Prep: 10 Mins Cook: 50 Mins

Mock Enchilada Casserole


  • 1/2 pound lean ground beef
  • 2 cans (15-oz.) kidney beans, drained
  • 1 cup ORTEGA Enchilada Sauce
  • 1 package cornbread mix
  • 1 1/2 cup rice


Preheat oven to 375°F.

Brown beef lightly in a large skillet, stirring to crumble. Drain on paper towel.

Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes.

Meanwhile, prepare cornbread batter according to package directions. Prepare rice as well, according to package directions.

When beef mixture is bubbling hot, spoon cornbread batter on top leaving space between. Continue baking for about 25 minutes or until cornbread is set and golden. Serve with rice.
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