Beef-Bean Enchiladas Recipe
Beef-Bean Enchiladas is an amazingly delicious recipe which you will enjoy with your family and friends. If you loved it, do share it with your friends also!
Ingredients
| Ground beef | 1 1/2 Pound, crumbled | |
| 1 medium-sized onion, chopped | ||
| Refried beans | 1 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 1/3 cup canned or bottled taco sauce | ||
| Ripe olives | 1 Cup (16 tbs), quartered | |
| Sauce | 2 Can (10oz) | |
| Corn tortillas | 12 (Salad oil) | |
| Shredded Cheddar cheese | 3 Cup (16 tbs) (Salad oil) | |
| Sliced pitted ripe olives for garnish | ||
| Sour cream Canned or bottled green chile salsa | ||
Directions
In a frying pan saute ground beef and onions until meat is browned and onions are soft.
Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish.
Pour oil to a depth of about 1/4 inch in a small frying pan; heat.
Dip tortillas, one at a time, in hot oil to soften; drain quickly.
Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
Place, seam sides down, in sauce in baking dish.
Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
Bake, uncovered, in a 350° oven for about 15 minutes or until thoroughly heated.
(Or cover and refrigerate for up to 1 day; if taken directly from refrigerator, increase baking time to 45 minutes.) Garnish with olive slices.
Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish.
Pour oil to a depth of about 1/4 inch in a small frying pan; heat.
Dip tortillas, one at a time, in hot oil to soften; drain quickly.
Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling.
Place, seam sides down, in sauce in baking dish.
Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
Bake, uncovered, in a 350° oven for about 15 minutes or until thoroughly heated.
(Or cover and refrigerate for up to 1 day; if taken directly from refrigerator, increase baking time to 45 minutes.) Garnish with olive slices.
Chef
