Beef Tortilla Casserole
Submitted by horselover0302
Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minY’all, this is what happens when enchiladas and nachos have a love child. Crispy-fried corn tortilla strips line the bottom of a big baking dish, then get piled high with seasoned ground beef, Anaheim chiles, pinto beans, and a blanket of melted cheddar.
A homemade red sauce ties the whole thing together, and it all bubbles away in the oven until the cheese is stretchy and golden.
Top it off with a dollop of sour cream and some fresh guacamole. Feeds eight hungry folks with zero leftovers.
Kitchen Tips
- Fry the tortilla strips just until light golden. They’ll soften slightly in the oven as they soak up the sauce and beef juices.
- Anaheim chiles are mild with a sweet, slightly smoky flavor. If you want more heat, swap in a couple of jalapeños.
- Drain the ground beef well after browning so the casserole stays layered instead of turning into a soggy mess.
Variations
- Swap pinto beans for black beans and add a can of corn for a Southwest spin.
- Use shredded rotisserie chicken instead of ground beef for a lighter version.
- Layer in sliced pickled jalapeños between the beef and cheese for extra kick.
Ingredients
Directions
Prepare Basic Red Sauce and Southwest Guacamole; set aside.
Heat oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, about 1 minute; drain.
Cook and stir ground beef, chiles, and onion until beef is brown; Heat oven to 350℉ (180℃). Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese. Bake until hot and bubbly, 25 to 30 minutes. Serve with Southwest Guacamole and Sour Cream.
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