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Beef & Bean Enchiladas Recipe
Beef & Bean Enchiladas Recipe photo by Taste of Home
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Beef & Bean Enchiladas Recipe

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4.5 18 21
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These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

1 each: 378 calories, 14g fat (6g saturated fat), 47mg cholesterol, 993mg sodium, 43g carbohydrate (1g sugars, 6g fiber), 22g protein.

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.
Originally published as Beef & Bean Enchiladas in Simple & Delicious May 2010, p27


Reviews for Beef & Bean Enchiladas

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
valdater User ID: 5632060 241165
Reviewed Jan. 6, 2016

"This is not an enchilada, it's a beef and bean burrito smothered in red chile."

MY REVIEW
LadyCougar47 User ID: 3044631 225905
Reviewed May. 5, 2015

"Try using Stew Meat instead of Ground Beef just cook well and chop up alittle and add to the beans -For a ready great twist....."

MY REVIEW
Toonietoad User ID: 7119167 151206
Reviewed Aug. 19, 2014

"Fantastic!!! I cheated and used low sodium taco mix to be sure of taste as some chili powder has strong taste I'm not crazy about and was afraid to mess up the meat.

I like Mexican seasoned pinto or charro beans and my adult daughter likes refried. I like mild sauce and she likes medium. So I decided at grocery store to make us both happy. Cooked 1 pound ground beef and divided it in half in two containers and put our beans in our own containers and mixed them up. I got a total of 17 enchiladas so whole can of sauce per batch was okay. I also used double the cheese (oops) as we were making them which might be why we had more enchiladas. To heat them and melt the cheese I put in 350 oven for 20 minutes. You can make a kids batch and hotter batch for the adults this way.
Thanks so much for the recipe. A dollop of sour cream is really good! We chopped up whole onion so we sprinkled over cheese we put on top of enchilada sauce. I didn't mean to change recipe but my bad memory lost track of measurements as we were making them as recipe was on tiny cell phone screen ha ha. We will have some tomorrow as well and freeze the rest.
My daughter said they were like Taco Bell enchiritos only better!"

MY REVIEW
Dianaore User ID: 1737743 165296
Reviewed Feb. 10, 2013

"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."

MY REVIEW
jmkasprak User ID: 2880256 68381
Reviewed Jan. 16, 2013

"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."

MY REVIEW
stotes User ID: 5703701 127150
Reviewed Sep. 28, 2012

"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."

MY REVIEW
cathiemh User ID: 3074456 127142
Reviewed Aug. 2, 2012

"I used only 1 16oz. can of refried beans, 2 cans would have been too much. Very good other than that."

MY REVIEW
cathiemh User ID: 3074456 105168
Reviewed Aug. 2, 2012

"I used only 1 16oz. can of refried beans and found it to be plenty. 2 would have been too much. Otherwise very good!"

MY REVIEW
ferretface User ID: 41680 153088
Reviewed Aug. 1, 2012

"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!"

MY REVIEW
ch_bronte User ID: 3194939 105167
Reviewed Mar. 21, 2012

"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."

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