Beef and Bean Tortilla Bake

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

Ingredient List

  • 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 packet (1 oz) Old El Paso™ 25% 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
Recipe Continues Below


  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.
  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.
  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.

Expert Tips

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


  • 1 Serving Calories 410 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 3 1/2g ,Trans Fat 1/2g);  Cholesterol 45mg;  Sodium 910mg;  Potassium 1070mg;  Total Carbohydrate 56g (Dietary Fiber 13g ,Sugars 8g);  Protein 35g
  • % Daily Value: Vitamin A 20%;  Vitamin C 10%;  Calcium 25%;  Iron 35%
  • Exchanges: 3 Starch;  1 Vegetable;  3 Very Lean Meat;  1 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews