This recipe for this spicy main dish came from my collection of Relief Society cookbooks compiled by the women's organization of our church.—Gaylene Anderson, Sandy, Utah
Recommended: 75 Winning Recipes For Your Super Bowl Potluck
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1 jar (16 ounces) salsa
- 1 can (8 ounces) tomato sauce
- 1 to 2 teaspoons ground cumin
- 1/8 teaspoon garlic salt
- 1 can (16 ounces) refried beans
- 12 flour tortillas (8 inches), warmed
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through.
- Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up.
- Place seam side down in a greased 13-in. x 9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.
Originally published as Beef-Topped Bean Enchiladas in Quick Cooking May/June 1999, p15
Reviews for Beef-Topped Bean Enchiladas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 3, 2014
"I liked it as is but my other half wanted it with corn tortillas."
Reviewed Mar. 30, 2011
"This looks good but it is clearly a BURRITO."