Prep: 20 Mins Cook: 45 Mins

Cheesy 'Chilada Casserole


  • 1 pound lean ground beef
  • 1 onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, crushed
  • 1 can (15.5-oz.) pinto beans, drained
  • 1 can (15-oz.) tomato sauce
  • 8 ozs. picante sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 12 (6-in.) corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 head lettuce, shredded
  • 2 tomatoes, chopped
  • 1 (16-oz.) container sour cream
  • 8 ozs. ORTEGA Salsa - Thick & Chunky (Medium)


Preheat oven to 350°F.

In a large skillet, brown ground beef with onion, green bell pepper and garlic; drain. Stir in pinto beans, tomato sauce, picante sauce, cumin and salt. Simmer for 15 minutes. Transfer half of the mixture to a 13x9x2-inch baking dish. Top with half the corn tortillas. Repeat layers. Sprinkle with cheddar. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce and tomatoes and top with sour cream and salsa.

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