1/1 Photo of Ground Beef and Texas Bean Enchiladas
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
- 1 lb ground beef
- 1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans or 1 (15 ounce) can texas ranch style beans
- 1 (14 ounce) can diced tomatoes, drained
- 1/2 cup finely diced fresh poblano peppers or 1 (4 ounce) can diced green chilies
- 1/2 cup finely diced white onions or 1/2 cup yellow onion
- 2 cloves crushed garlic
- 1 cup shredded Mexican blend cheese or 1 cup monterey jack cheese
- salt and pepper
- 12 -15 8-inch flour tortillas or 12 -15 8-inch whole wheat flour tortillas or 12 -15 8-inch corn tortillas
- 1Preheat oven to 350°F.
- 2Combine in large skillet ground beef, onion, garlic, salt and pepper.
- 3Cook until beef is browned.
- 4Drain grease.
- 5Return 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).
- 6Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
- 7Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
- 8Add salt and pepper to taste.
- 9Add about 1/2 cup sauce to meat mixture.
- 10Turn off heat.
- 11Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
- 12Lay 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).
- 13When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
- 14Repeat with all tortillas.
- 15Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
- 16Cover with aluminum foil and bake 15 minutes.
- 17Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
- 18For easiest serving, slice enchiladas in half lengthwise down the pan.
- 19Serve with rice, sour cream, guacamole, and your favorite corn chips.
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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: