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Bean and Rice Enchilada Casserole

Bean and Rice Enchilada CasseroleEasier and faster to prepare than traditional enchiladas, but with the same great South-of-the-Border flavor.

Recipe Ingredients:

1 pound lean ground beef
1 onion, chopped
1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
1 (16-ounce) can tomato sauce
1 (8-ounce) can ORTEGA® Refried Beans
1 (2.25-ounce) can sliced black olives (optional)
1 1/2 cups cooked white rice
1 cup shredded mozzarella cheese
12 to 16 ounces tortilla chips, coarsely crushed
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, sliced for garnish (optional)

Cooking Directions:

  1. In a skillet brown ground beef and onion, for about 5 minutes; add diced green chiles at the end of cooking period; drain.
  2. Preheat oven to 350°F (175°C).
  3. Add tomato sauce and refried beans. Stir and heat until bubbly; stir in olives.
  4. Layer in a lightly greased baking dish starting with cooked rice, mozzarella, meat mixture, tortilla chips, cheddar cheese and Monterey Jack cheese.
  5. Bake for 30 minutes. Remove from oven and serve hot. Garnish with green onions, if desired.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.