Print Options

 
 
 Print
Beef & Bean Enchiladas Recipe

Beef & Bean Enchiladas Recipe

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings

Ingredients

  • 1 pound ground beef
  • 2 cans (16 ounces each) refried beans
  • 1-1/2 teaspoons dried minced onion
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • 1/4 cup chopped onion
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 can (10 ounces) enchilada sauce, warmed
  • 1 can (2-1/2 ounces) sliced ripe olives, drained

Directions

  • 1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.
  • 2. Place about 1/3 cupful 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. Yield: 10 enchiladas.

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.