Bean and Cheese Casserole

This bean and cheese enchilada casserole transforms simple pantry staples into a comforting Mexican-inspired dish that's perfect for busy weeknights. The layers of corn tortillas, refried beans, melty cheese, and enchilada sauce create a lasagna-like texture that's both satisfying and flavorful without requiring hours in the kitchen.

I first made this casserole when I needed a quick dinner solution for unexpected guests. The simplicity and crowd-pleasing nature of this dish has made it my go-to recipe whenever I need a reliable meal that delivers big flavor with minimal effort.

Ingredients

• Enchilada sauce: the foundation of flavor for this dish use red for a classic taste or green for a tangy twist
• Block cheese: freshly shredded melts much better than pre-shredded varieties which contain anti-caking agents
• Refried beans: creates a creamy protein-rich layer that adds substance look for low-sodium varieties if using canned
• Corn tortillas: provides authentic flavor and texture while creating defined layers within the casserole
• Optional toppings: fresh ingredients like avocado cilantro and tomato add brightness to balance the rich casserole

Step-by-Step Instructions

Prepare the base:

Pour about 1/2 cup of enchilada sauce into your baking dish spreading it evenly across the bottom. This prevents sticking and infuses the bottom layer with flavor. The sauce should completely cover the bottom but not be too deep.

Create the first layer:

Arrange corn tortillas in a single layer creating a foundation for your casserole. Cut some in half to fill gaps and ensure complete coverage. The edges can slightly overlap for the best structure. This layer acts as your casserole's foundation.

Build the filling layers:

Spread refried beans evenly over the tortillas using the back of a spoon to create a smooth layer about 1/4 inch thick. Sprinkle a generous amount of shredded cheese over the beans ensuring even distribution. The cheese creates that desirable melty quality everyone loves.

Repeat the layers:

Pour another 1/2 cup of enchilada sauce over the cheese layer followed by another layer of tortillas. Add more refried beans and cheese following the same pattern. Continue layering until you reach the top of your dish finishing with tortillas then sauce and a final generous layer of cheese.

Bake to perfection:

Cover the dish with foil and bake at 425°F for 20 minutes. The foil prevents the cheese from burning while allowing the internal layers to heat through. Remove the foil and bake for an additional 15 minutes until the cheese becomes golden and bubbly around the edges.

Rest before serving:

Allow the casserole to rest for 5-10 minutes before cutting into it. This crucial step helps the layers set making it easier to serve neat portions rather than having everything slide apart.

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The refried beans are truly the unsung hero of this recipe. While they might not seem exciting on their own when layered between corn tortillas and melty cheese they create a creamy richness that holds everything together. My daughter who typically dislikes beans will happily devour this casserole and even ask for seconds.

Make It Your Own

This enchilada casserole welcomes customization based on your preferences. Try adding a layer of sautéed vegetables like bell peppers onions and corn for extra nutrition and flavor. For meat lovers browned ground beef or shredded chicken works beautifully between the layers. You could even add a layer of roasted poblano peppers for a smoky heat that complements the enchilada sauce perfectly.

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Storage Information

After cooling completely wrap the casserole tightly with plastic wrap and aluminum foil before refrigerating. It will keep well for 3-4 days in the refrigerator. For longer storage freeze individual portions in airtight containers for quick lunches or dinners. Reheat refrigerated portions in the microwave for 2-3 minutes or in a 350°F oven for about 15 minutes until heated through.

Serving Suggestions

Transform this casserole into a complete meal by serving it with a simple side salad dressed with lime vinaigrette. A dollop of sour cream and fresh guacamole on top adds creaminess that balances the spices. For a festive gathering arrange a topping bar with diced tomatoes sliced jalapeños chopped cilantro and lime wedges so everyone can customize their portion.

Frequently Asked Questions

→ What kind of cheese works best for this casserole?

Monterey Jack is a great choice as it melts well, but you can use any cheese that you prefer, such as cheddar, Colby-Jack, or mozzarella.

→ Can I use green enchilada sauce instead of red?

Absolutely! Green enchilada sauce works just as well and adds a slightly different flavor to the dish.

→ How can I make this dish spicier?

Add sliced jalapeños, hot sauce, or a spicy enchilada sauce to give the casserole a kick of heat.

→ Do I need to thin canned refried beans?

Yes, if the beans are too thick to spread easily, stir in a little water to achieve a spreadable consistency.

→ Can I store leftovers?

Yes, store the casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.