Beef and Bean Tortilla Bake

Beef and Bean Tortilla Bake

Dig in to dinner in less than an hour, when this tasty taco casserole is on the menu.
  • 50-mins Total Time
  • 20 Minutes Prep Time
  • 6 Servings
  • 8 Ingredients


  • 1 lb extra-lean (at least 90%) ground beef
  • 1 can (15 oz) black beans, rinsed, drained
  • 1 can (15 to 16 oz) pinto beans, rinsed, drained
  • 1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
  • 1 envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix
  • 2/3 cup water
  • 3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
  • 3 spinach-flavor flour tortillas (8 inch), cut in half, then cut crosswise into 1/2-inch-wide strips


Step 1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in black beans, pinto beans, tomatoes, taco seasoning mix and water. Cook 2 to 4 minutes, stirring occasionally, until heated through. Stir in 1/2 cup of the cheese.

Step 2 In 8-inch square (2-quart) glass baking dish, spread 2 cups of the beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over tortilla strips. Add remaining tortilla strips; top with remaining beef mixture.

Step 3 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/4 cup cheese. Bake about 5 minutes longer or until cheese is melted. Cut into squares.


Calories410(Calories from Fat80),Total Fat9g(Saturated Fat3 1/2g,Trans Fat1/2g),Cholesterol45mgSodium910mgTotal Carbohydrate56g(Dietary Fiber13g Sugars8g),Protein35g;% Daily Value*:Vitamin A20%;Vitamin C10%;Calcium25%;Iron35%; Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Top this Tex-Mex casserole with your favorite taco toppings: sour cream, tomato, guacamole and/or salsa.