Beef and Bean Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 376.3
  • Total Fat: 18.3 g
  • Cholesterol: 54.4 mg
  • Sodium: 863.5 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Beef and Bean Enchilada Casserole calories by ingredient
Submitted by:


I adapted a recipe I found online, and it's great! I adapted a recipe I found online, and it's great!
Number of Servings: 12


    1 lb lean ground beef
    1 cup onions, chopped
    2 tsp minced garlic
    2 tsp chili powder
    1 tsp cumin
    1 can red kidney beans (drained and rinsed)
    1 can white kidney beans (drained and rinsed)
    2 cups light sour cream
    1 cup kernel corn
    1/2 cup fat free cottage cheese
    12 yellow corn tortillas, 6 inches
    1 can (10 oz) can enchilada sauce

    1 cup tomato, chopped
    1 cup shredded cheddar cheese


You can add peppers, additional onions, and spices to this recipe. I added paprika for spice. I can't eat peppers so this made it much tastier!


1. Preheat oven to 345 degrees. Spray 9x12 cooking pan with cooking spray (unless using non-stick pan)

2. In a large, non-stick pan, cook the beef, onions, garlic, chili powder and cumin over medium heat until onions are tender and meat is no longer pink. Stir in beans and mix well. Remove from heat.

3. In a small bowl stir together sour cream, corn and cottage cheese.

4. Place 6 tortillas in the bottom of the pan, overlapping. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Repeat layer.

5. Cover dish with foil. Bake for 35 - 45 minutes until heated through. Remove from oven. Sprinkle with tomatoes and cheese evenly. Bake uncovered for additional 10 minutes.

6. Remove from oven, let sit for 10 minutes. Cut into 12 servings, remove with spatula.

Serving Size: cuts into 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SASSYGIRL0801.

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