Cheesy ‘Chilada Casserole

You may have this recipe if you own a copy of any cookbook that I’ve helped with in the past.  It’s has been a favorite of mine for years.  It is easy enough for a weeknight dinner and delicious enough for a weekend crowd pleaser.  I serve it with lettuce, chopped tomatoes, black olives, green onions, sour cream and salsa.


Cheesy 'Chilada Casserole
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 (15-oz.) can pinto beans or black beans, drained & rinsed
  • 1 (15-oz.) can tomato sauce
  • 1 c. picante sauce
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12 corn tortillas
  • 2 c. shredded Monterey Jack or Cheddar cheese
  • Topping of your choice: shredded lettuce, chopped tomatoes, black olives, green onions, sour cream, salsa or picante sauce.
  1. Brown meat with onion and garlic, drain well and return meat to pan.
  2. Add beans, tomato sauce, picante sauce, cumin and salt; simmer 15 minutes.
  3. Spoon small amount of meat mixture into a 9 x 13-inch baking dish, spreading to coat bottom of dish.
  4. Top with 6 tortillas. Add half of the remaining meat mixture on top of tortillas. Sprinkle wit 1 cup cheese.
  5. Top with the 6 remaining tortillas. Add remaining meat mixture. Cover lightly with foil.
  6. Bake at 350 degrees for 20 minutes. Remove foil; top with remaining cheese. Continue to bake, uncovered, for 5 minutes.
  7. Let stand 10 minutes before cutting.
  8. Serve with desired toppings.
Share Button