Dinner · Mexican
Beef and bean enchilada casserole
Layers of corn tortillas, lean beef, pinto beans and a quick red chili sauce under melted cheese.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 squares- 400 g ground beef 90% lean
- 1 tbsp olive oil
- 150 g onion, diced
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 400 g canned tomato sauce
- 240 g canned pinto beans, drained
- 200 g corn tortillas
- 80 g Monterey Jack cheese, grated
- 5 g fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oven to 190 C.
Heat the oil in a skillet and brown the beef with the onion and garlic for 7 minutes. Stir in the chili powder, cumin, salt, half the tomato sauce and the beans, and simmer for 3 minutes.
Spread a thin layer of the remaining tomato sauce in a 20 x 20 cm baking dish. Layer a third of the tortillas, half the beef, then repeat, finishing with tortillas.
Pour over the rest of the sauce and scatter with the cheese.
Bake for 20 minutes, until bubbling. Rest 5 minutes, cut into four and sprinkle with cilantro.