Beef and Bean Enchiladas

Beef and Bean Enchiladas

These are so easy to make and so delicious.  Wonderful corn tortillas filled with beef and beans and cheese!  I use yellow corn  tortillas because they hold up better than the white corn white corn tortillas. You do not want to use the more delicate white ones. If you don't have green chilies, you can substitute the chilies with a cup of your favorite prepared salsa in a jar. 

Beef and Bean Enchiladas

1½ lbs. ground beef

1 onion, chopped

4 cloves garlic, minced

1 can (16 oz.) refried beans

1 (1 1/4 ounce) package taco seasoning mix

1 (4 ounce) can chopped green chilies (I use mild)

¹⁄₂ cup beef broth

1 (14 ounce) can mild enchilada sauce

8 -9 flour tortillas

3 -4 cups shredded cheese

Preheat oven to 350 degrees. 

In large skillet, cook ground beef with onion and garlic, stirring to break up meat. Continue to cook until beef is brown.  Drain well if necessary.  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 and set aside until you prepare your tortillas.  Lightly fry the tortillas to soften:

 

















 
In a large frying pan at medium-high heat, add a tablespoon of oil. When the oil is shimmering and hot (not yet smoking), add a corn tortilla to the pan. Cook it for several seconds, use a spatula to turn it over, and cook it for few seconds more. As the tortillas brown a little, remove them to a plate.

 

  
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 13 x 9-inch baking pan.

 

Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake on 350 degrees for 20-30 minutes or until sauce bubbles around edges and enchiladas are hot. 

 

NOTE:   It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. 


 







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