Baked Beef Chimichanga Casserole

• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 flour tortillas, cut into strips
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup chopped cilantro (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef over medium heat until browned. Drain fat if necessary.
3. 3 Add chili powder, cumin, and garlic powder to the beef, stirring to combine.
4. 4 Stir in black beans, diced tomatoes, and frozen corn. Simmer for 5 minutes.
5. 5 In a small bowl, mix sour cream and milk until smooth.
6. 6 Layer half of the beef mixture in a greased 9x13 inch baking dish.
7. 7 Top with half of the tortilla strips and half of each cheese.
8. 8 Repeat layers ending with cheese.
9. 9 Dollop the sour cream mixture over the top.
10. 10 Bake for 45 minutes, or until bubbly and golden.
11. 11 Let stand for 5 minutes before serving. Garnish with cilantro.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add sautéed bell peppers and onions for extra veggies.
• Substitute chicken for beef for a different flavor profile.

Substitutions

• Use corn tortillas for a gluten-free option.
• Swap sour cream for Greek yogurt for a lighter version.

Pairings

• Mexican rice
• Refried beans
• Fresh salsa

Nutrition

Tips

• For extra spice, add diced jalapeños to the beef mixture.
• This casserole can be assembled ahead and refrigerated for up to a day before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a side of guacamole and a fresh lime wedge.
• Pairs well with a crisp Mexican lager.

FAQ