Classic Mexican flavor makes this layered beef and cheese casserole a flavorful dish that only needs a salad to make a complete meal.
If you have cooked ground beef and onions in the freezer, use these and skip the first step. If your freezer stock is depleted, this would be a good time to restock.
Since this filling dish is flavorful and almost a complete meal, I suggest adding simple vegetables or just a salad. Our Tex-Mex Cole Slaw would be a good choice, or some raw veggies with ranch dressing for dipping. For a combo side and dessert, try Honey Nut Peaches as an easy side.
Beefy Bean Bake
- 1 ½ lb. ground beef
- ½ small onion, chopped
- 15 oz. can black beans, rinsed and drained
- 16 oz. can diced tomatoes, zesty style
- 10 oz. can enchilada sauce
- 1 ½ tsp chili powder
- 1 ½ tsp cumin
- 4 oz. cream cheese, softened
- 4 oz. can diced green chilies, drained
- 6 flour tortillas
- 6 oz. tortilla chips, crumbled
- 8 oz. Mexican blend cheese, shredded
- Preheat oven to 350°F.
- In a large skillet, cook ground beef and onions until beef is thoroughly cooked and onions are translucent.
- Add tomatoes, beans, enchilada sauce, and spices and heat through.
- On each flour tortilla, spread on ⅙ of cream cheese and ⅙ of green chilies; fold the flour tortilla in half.
- In a 9x13 baking dish, spread half of the meat mixture, then layer the folded tortillas over the meat mixture. Spread the remaining meat mixture over the tortillas. Bake, covered, for 20 minutes.
- Uncover and sprinkle crumbled tortilla chips over top of meat, followed by the cheese. Bake for an additional 5-10 minutes or until cheese melts.
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