Print Options

Back to Beef-Topped Bean Enchiladas >

Include these items:

Select reviews >

Taste of Home Logo

Beef-Topped Bean Enchiladas

 Beef-Topped Bean Enchiladas
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
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Beef-Topped Bean Enchiladas (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 serving (2 each) equals 804 calories, 35 g fat (17 g saturated fat), 117 mg cholesterol, 1,778 mg sodium, 71 g carbohydrate, 8 g fiber, 47 g protein.