This {Make Ahead} Beef and Bean Enchilada Casserole is a perfect dish during this busy holiday season when you don’t have time to think about dinner!
Thanks to Michigan Beef Industry Commission for sponsoring this post.
We are officially moved in to our new house! Last week has been a whirlwind as you may imagine if you’ve ever moved, especially with children. We couldn’t be more thrilled and exhausted. Now I’m just working on taking one day at a time to get things organized, put everything in their proper places AND get ready for Christmas. And try to get some sleep.
Our first real snowfall of the year was just two days ago and it was a whopper! We had almost a foot of snow here in Michigan. And of course the kids couldn’t have been more excited with not only playing in the snow but also sledding in our backyard! And of course it doesn’t hurt that it’s allowing them to burn some energy off!
And now that the holidays are in full swing I thought I’d cook up a recipe that you could make ahead of time, put in the fridge and cook the next day. This casserole is great to make on the weekend and serve during the week or even the day after Christmas or New Year’s when you’re not in the mood to cook. It’s my kind of easy yet healthy meal.
Dietitian’s Dish
Beef and beans are quite the combination. Not only are you getting a fantastic amount of protein from both, but you’re also getting a tone of nutrients and fiber. I love how easily beans pair with beef that you could practically use any kind of bean.
{Make Ahead} Beef and Bean Enchilada Casserole
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon white pepper
- 1 4 ounce can diced green chilies
- 1 16 ounce can pinto or black beans, drained and rinsed
- 2 10 ounce cans red enchilada sauce
- 2 cups 2% shredded Mexican-blend cheese
- 8 whole wheat tortillas
- Optional toppings: sour cream cilantro, black olives
Instructions
- Preheat oven to 350°F. Coat a 9 x 13 inch baking pan with non-stick cooking spray.
- In a large skillet add onions and cook until tender.
- Add ground beef and cook until meat is browned. Stir in seasonings.
- Add beans and green chilies to meat mixture.
- Add 4 tortillas to bottom of baking pan. Spread 1 can of enchilada sauce, 1/2 beef and bean mixture and 1 cup of cheese evenly over top of the tortillas.
- Top with remaining 4 tortillas followed by the remaining can of enchilada sauce and 1 cup of cheese.
- Cook for 20-25 minutes or until cheese is thoroughly melted.
- Top with desired toppings.
- Dish can be refrigerated up to 24 hours before cooking.
Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.
Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own.
This {Make Ahead} Beef and Bean Enchilada Casserole post first appeared on Chocolate Slopes.
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