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Beef & Bean Enchiladas

 Beef & Bean Enchiladas
These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
10 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.