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!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Marsha D. photo by Marsha D.
Ready In:




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

Questions & Replies

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  1. 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.<br/>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!
  2. great enchiladas!! the enchilada sauce was SO GOOD!! hearty and full of flavour. Will definitely make again!!
  3. Everyone really liked this one! Kids and husband. Will make it again!
  4. A very fulfilling meal in itself. Delicious and fairly easy to make. The enchilada sauce gave a nice flavor. I used black beans that I cooked myself using a strip of bacon while the beans were cooking. I also used diced green chilies which gave enough heat for us. I served Recipe #36011 with this recipe. Thanks for sharing the recipe!
  5. Review for enchiladas ONLY, not the sauce: I have used this method of enchiladas for some time, but I use Texas Red Enchilada Sauce #42094. I made these again this week, specifically using the Ranch-Style beans & your ingredient amounts for the enchiladas portion, and it really turned out well. DH & a guest gobbled them up. Good tip on slicing the enchiladas in half too. And, these reheat well. Thanks :)


  1. I made these but substituted Mexican rice for the beans. Other than that followed the recipe. Loved everything about these tasty babies! Thanks for sharing!



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