Easy Enchilada Casserole
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, super-easy 5-ingredient enchilada casserole. This dump-and-bake recipe layers canned beef enchiladas, beans, and tomatoes, all topped with cheddar cheese for a quick and hearty meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | None | 6–8 servings |
🔪 Key Equipment
- 9x13 inch casserole dish
- Medium mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 #2 can (approx. 20 oz) | Beef Enchiladas | Canned |
| 1 #2 can (approx. 20 oz) | Pinto or Kidney Beans | Drained |
| 1 #303 can (approx. 16 oz) | Tomatoes | Undrained |
| 1 medium | Onion | Chopped |
| 1 cup | Sharp Cheddar Cheese | Grated |
Instructions
Step 1: Prep and Layer
- Preheat oven to 350°F. Grease a casserole dish.
- Arrange the 1 #2 can beef enchiladas in a single layer in the bottom of the prepared dish.
Step 2: Mix and Top
- In a medium bowl, combine the drained 1 #2 can pinto or kidney beans, the undrained 1 #303 can tomatoes, and the chopped 1 medium onion. Stir to mix.
- Pour the bean and tomato mixture evenly over the top of the enchiladas.
- Sprinkle the grated 1 cup sharp cheddar cheese all over the top.
Step 3: Bake
- Bake for 30 minutes, or until the casserole is hot and the cheese is bubbly and melted until golden brown and fragrant.
💡 Make-Ahead & Storage: Store leftovers sealed in the refrigerator for up to 3-4 days.
Original Recipe Scan
