Ingredients for Ground Beef And Texas Bean Enchiladas
- 1 lb ground beef
- Pinto Beans
- Diced Tomatoes
- Poblano Peppers
- White Onions
- 2 cloves garlic, minced
- Mexican Blend Cheese
- Salt And Pepper
- 8 Inch Flour Tortillas
- Hot Water
- Tomato Paste
- Margarine
- Flour
- Red Chili Powder
- Cumin
- Garlic Powder
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How to Make Ground Beef And Texas Bean Enchiladas
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the salt, pepper, diced tomatoes, peppers (or chilies), and pinto beans. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- While the beef mixture simmers, prepare the sauce: In a medium bowl, whisk together the melted butter and enchilada sauce. Season with salt and pepper to taste.
- Stir about 1/2 cup of the enchilada sauce into the beef mixture. Remove from heat.
- To assemble, gently dip each corn tortilla into the enchilada sauce to coat thoroughly.
- Lay the soaked tortilla in a greased 9x13 inch baking pan. Add one serving spoon of the meat mixture lengthwise along one end of the tortilla, then roll it up tightly.
- Place the rolled enchilada seam-down in the baking pan to prevent spillage. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Cover the baking pan with aluminum foil and bake for 15 minutes.
- Remove the foil, sprinkle generously with shredded cheddar cheese, and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- For easy serving, slice the enchiladas in half lengthwise before serving.
- Serve immediately with rice, sour cream, guacamole, and your favorite corn chips.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
28g
Carbs
14g
