Beef and Bean Tortilla Bake

Dig in to dinner in less than an hour, when this tasty taco casserole is on the menu.

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Servings 6

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( 10 ) Ratings

10 Ratings

5 Stars 15%

4 Stars 46%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

49a62f78-c51d-47f7-adf2-b57a54c95cda

ingredients 8
Prep Time 20 min
Total Time 50 min

Ingredients

1: lb extra-lean (at least 90%) ground beef

1: can (15 oz) black beans, rinsed, drained

1: can (15 to 16 oz) pinto beans, rinsed, drained

1: can (14.5 oz) no-salt-added stewed tomatoes, undrained

1: envelope (1 oz) Old El Paso® 40%-less-sodium taco seasoning mix

2/3: cup water

3/4: cup shredded reduced-fat sharp Cheddar cheese (3 oz)

3: spinach-flavor flour tortillas (8 inch), cut in half, then cut crosswise into 1/2-inch-wide strips

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Directions

1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in black beans, pinto beans, tomatoes, taco seasoning mix and water. Cook 2 to 4 minutes, stirring occasionally, until heated through. Stir in 1/2 cup of the cheese.
2 In 8-inch square (2-quart) glass baking dish, spread 2 cups of the beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over tortilla strips. Add remaining tortilla strips; top with remaining beef mixture.
3 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/4 cup cheese. Bake about 5 minutes longer or until cheese is melted. Cut into squares.

EXPERT TIPS

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Expert Tips

Top this Tex-Mex casserole with your favorite taco toppings: sour cream, tomato, guacamole and/or salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 910mg; 910%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 13g 13% Sugars 8g 8% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 35%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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shaystoy

report Posted Mar. 2, 2011 1:24 PM

I would use diced tomatoes instead of the stewed tomatoes, they are better sized for the other items in the dish.

bubstersma

report Posted Feb. 24, 2011 3:50 PM

This recipe is very filling & tasty!I substituted for a couple of items because of what I found in pantry.I used kidney beans instaed of pintos,Del Monte Mexican stewed tomatoes,McCormick Cheesy taco seasoning,4 whole wheat torts.I used double the amount of cheese & also topped with sour cream.Hearty portions for 4 adults.BIG HIT!!!!

roxdaug

report Posted Feb. 2, 2011 11:53 AM

Easy than stated. I did not cook mine the full 30 minutes as it was already all cooked. I also added an extra tortilla and extra cheese and I put sour cream on the table for those who wanted it. Super easy and everyone in my family loved it!

annie333

report Posted Jan. 23, 2011 6:52 PM

Wonderful recipe, esp. for a large group or a cold winter day. Very satisfying and filling. I used corn tortillas. I sauteed onions with the beef, and I used more cheese than the recipe calls for. I did not bake 30 mins. Because the mixture was already steaming hot, I only baked 10 mins. until I added the cheese, then 5 mins. more. That was plenty as long as you get your beef good and done when sauteeing. You could also use instead of tomatoes (or add) Rotel for a spicier taste. DO use all the tortilla strips, that is important to the finished product. GREAT recipe.

carrot1966

report Posted Jan. 19, 2011 6:55 PM

I used corn tortillas. Diced canned tomatoes. Next time I wold add 1/2cup cheese to top at last 5 min.