Ingredients for Bean And Beef Enchiladas
- 1 lb Lean Ground Beef
- 1 medium Onion, chopped
- 1 (15 ounce) can Refried Beans
- contained within 1 (10 ounce) can diced tomatoes with Green Chilies
- 1 teaspoon ground Cumin
- 2 teaspoons Chili Powder
- 10 (6 inch) Tortillas
- 2 (10 ounce) cans Enchilada Sauce
- 1/4 teaspoon Garlic powder
- 1 1/2 cups shredded Cheddar Cheese
- Non-stick cooking spray, as needed
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How to Make Bean And Beef Enchiladas
- Preheat oven to 375°F (190°C).
- Spray a large skillet with non-stick cooking spray. Add the chopped onion and ground beef. Cook, breaking up the beef with a spoon, until the beef is browned and cooked through.
- Stir in the refried beans, diced tomatoes and green chilies, chili powder, cumin, and 1/4 teaspoon garlic powder. Mix well and cook for another 2-3 minutes.
- Spray a 9x13 inch baking pan with non-stick cooking spray.
- Pour 1/2 can of enchilada sauce into the bottom of the pan.
- Choose your method: Layered or Rolled (see steps below)
- **Layered Method:** Cut the tortillas into strips. Layer 1/3 of the tortilla strips, 1/2 of the beef and bean mixture, another 1/3 of the tortillas, 1 can of enchilada sauce, the remaining bean mixture, the remaining tortillas, and top with the remaining enchilada sauce.
- **Rolled Method:** Spoon a generous amount of the beef and bean mixture into the center of each tortilla. Roll tightly to enclose the filling. Place seam-side down in the prepared baking pan.
- For both methods: Top with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
24g
Carbs
17g
