Beef and Bean Enchiladas

I had some lean ground beef to use up in my refrigerator and since I am always craving Mexican food I decided to make beef enchiladas. This was the first time using Trader Joe's enchilada sauce, and while I LOVE Trader Joe's, my husband and I felt this sauce had too strong of a chili powder flavor. It wasn't bad but I don't know if I will use it again. Topping the enchiladas with sour cream really helped mellow out the strong flavor of the sauce. I used chili beans in this recipe because it's what I had on hand and also because I love their flavor but you could also use black beans or pinto beans. These enchiladas were quick and easy to make and made tasty leftovers.

Beef and Bean Enchiladas:

Recipe and photos by For the Love of Cooking.net

• 1 tsp olive oil
• 1 small red onion, diced
• 1 Anaheim chile, diced
• 1 jalapeno, diced
• 1 lb of lean ground beef (I used 93/7)
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp crushed red pepper

Preheat the oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Once hot add the diced onion, chile, and jalapeno. Sauté for 3-4 minutes; add the ground beef and all the seasonings. Cook until beef is done making sure to break it up into crumbles.

Other ingredients:

• Corn tortillas
• 1 can of chili beans
• 1 - 2 jars of enchilada sauce (depending on how saucy you like your enchiladas)
• Cheddar cheese, shredded
• Sour cream
• Green onions, diced

Place the tortillas in some wet paper towels and microwave for 60-90 seconds or until soft and pliable. Coat a large baking dish with cooking spray then pour some enchilada sauce on the bottom of the pan, making sure to coat evenly.

Place a spoonful of undrained beans (the sauce is tasty) on the tortilla followed by a large spoonful of the beef mixture. Roll and place seam side down on the baking sheet. Continue until baking dish is full. Pour the remaining enchilada sauce over each enchilada then top with shredded cheddar cheese.

Cover the baking dish with tin foil and bake for 25 minutes. Remove the tin foil and continue to bake for 5 additional minutes.

Remove from oven and let cool for 2-3 minutes before serving. Top the enchiladas with sour cream and green onions. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net