Thursday, May 19, 2011

Beef & Bean Enchiladas

I have been wanting enchiladas.... I love them, beef, chicken, carne asada, ground beef doesn't matter.... also been wanting to get more fiber into me and my added some beans to this easy recipe.  You can use ground chicken or turkey instead of the beef as well.  Use what you like... also you can vary the heat levels in this dish with the enchilada sauce, I use mild (cause I am feeding children) but you can use medium or hot depending on what you like... Enjoy
I serve this with Instant rice cooked in chicken stock/broth with seasonings (seasoned salt, parsley flakes, pepper, and spike) with a couple tablespoons of butter.  Cook according to package directions.

Beef & Beef Enchiladas

1 package tortilla (I use the tortilla size, which are larger)
1 lb. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 can chili beans
shredded  Co-Jack cheese ( I use a large package, save a little about 1/2 cup for the top of the casserole)
2 cans enchilada sauce
1 can tomato sauce (8 oz)
1/4 cup chicken stock/broth
2 T. brown sugar
Slices of cheese (co-jack or american, mozzerella use what you like)
Seasonings of your choice ( I used cumin, paprika, dash of cinnamon)

Toppings of your choice:  I served these with sour cream and sliced black olives.

Heat oven to 350.  In saucepan heat up just until warmed thru, enchilada sauce, tomato sauce, brown sugar and seasonings.  Spray baking dish and place a couple of ladles full of sauce on bottom of dish coating bottom of dish.

In large skillet place meat, onions, garlic and cook until meat is no longer pink and onions are tender.  Add in 3 ladles of sauce mixture and chili beans.  Heat through.

On a place place a tortilla spoon a couple of large spoonful of meat mixture and a small handful of cheese about 1/3 cup for each enchilada, roll up and place seam side down in the prepared baking dish. Continue until all of the tortillas are used (this made 8 enchiladas ). 

Spoon remaining sauce over top of enchiladas and place cheese slices over the top.  Bake at 350 for 30 40 minutes or until bubbly and hot.  I also saved a little of the co-jack cheese to use on the top, and added it  a few minutes before they were done ( This is totally optional).  Enjoy


  1. I never turn away Mexican food...sounds delicious!!

  2. I'm with Angie - I'm for Mexican all the way. Wish I could have a bite of these now.