This dish is outstanding. Really. It’s a new family favorite, for sure.
It’s funny, too, because we were at the end of a grocery cycle and I was having a hard time coming up with something for dinner. That’s always how it happens.
I had some leftover meat from a roast the night before but I kept staring at my mostly empty fridge and pantry and coming up blank. And then I grabbed a can of enchilada sauce and held it. Mmmm. And then I spied a can of diced green chilies hiding behind some tuna. I remembered I had corn tortillas in the freezer and we always have cheese and onions. So there you go.
I was going to just make them into enchiladas. But the tortillas weren’t rolling with it. So, a casserole it became. And we all like this better than traditional enchiladas. Seriously, this Beef and Bean Enchilada Bake is so so good. You’ve got to try it!
- 2 lb chuck roast, shredded…(or chicken or pork or even ground beef work well in this recipe)
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 large can diced green chiles
- 1 15-ounce can refried beans….(or you can use black beans or pinto)
- 1 large can of red enchilada sauce (or your favorite homemade recipe)
- 16 corn tortillas
- 4 cups shredded cheese. I like to use Cheddar Jack. Pepper jack is great too.
- Optional toppings that I use if I have them in the house….sour cream, avocado, cilantro and tomatoes. YUM.
- You can use any kind of meat that you like or have on hand. I actually like to use leftover roast from the night before and shredded it. If we have roast….you can be sure we are having this the next day. If you want to make a shredded roast like I did here are the directions that I like to use.
- Combine 1 cup beef broth, 1 tsp cumin, 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp dried oregano, 1 small can diced green chiles, 3 TBS lime juice. Place the roast in the crock pot and pour the mixture over the top. Cover and cook on low heat about 8 hours on low. Use two forks to shred the beef into small chunks.
- Now onto the rest of the dish. Preheat oven to 350 degrees.
- Pour your red enchilada sauce in a bowl. Add the large can of chilies. (I like red enchilada sauce AND green chilies, so I always combine them. It adds an interesting flavor and tang that we like around here.) Stir in the cumin and chili powder. This adds another depth of flavor to the canned sauce that we like.
- Spoon enough of the sauce onto the bottom of a 9 x 13 baking dish to cover the bottom.
- Assemble the rest by layering the ingredients.
- Place 8 corn tortillas over the sauce layer, overlapping.
- Spoon your shredded meat over this layer.
- Next add the beans (and corn if you are using it.)
- Sprinkle the chopped onions over this layer.
- Next, sprinkle two cups of shredded cheese over the top and then cover with the last 8 tortillas. I press them down a bit.
- Drizzle the rest of the enchilada sauce over the tortillas.
- Add the rest of the cheese to the top. Cover with foil and bake for about 40 minutes. Uncover, bake 5 minutes or so more, until the cheese is nice and bubbly.
- Serve immediately.