Monday, August 20, 2012

Beef and Bean Enchiladas






  This is a great recipe for enchiladas that are very easy to make. Not much to tweak in this recipe. I ended up using flour tortillas instead of corn. I like how they taste better. Feel free to substitute corn if you like those better.

Beef and Bean Enchiladas
- 1 lb. ground beef
- 1 onion (diced)
- 1/2 tsp. salt
- 1 can of 14 oz. refried beans
- 2 cups of shredded cheese either mexican or Montgomery Jack
- 1 can 28 oz. red enchilada sauce
- tortillas flour or corn

Directions:
 Preheat oven to 350 degrees. In skillet cook ground beef and onion. Drain fat, add salt and beans and heat until bubbling. Add 1 cup of cheese and set aside.


 Put enchilada sauce in the bottom of the 9x13" pan.






 Pour the rest of the enchilada sauce in a skillet and warm lightly. Place tortilla in sauce and warm it until it is softened. Add a spoonful of filling and roll up. Place seam side down in baking dish. Repeat until you use all tortillas.






 Cover with aluminum foil and bake for 20-25 minutes or until bubbly. Remove foil and top with remaining cheese and cook uncovered 5-10 minutes until cheese has melted. Enjoy!


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