BEEF & BEAN ENCHILADAS
These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.
BEEF AND BEAN OAMC ENCHILADAS
Make and share this Beef and Bean OAMC Enchiladas recipe from Food.com.
Provided by Emren
Categories Beans
Time 55m
Yield 8 enchiladas, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground been, onion and jalepeno.
- Drain.
- add refried beans, tomato sauce and cumin.
- simmer for 15 minutes.
- microwave tortillas for 15 seconds to soften.
- pour 1/2 cup enchilada sauce in the bottom of a 9x9 pan.
- add filling to tortillas, roll up, place in pan seam side down and cover with remaining sauce.
- Freeze.
- to use: thaw overnight, sprinkle with cheese and bake at 350 for 30 to 35 minutes.
Nutrition Facts : Calories 732.4, Fat 32.6, SaturatedFat 14.2, Cholesterol 106.8, Sodium 2671.5, Carbohydrate 66.4, Fiber 11.5, Sugar 15, Protein 42.8
GROUND BEEF AND TEXAS BEAN ENCHILADAS
A hearty variation of a traditional favorite! My family loves these. Looks complicated but it's really very simple especially the sauce!
Provided by aneunayme
Categories One Dish Meal
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Combine in large skillet ground beef, onion, garlic, salt and pepper.
- Cook until beef is browned.
- Drain grease.
- Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
- Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
- Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
- Add salt and pepper to taste.
- Add about 1/2 cup sauce to meat mixture.
- Turn off heat.
- Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
- Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
- When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
- Repeat with all tortillas.
- Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
- Cover with aluminum foil and bake 15 minutes.
- Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
- For easiest serving, slice enchiladas in half lengthwise down the pan.
- Serve with rice, sour cream, guacamole, and your favorite corn chips.
BEEF AND BEAN ENCHILADAS
This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!
Provided by knobbyknee
Categories Beans
Time 35m
Yield 8-9 enchiladas, 5-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion.
- Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
- Cook on medium heat until thick.
- Stir occasionally for 10-15 minutes. Remove from heat.
- Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
- Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake on 350°F for 15-20 minutes.
Nutrition Facts : Calories 698.8, Fat 35.1, SaturatedFat 17, Cholesterol 105.1, Sodium 2207, Carbohydrate 53.9, Fiber 8, Sugar 8.3, Protein 41.3
BEEF AND BEAN ENCHILADAS
Make and share this Beef and Bean Enchiladas recipe from Food.com.
Provided by cookiedog
Categories Beans
Time 1h20m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
- Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
- Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
- Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.
Nutrition Facts : Calories 674, Fat 36.2, SaturatedFat 17.4, Cholesterol 139.1, Sodium 1976.6, Carbohydrate 42.8, Fiber 8.8, Sugar 3.5, Protein 44.5
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
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.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 30m
Number Of Ingredients 13
Steps:
- 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.
BEEF 'N' BEAN ENCHILADAS
After cooking ground beef in the microwave, I combine it with cans of bean dip and green chilies to fill flour tortillas. Cheddar cheese and black olives jazz up the prepared enchilada sauce that tops this swift Mexican specialty. -Linda Lundmark, Martinton, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside., Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. , Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly., Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.
Nutrition Facts : Calories 597 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 1642mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 34g protein.
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- In a small pan, heat oil to hot. With a pair of tongs, heat tortilla shell in oil one at a time for no more than five seconds per side. Drain on paper towels. You are only heating the shell to soften it up and make it pliable. If you cook it longer, it will crisp up and you won’t be able to roll it.
- Lay out the four shells and divide the refried beans, black beans and beef between each. Divide the ½ cup of Jack cheese between the four shells. Roll each tight ending seam side down.
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