Cheesy Beef and Bean Enchiladas
"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."
photo by AZPARZYCH
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (10 1/2 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 1 cup picante sauce or 1 cup salsa
- 2 teaspoons chili powder
- 1 lb ground beef, cooked and drained
- 3⁄4 cup shredded cheese, divided
- 1 (15 ounce) can black beans, rinsed and drained
- 6 (6 inch) flour tortillas
- 1⁄2 cup tomatoes, chopped (optional)
- 1 green onion, sliced (optional)
directions
- Preheat oven to 350 degrees.
- Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
- Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
- 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).
- Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
- Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
- Top with the tomato and onion, if desired.
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Reviews
-
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. -
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 recipe...it is definitely a keeper! *Made for Fall 2009 PAC*
RECIPE SUBMITTED BY
I am a mother to 2 wonderful little boys. I work outside the home and love my job. My new year's resolution (started in Feb.) was to try at least one new recipe a week for my family of 4. DH will eat almost anything that I cook and seldom has a negative comment. We usually decide if a recipe is a "keeper", "keeper with modifications", or "don't ever try again". Fortunately, there are very few in the third category. My philosphy on cooking is that a recipe is only a guideline. Much like life, have fun! Add your own personal touches!
Cooking is a stress reliever for me and I am very humbled by any compliments I may receive. My mother taught me what to do (and what not to do) in the kitchen. She was a SAHM and how she kept our family of 7 on track, is still beyond comprehension. I owe my cooking successes to my mom and am very thankful and excited that I get to still share my cooking stories/recipes with her. Much like my mother, measuring is not really my thing unless I am baking (where it is really important). I hope that you will try the recipes that I have shared and hope they fall into the "keeper" category for you. Keep cooking!
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