Ghost Bean and Beef Casserole

Some people are into casseroles; some aren’t.

But, there’s no denying that they’re one of the cheapest meal options out there. This one is especially cost-effective – a little goes a long way and it’s all the Mexican-y cheesy goodness you could expect in a bean and beef mash-up

The secret is the Pure Ghost hot sauce, of course. It adds something that just about every other casserole in the world is missing. The heat transforms this from an ordinary dish into one that you’ll be pleased to eat every time you need to save a couple of bucks (which is every January, isn’t it?).

We know there are a couple of steps in this casserole, but don’t run away from it; there’s enough food here to last for a while – and you won’t mind having it for dinner a couple of nights in a row (or taking it to work to make your coworkers jealous as all hell.

Luckily, they probably don’t have the heat tolerance you do!



½ pound Ground Beef
1 small Onion, chopped
1 teaspoon Mad Dog Pure Ghost Hot Sauce
1 teaspoon ground cumin
¼ teaspoon Salt
1 can Pinto beans, drained and rinsed
1 can Black beans, drained and rinsed
1 container (16 oz.) Sour cream
12 small Tortillas
1 can (10 oz.) Enchilada sauce
1 cup Cheddar cheese, shredded



Preheat your oven to 375ºF.

Cook the ground beef and onion in a large skillet over medium-high heat until the meat is browned. Drain the excess fat and add the Mad Dog Pure Ghost Hot Sauce, cumin, and salt. Cook, stirring until the onion is soft. Add the beans and stir to combine. Remove from the heat.

Place 4 tortillas along the bottom of a casserole dish. Spread it with a third of the Mad Dog meat mixture, then a third of the sour cream, and a third of the enchilada sauce. Repeat these layers until used.

Cover the casserole dish with foil and cook for 25 minutes, covered. Then, remove the foil, add the cheese and bake, uncovered, for 10 minutes, until the cheese is golden and melty.

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