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    You are in: Home / Recipes / Cheesy Beef and Bean Enchiladas Recipe
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    Cheesy Beef and Bean Enchiladas

    Cheesy Beef and Bean Enchiladas. Photo by AZPARZYCH

    1/1 Photo of Cheesy Beef and Bean Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    TXmamacooks's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 14, 2010


      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.

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    • on September 08, 2009


      Delicious!! I love recipes that go together quickly with ingredients that I have on hand, and taste great, too. This is one of those recipes. My family loved these flavorful enchiladas. I used 1-1/2 lb. ground beef and got 12 enchiladas, using 1/3 c. filling in each. I did add 1 tsp. ground cumin to the sour cream/ soup mixture, and some sliced green onions to the ground beef/ bean mixture. I used 4-cheese Mexican blend for the cheese and added extra on top of the enchiladas. After baking, I topped them with chopped tomato and sliced green onion. I will be making this recipe frequently, especially when I'm pressed for time. Thank you for sharing this wonderful is definitely a keeper! *Made for Fall 2009 PAC*

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheesy Beef and Bean Enchiladas

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 507.4
    Calories from Fat 228
    Total Fat 25.4 g
    Saturated Fat 10.8 g
    Cholesterol 72.8 mg
    Sodium 1056.8 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 6.7 g
    Sugars 2.4 g
    Protein 27.4 g

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