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Cheesy Chilada Casserole
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Delicious Mexican beef casserole with layers of seasoned meat, beans, cheese, and tortillas for a flavorful dinner.
Ingredients:
  • 1 pound ground beef
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can tomato sauce
  • 1 cup picante sauce
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried cilantro
  • 0.5 teaspoon red pepper flakes
  • 0.25 teaspoon ground black pepper
  • 12 corn tortillas, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Cheddar cheese, divided
  • 2 cups shredded lettuce
  • 1 large tomato, diced
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect baking temperature.
  • In a large pot over medium-high heat, sizzle the onion and bell pepper in olive oil until soft, for 2 to 3 minutes. Stir in garlic and cook until aromatic, about 1 minute.
  • Crumble ground beef into small pieces and add to the pot. Cook, stirring often, until beef is fully browned, about 7 to 10 minutes. Discard excess grease and return pot to heat.
  • Mix pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef; simmer over medium-low heat for 15 minutes to blend flavors.
  • Spread a generous layer of the beef mixture in a 13x9-inch baking dish. Place 6 tortillas on top of the beef. Sprinkle 1 cup Monterey Jack and 1/2 cup Cheddar cheese over the tortillas. Add another layer of 6 tortillas and the remaining meat mixture. Cover the dish tightly with aluminum foil before baking.
  • After baking for 20 minutes, uncover and layer the remaining Monterey Jack and Cheddar cheese on top, then bake for an additional 5 to 10 minutes until the cheese is melted. Rest for 10 minutes before slicing and serving with lettuce and tomato.

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