BLACK BEAN AND CORN CASSEROLE RECIPES

Name: Beef and Bean Taco Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 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 blendu00A0; 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

BEEF AND BEAN TACO CASSEROLE RECIPE - FOOD NETWORK

Beef and Bean Taco Casserole Recipe - Food Network image

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!

Provided by Food Network Kitchen

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 18

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

Steps:

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.

BEEF AND BEAN TACO CASSEROLE RECIPE - FOOD NETWORK

Beef and Bean Taco Casserole Recipe - Food Network image

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!

Provided by Food Network Kitchen

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 18

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

Steps:

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.

More about "black bean and corn casserole recipes"

BEEF AND BEAN TACO CASSEROLE RECIPE - FOOD NETWORK

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!
From foodnetwork.com
Reviews 4.2
Total Time 45 minutes
Category main-dish

Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

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