Steak and Queso Enchilada Casserole – an easy dinner for the holidays and great for gatherings. This cheesy casserole is baked to perfection.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 681kcal
Author Sandra
Ingredients
2New York Strip Steaks
1/2yellow oniondiced
14.5ouncespinto beans
2 1/4 cupsred enchilada sauce
2cupsqueso
2 1/2 cupsfinely shredded cheddar cheese
10-12small 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.