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Beef & Bean Enchiladas
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Description
This recipe is based on the enchiladas that my mom made for us when we were growing up.
Ingredients
- 1 pound Ground Beef
- 1 whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 1 can Refried Beans (16 Oz)
- 1 teaspoon Salt
- ½ teaspoons Ground Cumin
- ⅓ cups Taco Sauce
- 1 cup Pitted Ripe Olives
- 20 ounces, weight Enchilada Sauce
- 12 whole Corn Tortillas
- 3 cups Shredded Cheese
Preparation
In a large skillet, cook hamburger, onion and garlic until hamburger is browned through; drain.
Stir in beans, salt, cumin, taco sauce and olives. Heat until bubbly.
Heat enchilada sauce in a small saucepan. When hot, remove 1/2 cup of sauce and mix with 1/2 cup of water in a wide shallow bowl.
In a dry frying pan, heat tortillas until limp, turning frequently. Dip in sauce/water mixture to soften further.
Fill with beef-bean mixture and a little cheese; roll and place in a greased 9×13 baking dish. (Original recipe says it makes 12, but I always come out with 14-15…I don’t stuff them super-full.) Pour remaining sauce over enchiladas.
Bake uncovered at 350 for 20 minutes. Top with remaining cheese and bake an additional 5 minutes.
If made a day ahead, cover and refrigerate – bake 45 minutes to 1 hour if cold. (Best if it comes to room temperature first.)
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4 Comments
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whitneykolb on 3.21.2010
These are delicious! We omitted olives, and used salsa in place of taco sauce because we didn’t have any taco sauce on hand, and we layered the corn tortillas in a lasagna-like fashion. Very yum!!
mdpriss on 2.4.2010
These were AWESOME. I didn’t have corn tortillas, only flour. And I only had one can of sauce so I just poured that whole thing over the top.
I will never make another enchilada recipe!
Web-Savvy Mom on 2.2.2010
Very easy recipe to follow and it had a lot of flavor. I added some chopped jalepenos to the enchilada sauce for a little extra heat.
Brandi N on 8.24.2009
Just made these for dinner tonight… Love them! The beef and bean filling is so yummy, I’m surprised I had enough to fill my corn tortillas, since I was eating a spoonful here and a spoonful there… Thank you for sharing this recipe, it will become a “keeper”.