Beef-Bean Enchiladas

Vicki Butts (lazyme)


This is my grandson's favorite enchilada recipe. From Sunset Favorite Recipes. I don't fry the tortillas anymore - I nuke them in the microwave for about 10 seconds.


★★★★★ 1 vote

15 Min
15 Min


  • 1 1/2 lb
    ground beef, extra lean
  • 1 medium
    onion, chopped
  • 1 lb
    refried beans
  • 1 tsp
  • 1/8 tsp
    garlic powder
  • 1/3 c
    taco sauce
  • 1 c
    olives, quartered
  • 20 oz
    enchilada sauce
  • ·
    vegetable oil
  • 12
    corn tortillas
  • 3 c
    cheddar cheese, shredded (i use a mexi-blend)
  • ·
    sour cream
  • ·
    green chili salsa

How to Make Beef-Bean Enchiladas


  1. In a frying pan saute ground beef and onions until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly.
  2. Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish. Pour oil to a depth of about 1/4-inch in a small frying pan; heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling. Place, seam sides down, in sauce in baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
  3. Bake, uncovered, in a 350ºF oven for about 15 minutes or until thoroughly heated. (Or cover and refrigerate for up to 1 day); if taken directly from refrigerator, increase baking time to 45 minutes).
  4. Garnish with olive slices. Spoon sour cream and chile sauce over each serving to taste.

Printable Recipe Card

About Beef-Bean Enchiladas

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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