Beef And Bean Enchiladas Recipe

Ingredients for Beef And Bean Enchiladas

• Lean Ground Beef
• 1 medium onion, chopped
• Refried Beans
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup taco sauce
• Pitted Ripe Olives
• Corn Tortillas
• Salad Oil
• 2 (10-ounce) cans enchilada sauce
• Cheddar Cheese
• Sour Cream

How to Make Beef And Bean Enchiladas

1. In a large skillet over medium-high heat, brown 1 lb of ground beef. Drain off any excess grease.
2. Add 1 medium chopped onion to the skillet and cook until softened, about 5 minutes.
3. Stir in 1 (15-ounce) can of rinsed and drained kidney beans, 1 teaspoon salt, 1 teaspoon garlic powder, 1 cup of taco sauce, and 1/2 cup of sliced black olives.
4. Bring to a simmer and cook for 5 minutes, or until heated through.
5. In a small skillet, heat 2 tablespoons of vegetable oil over medium heat.
6. Dip each corn tortilla in the hot oil for a few seconds per side, just until softened and pliable. Do not fry until crisp.
7. Remove tortillas with tongs, drain briefly on paper towels, and stack.
8. Pour 1 can of enchilada sauce into a 9x13 inch baking dish.
9. Fill each tortilla with about 1/3 cup of the beef and bean mixture and roll tightly.
10. Place the seam-side down in the prepared baking dish.
11. Pour the remaining can of enchilada sauce evenly over the enchiladas.
12. Top with 2 cups of shredded cheddar cheese.
13. Bake, uncovered, in a preheated 350°F (175°C) oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
14. Garnish with your favorite toppings (sour cream, cilantro, green onions) and serve immediately.