Beef and Bean Enchiladas
Refried beans add smoothness and richness to the filling in these delectable enchiladas. Serve with a large green salad and some melon balls, and an ice cream sundae buffet for dessert.
Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 1 1⁄2 lbs. ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1 green bell pepper, chopped
- 1 can (16 oz.) refried beans
- 1⁄2 cup green salsa
- 1⁄2 tsp. salt
- 1⁄8 tsp. cayenne pepper
- 3 cups Enchilada Sauce
- 1⁄2 cup vegetable oil
- 12 corn tortillas
- 2 cups shredded Cheddar cheese
- 1 1⁄2 cups crumbled queso blanco
- Preheat oven to 350°F. In large skillet, cook ground beef with onion and garlic, stirring to break up meat, until beef is brown. Add jalapeño and green peppers and cook, stirring, for another 3 to 4 minutes. Drain well if necessary. Stir in refried beans, green salsa, salt, and cayenne pepper.
- Pour 1 cup enchilada sauce in a 13-by-9-inch baking dish. In heavy skillet, heat vegetable oil until hot. Dip corn tortillas, one at a time, into the oil, then dip into remaining enchilada sauce. Place on work surface and top with about 1⁄3 cup beef mixture and 1 tablespoon Cheddar cheese; roll up and place in baking dish.
- Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheeses. Bake at 350°F for 30 to 40 minutes or until sauce bubbles around edges and enchiladas are hot.