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

    Ground Beef and Texas Bean Enchiladas. Photo by Marsha D.

    1/1 Photo of Ground Beef and Texas Bean Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    aneunayme's Note:

    A hearty variation of a traditional favorite! My family loves these. Looks complicated but it's really very simple especially the sauce!

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    Units: US | Metric

    Enchilada Sauce


    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine in large skillet ground beef, onion, garlic, salt and pepper.
    3. 3
      Cook until beef is browned.
    4. 4
      Drain grease.
    5. 5
      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).
    6. 6
      Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
    7. 7
      Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
    8. 8
      Add salt and pepper to taste.
    9. 9
      Add about 1/2 cup sauce to meat mixture.
    10. 10
      Turn off heat.
    11. 11
      Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
    12. 12
      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).
    13. 13
      When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
    14. 14
      Repeat with all tortillas.
    15. 15
      Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
    16. 16
      Cover with aluminum foil and bake 15 minutes.
    17. 17
      Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
    18. 18
      For easiest serving, slice enchiladas in half lengthwise down the pan.
    19. 19
      Serve with rice, sour cream, guacamole, and your favorite corn chips.

    Ratings & Reviews:

    • on July 29, 2014

      Bravo! We all loved this dish alot. Goes into our permanent dinner rotation- thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2013


      This recipe was really good and we will make it again. I forgot to buy the green chillis so we used one chipotle in adobo. I think two would have been better for our tastes. We used a can a black beans. This was a nice variation of enchiladas that we both enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2012


      This was quick to put together and even my onion & tomato hating DD ate a whole one! I pureed the tomatoes, onions & garlic so she wouldn't notice. If you like a smooth meat sauce (which I do anyway, I suggest doing the same). The completed dish was so full of flavor! We topped with sour cream & garnished with fresh cilantro & lime.
      I had enough of the meat filling leftover for a good size bowl of chili. I think my meat was a little bit over a pound. Thanks for sharing!

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

    Read All Reviews (11)


    Nutritional Facts for Ground Beef and Texas Bean Enchiladas

    Serving Size: 1 (189 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 379.9
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 5.6 g
    Cholesterol 37.2 mg
    Sodium 541.3 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 6.3 g
    Sugars 3.6 g
    Protein 18.2 g

    The following items or measurements are not included:

    poblano peppers

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