Beef 'n' Bean Enchiladas Recipe

Beef 'n' Bean Enchiladas RecipePhoto by: Taste of Home Beef 'n' Bean Enchiladas Recipe Rating 5

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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

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Beef 'n' Bean Enchiladas Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
    •
20 10 30

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 1-1/2 cups 2% milk
  • 1 can (10 ounces) enchilada sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 1 can (9 ounces) bean dip
  • 1 can (4 ounces) chopped green chilies
  • 1/8 teaspoon pepper
  • 1 large tomato, seeded and diced
  • 9 white or yellow corn tortillas (6 inches), warmed

Directions

  • 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 11-in. x 7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (2.000-1/4 each) equals 597 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 1,642 mg sodium, 61 g carbohydrate, 7 g fiber, 34 g protein.

Originally published as Beef 'n' Bean Enchiladas in Quick Cooking May/June 2002, p31

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Reviews for Beef 'n' Bean Enchiladas (3)

Beef 'n' Bean Enchiladas Recipe

Beef 'n' Bean Enchiladas

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Reviewed on Nov. 25, 2011 by ashleyOHiO

Fairly quick and easy, really yummy and flavorful. This has become a regular dish of mine.


Reviewed on Sep. 18, 2009 by gretchen74

this was a super easy and very good recipe that i will definitly make again, preparing it in the microwave is a huge time saver, i used the flour tortillas because that is what i had on hand, but it was still excellent!


Reviewed on Mar. 29, 2008 by Christydu

Instead of using plain ground beef, I use our leftover taco meat in this recipe. It adds even more great flavor and is a clever disguise for the leftover taco meat!

 
 
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