Food Network Kitchens nicknamed this the “broken enchilada” casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas. But this dish is much easier to make!
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for greasing dish
- 1 1/2 pounds ground beef
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- One 15-ounce can pinto beans, strained and rinsed
- 2 cups jarred tomato salsa, plus more for serving
- 6 cups yellow corn tortilla chips (about 5 ounces), plus more for serving
- 3 cups shredded Cheddar and Monterey jack blend
- 3 cups shredded Cheddar and Monterey jack blend
- 1 cup sour cream, stirred well for easy dolloping
- 1 cup shredded iceberg lettuce
- 2 plum tomatoes, diced
- 1/2 avocado, diced
- 1/4 cup pickled jalapenos, chopped
Instructions
- Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
- Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
- Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
- Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1229 |
| Total Fat | 91 g |
| Saturated Fat | 45 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 66 g |
| Cholesterol | 249 mg |
| Sodium | 1945 mg |
Reviews
Not leaving a review since I haven’t made it yet. I just have a question. Is it really a total of 6 cups of cheese or is it a misprint that the 3 cups of shredded cheese is listed twice? Thanks so much.
I enjoyed this recipe. Although I did make some changes, because I was inspired at the time of cooking, not because I thought I could improve it. I used 2 lbs. of ground beef, 2 cans of pinto beans, 2 cups of cheese per layer (4 total), added 1/4 cup of finely chopped pickled jalapenos into the meat mixture, 1 teaspoon of chipotle chili powder, and 1 teaspoon of cayenne powder. It all fit in my 9 x 13 glass pan.
Thought it was very good and came together easily. I agree with other commentors, that the meat mixture would be great on nachos.
I made this for dinner tonight and it was soo good. I made a couple of substitutions, I used ground chicken instead of beef and instead of all the spices listed, I used the taco seasoning packets.
No but I looked at another recipe of Ree Drummonds that I prefered. Sadly, I was unable to print it unless I bought into a magazine! HMMMM???? Very sad!
What is the best way to reheat left overs? I do not want to waste as it is a very good recipe!
Followed recipe exactly with all fresh ingredients. I kept tasting it hoping it would “come together” but something was off. I blame the purchased deli salsa. Definitely overpowered the rest of the dish making it inedible. Make sure you trust and like the salsa you use. I won’t try this again, as there are too many other tried and true TexMex recipes out there that I depend on rather than trying to experiment with expensive ingredients.
This was delicious! I was surprised by the flavors. The different cheeses, black olives and the pinto beans gave it a flavor that was distinctively different from other Tex Mex recipes. I’ll be making this again’
Make sure it’s saucy and don’t let it get too thick or it can get a little dry.
1st 28 reviews were it reviews, just stars………why does foodnetwork allow this⁉️