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These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 enchilada with about 1 tablespoons sauce and 2 teaspoons olives equals 378 calories, 14 g fat (6 g saturated fat), 47 mg cholesterol, 993 mg sodium, 43 g carbohydrate, 6 g fiber, 22 g protein.
Originally published as Beef & Bean Enchiladas in Simple & Delicious May 2010, p27
Chopped Onion SubstituteWhen there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
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Reviewed on Feb. 10, 2013 by Dianaore
The family voted this is a keeper, but I will add more spices as they were kind of bland. I also will bake them as it was frustrating to have to do them one at a time and I think baking them would blend the ingredients more and add the flavor. Plus everyone's is ready at the same time. I too only used 1 can of beans and 1/2 pd beef. That made 6 for us and they were full enough.
Reviewed on Jan. 16, 2013 by jmkasprak
I know, I know, you're supposed to read the entire recipe before beginning. That said, because the recipe said enchiladas I assumed I would be rolling these and baking them. When I got to the step with the raw onions and wrapping them like a burrito, I thought, "these are are the strangest enchiladas." Anyway they were very good once I added some red pepper.
Reviewed on Sep. 28, 2012 by stotes
I used to make a recipe for burritoes that was on the back of a campbells chili beef soup can. They have either since stopped making that soup or they stopped carrying it in my area. This recipe tastes very very close to those same burritoes. The enchillada sauce could probably be left out or halfed. It does make quite a few but they freeze excellent, so you can just take a couple out and pop them into microwave for a quick lunch.
Reviewed on Aug. 02, 2012 by cathiemh
I used only 1 16oz. can of refried beans, 2 cans would have been too much. Very good other than that.
I used only 1 16oz. can of refried beans and found it to be plenty. 2 would have been too much. Otherwise very good!
Reviewed on Aug. 01, 2012 by ferretface
I agree with a couple prior reviews that it needs more seasoning, but I used garlic salt. I've also substituted pinto beans for the refried beans.to jzmndreams--what a negative attitude!
I agree with a couple prior reviews that it needs more seasoning, but I used garlic salt. I've also substituted pinto beans for the refried beans.
to jzmndreams--what a negative attitude!
Reviewed on Mar. 21, 2012 by ch_bronte
First time I made this it was way too bland. The second time I added a packet of taco seasoning, increased the minced onion & chili powder to 1T, 1/3 c taco sauce, & 1/4 t red pepper flakes.
Reviewed on Apr. 30, 2011 by h8tocook
Fabulous and easy!!
Reviewed on Apr. 28, 2011 by nitac
I added more onions to the meat mixture, as well as a few chopped jalapenos. I also put some salsa on top after it was done cooking. Husband and I both loved it! Def a keeper.
Reviewed on Apr. 13, 2011 by SMEE
Call them burritos or enchiladas, they're very good! Made half the recipe (plus 4.5 oz. can chopped green chilis) and baked for twenty minutes as suggested. topped with sour cream and chopped green onions. Wonderful!
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