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Steak and Queso Enchilada Casserole

STEAK AND QUESO ENCHILADA CASSEROLE – an easy dinner for the holidays and great for gatherings. This cheesy casserole is baked to perfection.
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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 681kcal
Author Sandra

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.

Nutrition

Calories: 681kcal | Carbohydrates: 45g | Protein: 49g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 148mg | Sodium: 2122mg | Potassium: 837mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1188IU | Vitamin C: 3mg | Calcium: 566mg | Iron: 5mg