Name: One-Pot Beef and Bean Enchilada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 lb lean ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 can (15 oz) refried beans; 1 can (10 oz) red enchilada sauce; 1 can (4 oz) diced green chilies; 8 small corn tortillas; 2 cups shredded Mexican blend cheese; Salt and pepper to taste; Chopped fresh cilantro, sliced green onions, and sour cream for serving

Simplify your dinner routine with our One-Pot Beef and Bean Enchilada Casserole, a delicious and easy-to-make dish that brings the bold flavors of Mexican cuisine to your table with minimal cleanup. This hearty casserole layers seasoned ground beef, creamy refried beans, enchilada sauce, and gooey cheese, all in one pot, for a satisfying meal that the whole family will love. Say goodbye to multiple dishes and hello to a fuss-free dinner solution that’s perfect for busy weeknights or lazy weekends.

Experience the fiesta of flavors in every bite of our One-Pot Beef and Bean Enchilada Casserole. The savory beef, creamy beans, and tangy enchilada sauce come together to create a mouthwatering medley of tastes and textures. Each forkful delivers a satisfying combination of spiced meat, velvety beans, and melted cheese, all infused with the zesty kick of the enchilada sauce. Whether enjoyed on its own or topped with your favorite garnishes like fresh cilantro, diced avocado, or sour cream, this casserole is sure to tantalize your taste buds and leave you craving more.

Delight in the deliciousness of our One-Pot Beef and Bean Enchilada Casserole, knowing that you’re treating yourself to a balanced and nutritious meal. Lean ground beef provides protein, while refried beans offer fiber and complex carbohydrates. Opt for reduced-fat cheese and whole-grain tortillas to keep the saturated fat and refined carbohydrates in check. With its combination of taste and nutrition, this casserole is a guilt-free indulgence that’s perfect for satisfying your cravings.

one pot beef and beans enchiladas

Potential Upgrades and Substitutes

Customize your One-Pot Beef and Bean Enchilada Casserole to suit your taste preferences or dietary needs. Experiment with different types of beans, such as black beans or pinto beans, for added variety and flavor. For a vegetarian version, omit the ground beef and use additional beans or vegetables instead. You can also add diced bell peppers, onions, or corn for extra color and texture. The versatility of this recipe allows you to get creative and tailor it to your individual preferences.

Serving Options

Serve our Beef and Bean Enchilada Casserole with your favorite toppings, such as diced avocado, salsa, or hot sauce, for added flavor and texture. Pair with a side of Mexican rice or a simple salad for a complete meal. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, making it perfect for quick and easy lunches or dinners. Whether enjoyed as a cozy weeknight meal or a crowd-pleasing dish for gatherings, this casserole is sure to be a hit with its bold flavors and simple preparation.

Ingredients

1 tablespoon olive oil

1 lb lean ground beef

1 onion, diced

2 cloves garlic, minced

1 can (15 oz) refried beans

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

8 small corn tortillas

2 cups shredded Mexican blend cheese

Salt and pepper to taste

Chopped fresh cilantro, sliced green onions, and sour cream for serving

Method

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened, about 3-4 minutes.

Add lean ground beef to the skillet and cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat.

Season the beef mixture with salt and pepper to taste.

Spread a thin layer of enchilada sauce on top of the beef mixture in the skillet.

Tear the corn tortillas into quarters and layer them over the sauce, covering the beef mixture completely.

Spread the refried beans evenly over the tortilla layer.

Sprinkle half of the diced green chilies over the beans.

Pour the remaining enchilada sauce over the beans and green chilies.

Sprinkle half of the shredded cheese over the sauce.

Repeat the layers with the remaining torn tortillas, beef mixture, green chilies, enchilada sauce, and cheese.

Cover the skillet with a lid or aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes.

Remove the lid or foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve the One-Pot Beef and Bean Enchilada Casserole hot, garnished with chopped fresh cilantro, sliced green onions, and a dollop of sour cream.

One-Pot Beef and Bean Enchilada Casserole

Potential Upgrades and Substitutes

Serving Options