Beef 'n' Bean Enchiladas Recipe
Beef 'n' Bean Enchiladas Recipe photo by Taste of Home

Beef 'n' Bean Enchiladas Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
  4. 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.
Originally published as Beef 'n' Bean Enchiladas in Quick Cooking May/June 2002, p31

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.

Reviews for Beef 'n' Bean Enchiladas

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 15, 2014

I did not cook this dish in the microwave., and made a few other changes . I used ground turkey instead of ground beef , and cut the sodium down. All in all it was still really good and my kids loved it! it will be a regular dish.

MY REVIEW
Reviewed Dec. 31, 2013

Have made this many times for my family! One of our favorites!!

MY REVIEW
Reviewed Dec. 1, 2013

This was so good!! Instead of microwaving the dish at the end I put it in the oven at 375 for 15 minutes. Delicious!

MY REVIEW
Reviewed Jan. 17, 2013

I was all set to give this recipe a go- UNTIL I read the nutritional facts, and was astounded at the level of sodium! I would never eat this as is, or ever feed to a child. So many changes could be made to make this healthier, and not a heart attack waiting to happen!

MY REVIEW
Reviewed Nov. 25, 2011

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

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