beef-bean enchiladas
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.
prep time
15 Min
cook time
15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/2 pounds ground beef, extra lean
- 1 medium onion, chopped
- 1 pound refried beans
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/3 cup taco sauce
- 1 cup olives, quartered
- 20 ounces enchilada sauce
- - vegetable oil
- 12 - corn tortillas
- 3 cups cheddar cheese, shredded (i use a mexi-blend)
- - sour cream
- - green chili salsa
How To Make beef-bean enchiladas
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Step 1In 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.
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Step 2Heat 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.
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Step 3Bake, 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).
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Step 4Garnish with olive slices. Spoon sour cream and chile sauce over each serving to taste.
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