- 1 pound ground turkey or 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
- 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.
Reviews for Beef & Bean Enchiladas
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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!
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.
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.
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.
I used only 1 16oz. can of refried beans, 2 cans would have been too much. Very good other than that.
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