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
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 shredded cheddar cheese, divided
- 1-1/2 cups shredded Monterey Jack cheese, divided
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided
Reviews
I liked it as is but my other half wanted it with corn tortillas.
This recipe was easy, filling, and delicious. I served it with a Mexican style rice mix and a green salad. I will make this again.
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This was pretty good. I think it might be better if the beef mixture and the beans were combined. I found the beef on top was a bit dry and a bit much.
This looks good but it is clearly a BURRITO.
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