Ingredients
Scale
- 1 lb ground beef
- 1 packet (1 ounce) taco seasoning
- 1 (15 ounce) can refried beans
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- 1/2 cup sour cream (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Brown ground beef in a large skillet over medium-high heat; drain off any excess grease. Stir in taco seasoning according to package directions.
- Step 2: Spread a thin layer of refried beans in the bottom of a greased 9×13 inch baking dish. Layer 2 flour tortillas over the beans.
- Step 3: Spread half of the seasoned ground beef over the tortillas. Top with half of the Rotel and half of the cheddar cheese. Repeat layers with remaining tortillas, ground beef, Rotel, and Monterey Jack cheese.
- Step 4: Pour any remaining liquid from the skillet over the casserole. Cover the baking dish with aluminum foil.
- Step 5: Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly. Remove foil during the last 5 minutes to allow cheese to brown slightly. Let stand for 5-10 minutes before serving. Top with sour cream, if desired.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat individual portions in the microwave for a quick weekday lunch.
- For perfectly gooey reheating, add a splash of water or milk to the casserole before microwaving or baking to prevent dryness.
- Serve this hearty casserole with a vibrant side salad to balance the richness and add a refreshing crunch.
- To avoid a soggy bottom, ensure your tortillas aren't overly saturated with liquid before layering; consider lightly toasting them for added texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American