Cheesy Beef and Bean Enchiladas

READY IN: 50mins
Recipe by TXmamacooks

This inexpensive family favorite was adapted from a Chicken and Cheese Enchilada recipe from Campbell's Soup. Easy to assemble, made from ingredients I usually keep on hand and very easy on the budget. Can be made as spicy as you like.

Top Review by AZPARZYCH

These were really good! I must admit, I (USUALLY) really do not like black beans but wanted to give this a try since they are mixed in. They were great, not too overpowering at all. Guess I do like them afterall...Made the recipe exactly as written and would not change a thing! Made for PAC Spring 2010.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
  3. Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
  4. 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).
  5. Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
  6. Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
  7. Top with the tomato and onion, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a