Best 5 Beef And Bean Enchiladas Recipes

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.

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.

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.

FIESTA BEEF AND BLACK BEAN ENCHILADAS

Steps:

• 1. Heat oven to 350 2. Brown meat in large skillet; drain. Stir in half of the Velveeta and 1/2 c. salsa; cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. 3. Spoon 1/4 c. meat mixture down center of each tortilla; roll up. Place seam-side down in a 9x13 baking dish sprayed with cooking spray. 4. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa, bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the beef and onions. Stir in beans, salt, garlic, taco sauce and olives. Heat until bubbly. Place half in un-greased shallow 3qt baking dish. Heat oil in small frying pan. Cook tortillas until soft. Drain quickly on towels. Place 1/3 cup filling on each tortilla and roll. place seam side down in mixture in pan. Pour remaining sauce evenly on tortillas, cover with cheese. Bake uncovered in 350 oven for about 15 minutes. Serve topped with sour cream, peppers and black olives or salsa to taste.