Steak and Bean Enchilada Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 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)
Instructions
  1. Spread a small amount of salsa on the bottom of an 8 inch x 8 inch casserole dish.
  2. 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.
  3. 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.
  4. Bake at 375 degrees until bubbly and cooked through, about 45 minutes. Serve with salsa and diced avocado.
Notes
You can use as much or as little cheese in both the layers and on top of this casserole!
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2025/06/steak-and-bean-enchilada-casserole/