Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef and Bean Enchilada Casserole Recipe
    Lost? Site Map

    Beef and Bean Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    AmyZoe's Note:

    I love how easy this comes together--no worrying if the tortillas are folded just right (you don't even need to fold them). I substituted plain yogurt for sour cream and kidney beans for the pinto beans, and I still loved this. You can also make this ahead of time (make-ahead directions are below). Recipe courtesy of Better Homes and Gardens New Cookbook 15th Edition 2010.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Lightly grease a 2-quart rectangular baking dish and set aside.
    3. 3
      In a large skillet cook beef and onion until meat is brown and onion is tender.
    4. 4
      Drain fat and discard.
    5. 5
      Stir in pinto beans, undrained chilies, chili powder, and cumin into meat mixture and set aside.
    6. 6
      In a small bowl stir together sour cream, flour, and garlic powder until combined and set aside.
    7. 7
      Arrange half the tortillas in bottom of prepared baking dish (cutting to fit if necessary).
    8. 8
      Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce.
    9. 9
      Repeat with remaining tortillas, meat mixture, sour cream mixture, and enchilada sauce.
    10. 10
      Cover with foil. Bake about 30 minutes or until heated through.
    11. 11
      Remove foil and sprinkle casserole with cheese and bake 5 minutes or until cheese melts.
    12. 12
      Make-Ahead Directions: Prepare as directed but instead of covering with foil cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake in 350 oven about 35 minutes or until heated through. Uncover and sprinkle with cheese. Return to oven and bake for 5 minutes more or until cheese melts.

    Ratings & Reviews:


    Nutritional Facts for Beef and Bean Enchilada Casserole

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.9
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 11.0 g
    Cholesterol 66.2 mg
    Sodium 605.2 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 9.4 g
    Sugars 6.6 g
    Protein 21.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites