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Beef and Bean Enchiladas
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Beef and Bean Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • 9 x 13 baking dish

Ingredients

Enchiladas:

  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 Anaheim chili diced
  • 1 jalapeno diced
  • 1 lb of ground beef
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ¼ tsp crushed red pepper

Other ingredients:

  • Corn tortillas
  • 1 (15-oz) can of chili beans or pinto beans (drained), or black beans (drained)
  • 1 - 2 jars of enchilada sauce depending on how saucy you like your enchiladas
  • Cheddar cheese shredded
  • Sour cream
  • Green onions diced
  • Hot Sauce

Instructions

  • Preheat the oven to 350 degrees.
  • Heat olive oil in a large skillet over medium heat. Once hot, add the diced onion, chili, and jalapeno. Sauté for 3-4 minutes; add the ground beef and all the seasonings. Cook until the meat is done, breaking it up into crumbles, about 5-7 minutes.
  • Wrap the tortillas in a few damp paper towels and microwave for 60-90 seconds, or until soft and pliable.
  • Coat a large baking dish with cooking spray, then pour some enchilada sauce evenly over the bottom of the pan.
  • Place a spoonful of undrained beans (the sauce is tasty) on the tortilla, followed by a large spoonful of the beef mixture.
  • Roll and place seam side down on the baking sheet. Continue until the baking dish is full. Pour the remaining enchilada sauce over each enchilada, then top with shredded cheddar cheese.
  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and continue to bake for 5 additional minutes.
  • Remove from oven and let cool for 2-3 minutes before serving.
  • Top the enchiladas with sour cream and green onions. Enjoy.