Ingredients for My Famous Enchiladas
- 1 lb Lean Ground Beef
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 medium Onion, chopped
- 3-4 Garlic Cloves, minced
- 1 (16 ounce) can Refried Beans
- 2 (10 ounce) cans Red Enchilada Sauce
- 1 1/2 cups Sharp Cheddar Cheese, shredded (divided)
- 2 cups Spanish Rice, cooked
- 10-12 Flour Tortillas (fajita size)
- Salt and Pepper, to taste
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
- Shredded Lettuce (for garnish)
- Sour Cream (for garnish)
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How to Make My Famous Enchiladas
- Preheat oven to 400°F (200°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the minced garlic and cook for 1 minute more.
- Stir in the refried beans, chopped bell peppers, onion, and one can of enchilada sauce. Mix well.
- Season with salt, pepper, and crushed red pepper flakes to taste.
- Place about 1/2 cup of cooked rice in the center of each tortilla.
- Top with a heaping spoonful of the beef mixture.
- Sprinkle with shredded cheese and roll up tightly.
- Place the enchiladas seam-down in a greased 9x13 inch baking dish or a deep tray.
- Repeat until all ingredients are used or you run out of tortillas. If you have leftover filling, pour it over the top of the enchiladas in the baking dish.
- Pour the remaining can of enchilada sauce evenly over the enchiladas.
- Bake for 10 minutes.
- Add the remaining shredded cheese on top and bake for another 5-7 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let cool slightly before serving. Garnish with shredded lettuce and sour cream.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
41g
Carbs
16g
