Beef Bean Enchiladas Recipes

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through. , Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up. , Place seam side down in a greased 13x9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350° for 20 minutes or until heated through.

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.

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.

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.

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

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.

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

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.