Bean And Beef Enchiladas Food

EASY BEEF AND BEAN ENCHILADAS

Steps:

• Preheat oven to 375° and spray a 13x9 casserole dish with cooking spray.
• In a large skillet, brown ground beef and add seasonings. Drain grease and return to pan.
• Add refried beans and stir until meat and beans are combined.
• Pour 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
• Pour 1/2 can of enchilada sauce onto a large tray or plate. One at a time, coat both sides of tortillas in sauce.
• Place meat and bean mixture into the center of tortilla and top with cheese. Roll up and place seam side down in the casserole dish.
• Continue dipping tortilla in sauce, filling with meat mixture, and cheese until meat is gone.
• Pour the remaining enchilada sauce on top of the enchiladas and top with the remaining cheese.
• Cover with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.

BEEF & BEAN ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup 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.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

BEEF AND BEAN ENCHILADAS

Steps:

• In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
• Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
• Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
• Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

FIESTA BEEF & BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
• Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

BLACK BEANS AND BEEF ENCHILADAS

Steps:

• 1. Preheat oven to 350 degees: Mix all ingredients together except the enchilada sauce,
• 2. in 9 x 13 baking dish, pour in enchilada sauce to cover the bottom of the baking dish, Place one flour or corn torilla if you want into pan add enough beef mixture down the center of torilla and roll into tube looking roll.
• 3. Keep this up until all mixture is gone. pour remaining sauce over enchiladas. Cover with more cheese if you like add more cheese on top. Another option is green onions and black olives on top. I of course put on sour cream and Guacamole before serving. My husband put jalapenos on his.

BEEF AND BEAN OAMC ENCHILADAS

Steps:

• Cook ground been, onion and jalepeno.
• Drain.
• add refried beans, tomato sauce and cumin.
• simmer for 15 minutes.
• microwave tortillas for 15 seconds to soften.
• pour 1/2 cup enchilada sauce in the bottom of a 9x9 pan.
• add filling to tortillas, roll up, place in pan seam side down and cover with remaining sauce.
• Freeze.
• to use: thaw overnight, sprinkle with cheese and bake at 350 for 30 to 35 minutes.

BEAN-AND-BEEF ENCHILADA CASSEROLE

Steps:

• In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
• Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

GROUND BEEF AND TEXAS BEAN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Combine in large skillet ground beef, onion, garlic, salt and pepper.
• Cook until beef is browned.
• Drain grease.
• Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
• Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
• Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
• Add salt and pepper to taste.
• Add about 1/2 cup sauce to meat mixture.
• Turn off heat.
• Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
• Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
• When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
• Repeat with all tortillas.
• Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
• Cover with aluminum foil and bake 15 minutes.
• Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
• For easiest serving, slice enchiladas in half lengthwise down the pan.
• Serve with rice, sour cream, guacamole, and your favorite corn chips.

CHEESY BEEF AND BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
• Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
• Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
• Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
• Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
• Top with the tomato and onion, if desired.

BEEF 'N' BEAN ENCHILADAS

Steps:

• In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside., Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. , Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly., Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.