This low-carb dip, which only requires 4 ingredients, is perfect if you enjoy “everything but the bagel” spice. You can buy bagel seasoning at most major retailers or make your own with one of the many recipes that are readily available online. Serve alongside your preferred crackers or bagels.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 pounds ground beef
- 1 package taco seasoning mix
- ¼ cup water
- 1 (28 ounce) can mild enchilada sauce
- 1 (16 ounce) can refried beans
- 1 (15.25 ounce) can whole kernel corn, drained (Optional)
- 8 tortillas, cut into 2-inch strips
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
- Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
- Bake in the oven until cheese is melted and golden, 8 to 10 minutes.
- The ingredients can be prepared ahead of time, and the casserole can be kept in the freezer for a no-mess meal. I cook it on 375 F for 45 to 60 minutes, or until warmed through if frozen.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 823 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is a pretty easy casserole to make. The flavor is dependent on the ingredients you use (ex. taco seasoning, enchilada sauce, refried beans, etc.). I did use corn tortillas to make this gluten free and needed to double the amount of strips. I also baked longer than 10 minutes. This is essentially a mexican lasagna. If I were to make again, I would not cut the tortillas into strips, but leave them whole. As other have noted it is pretty messy to serve. I did top with crema when serving.
I made this a couple of times. Being I like supersizing casseroles into our large baking dish, I double it and add a later of yellow rice for each layer of the sauce – like many burritos include. This fills my 12″ round, 4″ baking dish well, feeds the family – even our picky eaters and leaves leftovers.
Easy recipe to follow, makes a lot of food and not much cleanup involved. It’s even better if you add a chopped yellow onion while browning the group beef.
My family said it was messy looking when I dished it out but they ate every bite stating how good it tasted with each bite.
This was great and went down a treat with the whole family. My youngest called it an enchilada lasagna, which is a pretty accurate description. Will make again.
I made this for dinner at our ladies’ bible study and everyone said that it was great! It’s easy to make. I used ground turkey instead of beef and used white corn tortillas. I topped it with black olives, chopped tomatoes and scallions with sour cream, avocado slices and lime wedges on the side with a simple salad. I will make this again because I really like casseroles and mexican food. It seems to be more like an enchilada style casserole to me than burrito. Thank you for the recipe!
This was so easy and so tasty! I probably used the wrong size tortillas because 8 wasn’t enough and I couldn’t cut them into 2” strips but otherwise it was amazing!!