Steak and Bean Enchilada Casserole
June 27, 2025 • Beans & Grains, Easy Entrees, One Dish Meals
How many of you are trying to eat less meat and more plant based protein? I know I am, even though I don’t think I could ever give up meat fully! Beans are so nutritious, and after having a low potassium diagnosis, I started trying to incorporate more of them into my meals. An enchilada casserole is perfect for this!
You can see this is probably 2/3 beans and 1/3 leftover steak, and it was completely satisfying. 
As you work in layers, the tortillas will fit better into the casserole dish if you cut them in half and line the outside edge of the dish with the flat edges of the tortilla halves. You can eat leftovers off this casserole for a couple of days, or portion it up to freeze for another time. Enjoy!
- 1 cup salsa, plus more for serving
- 8 ounces leftover steak, diced small (or use ground beef)
- 3 cups cooked beans (anything will work!)
- 4 green onions, chopped
- 1 large jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 20-24 corn tortillas, cut in half
- 2 cups grated cheddar cheese (or more or less to your taste)
- Avocado, diced (for serving)
- Spread a small amount of salsa on the bottom of an 8 inch x 8 inch casserole dish.
- Combine the steak, beans, onions, jalapeño, and spices and mix well. Cover the bottom of the dish with8 tortilla halves and spread ¼ of the steak and bean mixture on top, then sprinkle a very small amount of salsa on top, thencover with a handful of the cheese.
- Continue layering tortillas, beef/bean mixture, salsa, and cheese, ending with a tortilla layer on top. Cover that final layer very well with cheese and cover the casserole with foil.
- Bake at 375 degrees until bubbly and cooked through, about 45 minutes. Serve with salsa and diced avocado.
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