Name: Mexican Beef and Bean Casserole
Cook time: 1 h
Ingredients: 1 pound lean ground beef; 2 onions, finely chopped; 3 garlic cloves, minced; 1 can refried beans, 16-ounce; 1/4 cup olive oil; 1 fresh jalapeno pepper, minced, or 2 tablespoons canned diced green chilies; 1 tablespoon chili powder; 5 1/2 teaspoon ground cumin; 2 cup tomato sauce; 1 can Italian peeled tomatoes, with their juice 14-ounce; 1 dozen corn tortillas; 1 cup shredded Cheddar cheese, 4-ounces; Chopped fresh parsley, optional

Mexican Beef and Bean Casserole

Mexican beef and bean casserole combines beef and beans for a Mexican dish that is sure to be a hit at the dinner table. This Mexican casserole recipe makes for one delicious dish!

Cooking Time1 hr

Cooking MethodCasserole

Ingredients

1 pound lean ground beef
2 onions, finely chopped
3 garlic cloves, minced
1 can refried beans, 16-ounce
1/4 cup olive oil
1 fresh jalapeno pepper, minced, or 2 tablespoons canned diced green chilies
1 tablespoon chili powder
5 1/2 teaspoons ground cumin
2 cups tomato sauce
1 can Italian peeled tomatoes, with their juice 14-ounce
1 dozen corn tortillas
1 cup shredded Cheddar cheese, 4-ounces
Chopped fresh parsley, optional

Instructions

Preheat oven to 350 degrees F.
In a large skillet, cook ground beef, 1 chopped onion and 1 garlic clove over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes.
Stir in refried beans; transfer mixture to a medium bowl and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat; add remaining onion and cook, stirring often, until softened, about 3 minutes.
Add remaining garlic, jalapeno pepper, chili powder, and cumin; cook, stirring, 30 seconds.
Stir in tomato sauce and tomatoes with juice; break up tomatoes in skillet with a spoon.
Bring to a boil, reduce heat to low, and simmer, partially covered, until sauce is slightly thickened, about 20 minutes.
Stir 1/2 cup sauce into Meat-bean mixture. One at a rime, dip 6 tortillas in simmering sauce until softened.
Line bottom of a lightly oiled 9 x 13-inch baking dish with sauced tortillas.
Spread meat-bean mixture evenly over tortillas.
Repeat dipping procedure with remaining tortillas, arranging on top of meat-bean mixture.
Sprinkle shredded cheddar cheese over top, flake until casserole is bubbling and cheese melts, about 35 minutes. let stand 5 minutes before cutting into squares to serve.
Garnish with parsley, if desired.

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Janice L

Jul 01, 2017

When you are in the mood for Mexican food, but want something different than tacos or enchiladas, then this casserole would be what you are looking for. For this recipe, I would drain the ground beef after cooking it. Instead of the jalapeno pepper, I would use canned, diced mild green chilies. I would also use unsalted tomato sauce and reduced fat cheddar cheese.