This is the ultimate “dump and bake” casserole, perfect for a quick and hearty weeknight meal.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 #2 can | Beef Enchiladas |
| 1 #2 can | Pinto or Kidney Beans, drained |
| 1 #303 can | Tomatoes, undrained |
| 1 medium | Onion, chopped |
| 1 cup | Sharp Cheddar Cheese, grated |
Instructions (Clarified Method)
- Preheat oven to 350°F. Grease a casserole dish.
- Arrange the beef enchiladas in the bottom of the dish.
- In a bowl, combine the drained beans, undrained tomatoes, and chopped onion.
- Pour the bean mixture over the enchiladas.
- Top evenly with the grated cheese.
- Bake for 30 minutes, or until hot and bubbly.
