Steak Queso Enchilada Casserole – This cheesy casserole is baked to perfection, making a simple dinner for a busy night.
Steak… check. Queso… check. Cheese… check. Insanely delicious, mouthwatering casserole… check. I am seriously drooling over here thinking about this easy recipe for Steak and Queso Enchilada Casserole.
And who doesn’t love easy comfort food recipes that will please everyone? My family could live on queso. They could devise multiple reasons why we “need” to have queso every day.
Typically, we save queso for parties, game day grub or as a topper on our chili nights. This cheesy casserole takes the cake on unique uses for queso, and friends.
For a smothered burrito, I prefer to make my homemade queso, but with white American cheese, I love queso blanco for smothered burritos.
However, I love my easy beef queso on game day or for a holiday party.
So when I decided to throw together a quick casserole for dinner, I decided to make a twist on enchiladas colliding with smothered burritos.
Throughout the year our family is busy with parties, rehearsals, and sporting events, and it’s so lovely to find delicious meals that are easy to prepare. And this Steak and Queso Enchilada Casserole will not only become a family favorite but will also become a part of your monthly menu – guaranteed.
Ingredients
- 2 New York Strip Steaks
- Yellow onion, diced
- Canned pinto beans
- Red enchilada sauce
- Queso (store bought or homemade)
- Shredded cheddar cheese
- 10-12 small flour tortillas
How do you make enchilada casserole?
Cut steak into 1-inch cubes. Cook steak on the stovetop, adding 1-2 tablespoons of olive oil in a large skillet.
Heat over medium-high heat. Add steak cubes and cook 3-4 minutes, constantly stirring, and add onions. And cook until the steak is how you would like it.
Once done cooking, turn off the heat. Add one tablespoon of taco seasoning and 1-2 tablespoons of water. Stir until combined; remove from heat.
Rinse and drain pinto beans. Add pinto beans and 1/2 cup queso to the skillet with the steak and stir to combine.
Preheat the oven to 350 degrees.
Coat a 2-quart baking dish with cooking spray; spread 1/2 cup of the enchilada sauce over the bottom.
Layer the tortillas on the bottom of the dish; it is okay if they overlap.
Add 1/2 of the steak and bean mixture and 3/4 cup of cheese to the meat.
Pour 1/2 cup to 3/4 cup (depending on how saucy you like it) over the cheese.
Repeat layers with tortillas, steak, cheese, and sauce.
Top the final layer of tortillas. Top with 1/2 cup enchilada sauce, then spread the rest of the queso. Cover with foil and bake in preheated oven for 30-40 minutes.
Remove foil, sprinkle with cheese, and cook for another 5-10 minutes.
Top casserole with chopped cilantro and tomatoes, slice, and serve immediately.
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Steak and Queso Enchilada Casserole
Ingredients
- 2 New York Strip Steaks
- 1/2 yellow onion diced
- 14.5 ounces pinto beans
- 2 1/4 cups red enchilada sauce
- 2 cups queso
- 2 1/2 cups finely shredded cheddar cheese
- 10-12 small flour tortillas
Instructions
- Cut steak into 1-inch cubes.Cook steak on the stove top; adding 1-2 tablespoons of olive oil in a large skillet. Heat over medium-high heat. Add steak cubes and cook 3-4 minutes, constantly stirring, add onions. And cook until steak is how you would like it – I cook it is light pink in the center or 140-150 degrees.Once done cooking turn off the heat. Add 1 tablespoon of taco seasoning and 1-2 tablespoons of water. Stir until combined, remove from heat.
- Rinse and drain pinto beans.Add pint beans and 1/2 cup Queso to skillet with the steak and stir to combine.
- Preheat the oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
- In a 2-quart baking dish spread 1/2 cup of the enchilada sauce over the bottom of the baking dish.
- Layer the tortillas on the bottom of the dish, it is okay if they overlap.If you want cut your tortillas into squares to fit the pan perfectly, I do this.
- Add 1/2 of the steak and bean mixture, then add 3/4 cup of cheese on top of the meat. Pour 1/2 cup to 3/4 cup (depending how saucy you like it) over the cheese.
- Repeat layers with tortillas, steak, cheese and sauce.
- Top the second layer with the final layer of tortillas. Top with 1/2 cup enchilada sauce and then spread the rest of the queso on top.
- Cover with foil and bake in preheated oven for 30-40 minutes.Remove foil, sprinkle with cheese and cook for another 5-10 minutes.
- Top casserole with chopped cilantro and tomatoes, slice and serve immediately.
