Cheesy Chilada Casserole

Name: Cheesy Chilada Casserole
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Yield: ['8', '1 13x9-inch casserole']
Cuisine: mexican
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 pound ground beef; 1 (16 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can tomato sauce; 1 cup picante sauce; 1.5 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon dried cilantro; 0.5 teaspoon salt; 0.5 teaspoon red pepper flakes; 0.25 teaspoon ground black pepper; 12 corn tortillas, divided; 2 cups shredded Monterey Jack cheese, divided; 1 cup shredded Cheddar cheese, divided; 2 cups shredded lettuce; 1 large tomato, diced

4.80 (8)

⏱ 95 mins 🍽 ['8', '1 13x9-inch casserole'] 🌶 mexican

This satisfying Mexican casserole features seasoned ground beef and pinto beans simmered in a tomato and picante sauce with classic spices. The mixture is layered with corn tortillas and a generous amount of Monterey Jack and Cheddar cheese before baking. Once golden and bubbling, it is finished with fresh lettuce and tomato for a complete meal. It yields one 13x9-inch dish, serving eight people.

Ingredients

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 pound ground beef
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup picante sauce
1.5 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
0.5 teaspoon salt
0.5 teaspoon red pepper flakes
0.25 teaspoon ground black pepper
12 corn tortillas, divided
2 cups shredded Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided
2 cups shredded lettuce
1 large tomato, diced

Method

Set your oven to 350 degrees F (175 degrees C) to preheat.
Warm the olive oil in a large pot. Cook the diced onion and green bell pepper for 2 to 3 minutes until they begin to soften. Stir in the minced garlic and cook for about 1 minute more.
Crumble the ground beef into the pot. Cook while stirring often for 7 to 10 minutes until the meat is fully browned. Drain any excess fat from the pot.
Add the pinto beans, tomato sauce, picante sauce, cumin, chili powder, dried cilantro, salt, red pepper flakes, and black pepper to the beef. Bring to a simmer, then lower the heat. Let it cook for about 15 minutes so the flavours combine.
Spread a portion of the beef mixture to cover the base of a 13x9-inch baking dish. Place 6 tortillas over the meat. Scatter 1 cup of Monterey Jack and 1/2 cup of Cheddar cheese over the tortillas. Add the remaining 6 tortillas, then the rest of the meat mixture. Seal the dish tightly with aluminium foil.
Bake in the preheated oven for 20 minutes. Take off the foil and sprinkle the remaining Monterey Jack and Cheddar cheese on top. Bake for another 5 to 10 minutes until the cheese has melted. Allow it to cool for 10 minutes before slicing. Garnish with shredded lettuce and diced tomato.

Nutrition (per serving)

Calories475 kcal

Fat26 g

Sugars7 g

Protein27 g

Sodium1106 mg

Recipe details

Cuisinemexican

Authorkkennedy