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
- 1½ 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
- ½ cup green salsa
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- 3 cups Enchilada Sauce
- ½ cup vegetable oil
- 12 corn tortillas
- 2 cups shredded Cheddar cheese
- 1½ 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 3–4 minutes. Drain well if necessary. Stir in refried beans, green salsa, salt, and cayenne pepper.
- Pour 1 cup enchilada sauce in a 13" x 9" 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 ⅓ 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 30–40 minutes or until sauce bubbles around edges and enchiladas are hot.