Beef and Bean Enchilada Casserole

Janet’s Appalachian Recipe


As strong as my roots are for Southern food, my family really enjoys Mexican food as well. As a kid, the only thing Mexican we would get would be when Mama would make tacos for supper, which wasn’t that often. It was about the same for my children when they were younger, tacos were about the only thing Mexican I knew how to make.

I started getting creative and coming up with several dishes, similar to ones that we had eaten at restaurants, so that I could make them at home for us. This happens to be one of those dishes and best thing about it, leftovers can be frozen. It’s sort of like a lasagna but with a Mexican twist.

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Beef and Bean Enchilada Casserole:

15 corn tortillas (the soft ones)

1 lb. ground beef

1.25 oz. pkg. taco seasoning

4 oz. diced green chilies

16 oz. refried beans

10 oz. red enchilada sauce

3 C. monterey jack cheese (or more if you like)

In a skillet, brown the ground beef breaking it up as it cooks. Drain off the grease and add the taco seasoning, green chilies and beans. Combine well and remove from the heat. Lightly spray a 9×13 pan with cooking spray. Place 5 tortillas in the bottom of the dish, arranging to cover the bottom. Top with some of the enchilada sauce and spread around. Spoon in half of the meat mixture and spread evenly. Top with 1 C. of cheese. Repeat with another layer. Arrange the final 5 tortillas on top and spoon the remaining sauce over them and top with the remaining 1 C., or more if using, of the cheese. Bake in a 350 degree oven for 35 minutes.

Janet’s Appalachian Recipe
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