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Beef-Topped Bean Enchiladas Recipe

Beef-Topped Bean Enchiladas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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)
  • 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


  • 1. In a 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.
  • 2. 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.

Nutritional Facts

2 each: 804 calories, 35g fat (17g saturated fat), 117mg cholesterol, 1778mg sodium, 71g carbohydrate (6g sugars, 8g fiber), 47g protein.

Reviews for Beef-Topped Bean Enchiladas

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Reviewed Apr. 3, 2014

"I liked it as is but my other half wanted it with corn tortillas."

Reviewed Nov. 26, 2012

"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."

Reviewed Apr. 13, 2011

"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."

Reviewed Mar. 30, 2011

"This looks good but it is clearly a BURRITO."

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