Beef & Bean Enchiladas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
Ingredients
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1 pound ground beef
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2 cans (16 ounces each) refried beans
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1-1/2 teaspoons dried minced onion
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1 to 2 teaspoons chili powder
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1/2 teaspoon salt
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10 flour tortillas (8 inches), warmed
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1/4 cup chopped onion
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1-1/2 cups shredded cheddar cheese, divided
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1 can (10 ounces) enchilada sauce, warmed
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1 can (2-1/2 ounces) sliced ripe olives, drained
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.
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2.
Place about 1/3 cup 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.
Nutrition Facts
1 enchilada: 378 calories, 14g fat (6g saturated fat), 47mg cholesterol, 993mg sodium, 43g carbohydrate (1g sugars, 6g fiber), 22g protein.
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