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Ground Beef Enchilada Casserole
Andre Lewis

Ground Beef Enchilada Casserole

Corn tortillas layer with ground beef, pinto beans and red enchilada sauce into a pan that cuts more cleanly than rolled enchiladas. Frying is unnecessary; a quick warm keeps the tortillas flexible. Drain the beans and tomatoes thoroughly so the layers hold after resting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 can pinto beans 15 ounces, rinsed and drained
  • 1 can diced tomatoes 14.5 ounces, drained
  • 3 cups red enchilada sauce
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Warm the tortillas wrapped in a damp towel in the microwave until flexible.
  2. Brown the beef and onion and drain. Stir in cumin, chili powder, salt, beans, tomatoes and 1 cup enchilada sauce.
  3. Spread 1/2 cup sauce in the dish. Layer four tortillas, half the beef mixture and 1 cup cheese. Repeat.
  4. Top with the remaining tortillas, sauce and cheese. Cover with foil.
  5. Bake 25 minutes, uncover and bake 8 to 10 minutes more. Rest 15 minutes before cutting.