Enchilada Bean Casserole
A hearty and flavorful layered casserole featuring beans, seasoned ground beef, melted cheese, and a spicy tomato sauce, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Butter a large size pan.
- Place 6 tortillas in the bottom of the pan.
- Brown the ground beef; season with salt, garlic salt, and chili powder to taste.
- Spread the cooked meat over the tortillas and add chopped onions, spreading evenly.
- Spread ranch style beans over this layer.
- Slice Velveeta cheese and layer over the beans.
- Top with the remaining 6 tortillas.
- Spread cream of chicken soup over the tortillas.
- Add Ro-Tel tomatoes on top of the soup.
- Cover tightly with foil and bake for 1 hour at 350°F.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms and bell peppers. You can also use black beans or pinto beans instead of Ranch Style beans for a flavor twist. If you prefer a spicier dish, add jalapeños or use spicy Ro-Tel tomatoes. Remember to adjust the seasoning in the meat to enhance the overall taste.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or guacamole for a refreshing balance. Consider serving it alongside Spanish rice or Mexican beans, or with tortilla chips for added crunch. A dollop of sour cream or a sprinkle of cilantro on top enhances the flavor even more.
Storage & Reheating
Leftover Enchilada Bean Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and place in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Bean Casserole contains roughly 641 calories, with 29g protein, 62g carbohydrates, and 31g fat. It is an excellent source of protein (57% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it heats through completely.
Can I freeze the Enchilada Bean Casserole?
Absolutely! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake as usual or bake from frozen, adding additional time.
What can I serve with this dish?
In addition to a salad, you can serve this casserole with sides like Mexican rice, refried beans, or even a simple avocado salad. For drinks, consider pairing it with a light beer or a refreshing margarita to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).