Cheesy Enchilada Casserole
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 pound ground beef
- 1 clove garlic, minced
- 1 small onion, diced
- 1 bell pepper, seeded and chopped
- 1 can (16 ounce size) pinto beans, rinsed and drained
- 1 cup picante sauce, heat level as desired
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas
- 2 cups shredded cheese (Monterey Jack or Cheddar)
- shredded lettuce
- fresh chopped tomato
- sour cream
Preheat the oven to 350 degrees F. Heat a large skillet over medium heat. Add the ground beef, garlic, onion, and bell pepper. Cook, stirring, until the meat is no longer pink and the onion and pepper are soft. Drain off any excess grease. Add the drained pinto beans, picante sauce, cumin and salt to the skillet. Bring to a simmer and let cook for 15 minutes, stirring occasionally.. Spoon some of the meat mixture into the bottom of a 9x13-inch baking dish. Top with half of the tortillas placed in an even layer, overlapping as needed to cover the bottom of the pan. Top the tortillas with half of the remaining beef mixture. Sprinkle evenly with half the cheese. Layer the remaining tortillas over the cheese. Top with the remaining meat mixture. Cover the pan tightly with foil. Place the enchilada casserole in the oven and bake at 350 degrees F for 20 minutes. Remove the foil and top the dish with the remaining cheese. Return to the oven and bake, uncovered, for 5 minutes or until the cheese melts and the dish is bubbly. To serve, top with shredded lettuce, diced tomato, sour cream, and picante sauce as desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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