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Beef & Bean Enchiladas

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 enchiladas

Ingredients

  • 1 pound ground beef
  • 2 cans (16 ounces each) refried beans
  • 1-1/2 teaspoons dried minced onion
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • 1/4 cup chopped onion
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1 can (10 ounces) enchilada sauce, warmed
  • 1 can (2-1/2 ounces) sliced ripe olives, drained

Directions

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through.
  • Place about 1/3 cupful down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.
Nutrition Facts
1 each: 378 calories, 14g fat (6g saturated fat), 47mg cholesterol, 993mg sodium, 43g carbohydrate (1g sugars, 6g fiber), 22g protein.

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