Prep: 8 Mins Cook: 35 Mins
Easier and faster to prepare than the traditional enchilada, but with the same Latin flavor. Prepare early in the day or even the night before.

Bean and Rice Enchilada Casserole


  • 1 pound lean ground beef
  • 1 onion, peeled and chopped
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 16 ozs. tomato sauce
  • 8 ozs. ORTEGA Refried Beans
  • 1 1/2 cup cooked white rice
  • 1 cup grated mozzarella cheese
  • 1 pound tortilla chips, crushed
  • 2 cups grated cheddar cheese
  • 1 cup grated Monterey Jack cheese


In a skillet brown ground beef and onion, for about 5 minutes; add diced green chilies at the end of cooking period; drain.

Preheat oven to 350°F.

Add tomato sauce and refried beans. Stir and heat until bubbly. Layer in a lightly greased baking dish starting with cooked rice, mozzarella, meat mixture, tortilla chips, cheddar cheese and Monterey Jack cheese. Bake for 30 minutes. Remove from oven and serve hot.

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