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Mexican Beef and Bean Casserole


Mexican beef and bean casserole combines beef and beans for a Mexican dish that is sure to be a hit at the dinner table. This Mexican casserole recipe makes for one delicious dish!

Cooking Time: 1 hr

  • 1 pound lean ground beef
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 1 can refried beans, 16-ounce
  • 1/4 cup olive oil
  • 1 fresh jalapeno pepper, minced, or 2 tablespoons canned diced green chilies
  • 1 tablespoon chili powder
  • 5 1/2 teaspoons ground cumin
  • 2 cups tomato sauce
  • 1 can Italian peeled tomatoes, with their juice 14-ounce
  • 1 dozen corn tortillas
  • 1 cup shredded Cheddar cheese, 4-ounces
  • Chopped fresh parsley, optional
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, cook ground beef, 1 chopped onion and 1 garlic clove over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes.
  3. Stir in refried beans; transfer mixture to a medium bowl and set aside.
  4. In a large skillet, heat 2 tablespoons olive oil over medium heat; add remaining onion and cook, stirring often, until softened, about 3 minutes.
  5. Add remaining garlic, jalapeno pepper, chili powder, and cumin; cook, stirring, 30 seconds.
  6. Stir in tomato sauce and tomatoes with juice; break up tomatoes in skillet with a spoon.
  7. Bring to a boil, reduce heat to low, and simmer, partially covered, until sauce is slightly thickened, about 20 minutes.
  8. Stir 1/2 cup sauce into Meat-bean mixture. One at a rime, dip 6 tortillas in simmering sauce until softened.
  9. Line bottom of a lightly oiled 9 x 13-inch baking dish with sauced tortillas.
  10. Spread meat-bean mixture evenly over tortillas.
  11. Repeat dipping procedure with remaining tortillas, arranging on top of meat-bean mixture.
  12. Sprinkle shredded cheddar cheese over top, flake until casserole is bubbling and cheese melts, about 35 minutes. let stand 5 minutes before cutting into squares to serve.
  13. Garnish with parsley, if desired.

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