This recipe is a family favorite and I get clean plates almost every time! It is very similar to this mexican casserole but uses ranch style beans instead of refried beans. I hope you give it a try and let me know what you think.
Layered Mexican Casserole
Prep time
Cook time
Total time
The layers of tortillas almost provide a creamy consistency that has become a family favorite.
Author: Tracy Wellmann
Recipe type: casserole
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1½ lbs. ground beef
- 1 cup chopped onion
- 1 tbsp. minced garlic (I use the jar kind)
- 1 can enchilada sauce
- 1 can ranch style beans
- 1 can rotel tomatoes with green chilies
- grated cheddar cheese (or colby jack)
- 4 - 6 flour tortillas (torn into pieces)
Instructions
- brown ground beef in pan and drain on paper towels
- add enchilada sauce to pan and add back meat
- add rotel tomatoes, stir to combine.
- spray 9 x 13 inch baking dish with non-stick cooking spray and add a few spoonfuls of meat mixture to bottom of dish.
- add a layer of torn tortillas
- add a layer of meat mixture
- add half of the can of ranch style beans
- layer grated cheese
- repeat with tortillas, meat mixture, other half ranch style beans and top with grated cheese
- preheat oven to 375 degrees
- cover dish with foil and bake for 30 - 40 minutes or until bubbly
- remove foil and brown cheese for about 5 minutes
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looks delish! do you use corn or flour tortillas?
Hi Maureen ~ I use flour tortillas in this dish. I love the way they almost “melt” and become very creamy. 🙂 xoxo, Tracy