Oven Baked
Beef and Bean Enchilada Casserole
Lime Rice and Avocado
Ingredients
- 1½ lb ground beef
- ½ small sweet onion, chopped
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (7-oz) can chopped green chiles
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 (16-oz) carton sour cream
- ½ tsp garlic powder
- 12 (6-inch) corn tortillas
- 1 (19-oz) can red enchilada sauce
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Brown beef and onion in a large skillet over medium-high heat; drain. Stir in beans, chiles, chili powder, and cumin.
- Combine sour cream and garlic powder.
- Layer 6 tortillas in a lightly greased 13- x 9-inch baking dish.
- Top with half of meat mixture, half of sour cream mixture, and half of enchilada sauce. Repeat with remaining tortillas, meat, sour cream, and enchilada sauce.
- Cover with foil; bake 30 minutes. Uncover, top with cheese, and bake 2 to 3 minutes until cheese melts.
Side Dish Ingredients
- 1 cup long-grain white rice
- 1 Tbsp olive oil
- ½ tsp salt
- 2 Tbsp lime juice
- ¼ cup finely chopped cilantro (optional)
- 2 avocados, chopped
Side Dish Instructions
- Cook rice according to package directions, adding oil and salt to cooking water.
- Add lime juice and, if desired, cilantro to cooked rice just before serving.
- Serve avocado on the side.
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