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This easy beef and bean enchilada recipe comes together quickly and is on the table in minutes, making these enchiladas perfect for a weeknight supper!
If there is one thing that I rely on, it is simple weeknight suppers! With busy daily schedules and other family activities, I love having an arsenal of simple, scrumptious recipes to feed my family. These Beef and Bean Enchiladas are definitely one of those recipes my family enjoys!
I can always trust my family to devour enchiladas when I make them – from our favorite chicken enchiladas that let the slow cooker do all the hard work to beef enchiladas that I can even make ahead of time and then just heat through and melt the cheese when we’re ready for supper.
Why You’ll Love This Recipe
These enchiladas are not only delicious but also incredibly easy to make. They are perfect for those hectic nights when you need to get dinner on the table quickly. Plus, they are packed with flavor, combining savory beef, creamy beans, and melted cheese, all wrapped in tender corn tortillas.
Kitchen Equipment You’ll Need
- Large skillet
- 9×13-inch baking dish
- Microwave
- Saucepan
Ingredients
- 1 1/2 pounds ground beef
- 1 tablespoon dried and chopped onion flakes (or small diced onions)
- 1 can of fried beans (16oz)
- 1 packet of taco seasoning
- 3 cans of enchilada sauce
- 12 corn tortillas (6 inches)
- 3 cups grated cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, brown the ground beef. Drain the fat and return the meat to the pan. Stir in the onion flakes, fried beans, and taco seasoning. Cook over low heat until the meat is heated through. Set aside.
- Heat the enchilada sauce in a saucepan over medium heat. Pour one cup of sauce into the bottom of the 9×13-inch baking dish.
- Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, until they are tender. Brush each tortilla with enchilada sauce on both sides. Place about 1/3 cup of the meat mixture in the center of each tortilla, top with a tablespoon of cheese, roll up the tortilla, and place seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the tortillas and top with the remaining cheese.
- Bake for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.
Tips for Success
- Make sure to heat the tortillas before filling them to prevent cracking.
- Use a good quality enchilada sauce for the best flavor.
- Feel free to adjust the seasoning to suit your taste.
Additional Tips and Variations
- Try adding some diced jalapeños or green chilies for a spicy kick.
- Substitute the cheddar cheese with Monterey Jack or a Mexican blend for a different flavor.
- For a vegetarian version, replace beef with sautéed mushrooms and bell peppers.
Nutritional Highlights (Per Serving)
Calories: 450, Protein: 24g, Carbohydrates: 35g, Fat: 20g
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and refrigerate them before baking. When ready to serve, bake them as directed, adding a few extra minutes if needed.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas, cover them tightly, and freeze them for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Conclusion
These Beef and Bean Enchiladas are a delightful and easy meal that your whole family will love. I invite you to give this recipe a try and see how quickly it becomes a staple in your home. Don’t forget to share your experience and any personal twists you add to the recipe!
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