Beef and Bean Enchilada Casserole
Great flavors and easy to make, this has made the greatest hits list in my house.
I would love to be able to claim my kitchen is a peaceful and quiet place that I could wander into and have peace and quiet to make dinner. It would be a perfect time to settle down after the day and just spend some time by myself with no demands. The truth is, Joe and the dogs consider that time perfect to create chaos that requires me to run in and out of the kitchen like a maniac to clean up whatever mess they have made or to settle a dispute over who has the right to the sofa. The sad part is the quiet is even scarier, it means that they are definitely into something that requires me to intervene.
Real life requires meals I can put together easily and relatively quickly. I can’t stand over something constantly because I am likely to have to wander off at least a few times. This Beef and Bean Enchilada Casserole from Pinterest was all that and more.
I love how easy this was. While I was browning the ground beef, I got the sour cream mixture made and set it aside. I had exactly enough left in the container so I mixed it in that, one less dish to wash afterwards.
When the meat was browned, I drained it then added the drained and rinsed pinto beans and some green chilies. I used a lot fewer chilies than the original recipe called for because Joe has no ability to deal with anything spicy. I threw on the spices and mixed it together.
Instead of using corn tortillas I used flour because that is what we always have in the house and Joe prefers them to corn. I cut a couple in half and laid them out on the bottom of a greased 8×8 baking dish.
I used a smaller pan but the same amounts of the ingredients for layering. The sour cream mixture was difficult to spread because meat and beans roll around. I wound up just plopping it in lines across the top and attempting to smear it around. I poured some homemade Enchilada Sauce over the top and moved on to the next layer.
After the 2nd layer went on I threw it in the oven and went to supervise the natives. Y’all I totally forgot to cover it with foil…I’m sure there was some crisis in the other room that I had to deal with so I threw it in and wandered off.
I also got a little confused about the timing, I pulled it out of the oven at 35 minutes instead of waiting for 40 to add the cheese.
The top was a little dry so I will make sure to use the foil next time to fix that. I added cheese to the top and y’all know I am a bit heavy handed when it comes to cheese, then put it back in the oven for 5 minutes.
Are you licking your screen yet? Of course not, I never do that either…
I served it in a bowl on some lettuce with a little extra sour cream and a few olives. I would have loved to throw some green onions on it too but I was out.
You guys, this was so good! I love the flavor combinations the Enchilada Sauce was perfect. I think that next time I will try mixing the sour cream mixture and the sauce to see if that would thin it out a bit and make it easier to pour over the top, what do you think?
I was really happy that Joe liked this almost as much as I did, the combination of flavors was spicy enough to taste but not so spicy that he had an issue with it.
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