Southwestern Beef Tortilla Casserole
By America's Test KitchenPublished on November 30, 2012
Yield
Serves 8
Ingredients
1 ½ cups shredded cheddar cheese 1 ½ cups shredded Monterey Jack cheese 4 ½ cups leftover gravy from Southwestern Pot Roast 2 (15.5 ounces each) cans pinto beans, drained and rinsed4 cups meat from Southwestern Pot Roast ¼ cup lime juice from 2 limes¼ cup chopped fresh cilantro leaves 18 corn tortillas (6-inch)1 cup sour cream ½ cup chopped scallions
Before You Begin
This hearty Mexican casserole with beef, beans, tortillas, and cheese makes a complete meal. Just add a salad.
Instructions
- Adjust oven racks to upper and lower positions and heat oven to 300 degrees. Spray 13 by 9-inch baking dish with cooking spray. Mix cheeses together and set aside.
- Bring gravy to boil in large saucepan over medium heat. Stir in pinto beans and meat and warm through. Remove pan from heat, add lime juice and cilantro, and season with salt and pepper to taste.
- Place tortillas on two baking sheets (some overlapping is fine) and spray both sides of tortillas lightly with cooking spray. Bake until tortillas are very soft and pliable, about 5 minutes. Increase oven temperature to 450 degrees.
- Spread one-third of beef mixture in greased baking dish. Layer 6 tortillas on top, overlapping as needed. Sprinkle with 1 cup cheese. Repeat to form second layer.
- Cut remaining 6 tortillas into quarters. Spread remaining beef mixture in baking dish and cover with tortilla pieces. Cover with remaining 1 cup cheese.
- Bake on bottom oven rack until cheese is golden brown and casserole is bubbling, about 15 minutes. Let rest 5 minutes. Cut casserole into individual portions and transfer to plates. Dollop a heaping tablespoon sour cream in center of each portion and sprinkle with scallions. Serve immediately.
Yield
Serves 8Ingredients
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey Jack cheese
4 ½ cups leftover gravy from Southwestern Pot Roast
2 (15.5 ounces each) cans pinto beans, drained and rinsed
4 cups meat from Southwestern Pot Roast
¼ cup lime juice from 2 limes
¼ cup chopped fresh cilantro leaves
18 corn tortillas (6-inch)
1 cup sour cream
½ cup chopped scallions
Ingredients
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey Jack cheese
4 ½ cups leftover gravy from Southwestern Pot Roast
2 (15.5 ounces each) cans pinto beans, drained and rinsed
4 cups meat from Southwestern Pot Roast
¼ cup lime juice from 2 limes
¼ cup chopped fresh cilantro leaves
18 corn tortillas (6-inch)
1 cup sour cream
½ cup chopped scallions
Ingredients
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey Jack cheese
4 ½ cups leftover gravy from Southwestern Pot Roast
2 (15.5 ounces each) cans pinto beans, drained and rinsed
4 cups meat from Southwestern Pot Roast
¼ cup lime juice from 2 limes
¼ cup chopped fresh cilantro leaves
18 corn tortillas (6-inch)
1 cup sour cream
½ cup chopped scallions
Why This Recipe Works
Add some beans, tortillas, and cheese to leftover meat and you’re on your way to a Southwestern Beef Tortilla Casserole recipe. Coating the corn tortillas with cooking spray and baking them made them pliable enough to use in our Southwestern Beef Tortilla Casserole. We warmed the pinto beans along with the gravy and meat, and added lime juice and cilantro to change the flavor profile from simple leftovers to Southwestern. In order to keep our casserole’s filling from being squeezed out when we cut it, we let it rest before cutting into it.
Before You Begin
This hearty Mexican casserole with beef, beans, tortillas, and cheese makes a complete meal. Just add a salad.
Instructions
- Adjust oven racks to upper and lower positions and heat oven to 300 degrees. Spray 13 by 9-inch baking dish with cooking spray. Mix cheeses together and set aside.
- Bring gravy to boil in large saucepan over medium heat. Stir in pinto beans and meat and warm through. Remove pan from heat, add lime juice and cilantro, and season with salt and pepper to taste.
- Place tortillas on two baking sheets (some overlapping is fine) and spray both sides of tortillas lightly with cooking spray. Bake until tortillas are very soft and pliable, about 5 minutes. Increase oven temperature to 450 degrees.
- Spread one-third of beef mixture in greased baking dish. Layer 6 tortillas on top, overlapping as needed. Sprinkle with 1 cup cheese. Repeat to form second layer.
- Cut remaining 6 tortillas into quarters. Spread remaining beef mixture in baking dish and cover with tortilla pieces. Cover with remaining 1 cup cheese.
- Bake on bottom oven rack until cheese is golden brown and casserole is bubbling, about 15 minutes. Let rest 5 minutes. Cut casserole into individual portions and transfer to plates. Dollop a heaping tablespoon sour cream in center of each portion and sprinkle with scallions. Serve immediately.
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