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


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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
corn tortillas
3 c
cheddar cheese, shredded (i use a mexi-blend)
sour cream
green chili salsa

How to Make Beef-Bean Enchiladas


  • 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.
  • 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.
  • 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).
  • 4Garnish 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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