This has definitely opened my eyes to the ideas of casseroles. They can’t be that bad can they? I have tried several others since this day to much success. This one is still my favorite though. I will often use it in place of our taco Tuesdays. Another benefit to casseroles that I didn’t realize before is how easy the cleanup is. Everything is in one pan! Bonus. Check out what they are saying about this recipe over at Spend with Pennies:
“A super easy dinner that’s sure to be a crowd pleaser!”
Simple and pleasing… two words that should go with every dinner recipe!
Ingredients
10 small Aztec tortillas cut in half (corn or flour tortillas work here)
Pam cooking spray
1 tablespoon olive oil
1 pound ground beef (I use 93% lean)
1 tablespoon Old El Paso taco seasoning
salt and pepper to taste
1 15-ounce can pinto beans, rinsed and drained
2 cups red enchilada sauce
2½ cups Kraft shredded cheddar cheese
2 tomatoes, cored, seeded and diced
¼ cup sliced green onions
Instructions
Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
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.
Add the taco seasoning, salt and pepper to taste, and beans; stir to combine.
Spread ¼ cup of the enchilada sauce over the bottom of the baking dish.
Layer ⅓ of the tortillas over the sauce.
Add ½ of the meat mixture, then add ¾ cup of cheese on top of the meat.
Pour ½ cup of the enchilada sauce over the cheese.
Repeat the process with ⅓ of the tortillas, the rest of the meat mixture, ¾ cup of cheese and ½ cup of sauce.
Add the final ⅓ of tortillas on top of the casserole; pour the remaining sauce over the top of the tortillas and sprinkle on the rest of the cheese.
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.
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Quick Tip: Try with shredded chicken instead of beef.
Thanks again to Spend with Pennies for this hearty and delicious recipe.
