Beef and Bean Enchiladas
Hearty enchiladas from the Sunset Casserole Cookbook. They are very filling and a crowd pleaser.
READY IN: 1hr 20mins
SERVES: 6
YIELD: 12 enchiladas
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs lean ground beef
- 1
- 16ounces refried beans
- 1teaspoon salt
- 1⁄8teaspoon garlic powder
- 1⁄3cup taco sauce (bottled or canned)
- 1cup quartered pitted ripe olives
- 12
- salad oil or shortening
- 2(10 ounce) cans enchilada sauce
- 3cups shredded cheddar cheese
Garnishes
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DIRECTIONS
- In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
- Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
- Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
- Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.
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