
• Spread each tortilla with 1-2 tablespoons of beans.
• Distribute desired amount of meat mixture on beans.
• Spread beans and meat with 2-3 tablespoons of enchilada sauce.
• Add some olives.
• Add some cheese.
• Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
• Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
• Cool 15-20 min. before serving.
• It will set up better.
• This will reheat in microwave in no time, it also, freezes well in single serving section.
• Thaw before reheating.
• I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.