Best Beef Bean Enchiladas Recipes

BEEF & BEAN ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

CHEESE (OR BEEF) ENCHILADAS WITH CORN AND BLACK BEAN SALSA

Steps:

• 1. Make enchilada sauce according to Sherry's instructions. It's a lovely sauce! 2. Brown the ground sirloin with chopped onion. Drain fat. Put back into skillet and add 1 cup of enchilada sauce. 3. In baking dish, spread about 1/2 cup of sauce. Then place tortilla open. Add ground beef/sauce in line in middle of tortilla. Sprinkle with cheese. Roll up tortilla. Repeat using all tortillas and beef sauce. Spread remaining sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. 4. Bake 15 - 20 minutes at 350 until cheese melts and sauce is "bubbly." 5. Cook frozen corn as directed. 6. Soak beans. Then boil 1.5 - 2 hours until tender. When done cooking, cool by running cold water over them in a strainer. Mix with corn and salsa for a great side dish. Cost $4.49

BEEF 'N' BEAN ENCHILADAS

Steps:

• In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside., Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. , Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly., Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.

CHEESY BEEF AND BEAN ENCHILADAS

Steps:

• 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.

GROUND BEEF AND TEXAS BEAN ENCHILADAS

Steps:

• 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.

FIESTA BEEF & BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
• Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

BEEF-TOPPED BEAN ENCHILADAS

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through. , Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up. , Place seam side down in a greased 13x9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350° for 20 minutes or until heated through.

FIESTA BEEF AND BLACK BEAN ENCHILADAS

Steps:

• 1. Heat oven to 350 2. Brown meat in large skillet; drain. Stir in half of the Velveeta and 1/2 c. salsa; cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. 3. Spoon 1/4 c. meat mixture down center of each tortilla; roll up. Place seam-side down in a 9x13 baking dish sprayed with cooking spray. 4. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa, bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.

BEEF AND BEAN ENCHILADAS

Steps:

• 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.

BEEF-BEAN ENCHILADAS

Steps:

• 1. In a frying pan saute ground beef and onions until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly.
• 2. Heat enchilada sauce; pour about half into an ungreased, shallow 3-quart baking dish. Pour oil to a depth of about 1/4-inch in a small frying pan; heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the ground beef filling on each tortilla, and roll to enclose filling. Place, seam sides down, in sauce in baking dish. Pour remaining enchilada sauce evenly over tortillas; cover with cheese.
• 3. Bake, uncovered, in a 350ºF oven for about 15 minutes or until thoroughly heated. (Or cover and refrigerate for up to 1 day); if taken directly from refrigerator, increase baking time to 45 minutes).
• 4. Garnish with olive slices. Spoon sour cream and chile sauce over each serving to taste.

BEEF AND BEAN OAMC ENCHILADAS

Steps:

• Cook ground been, onion and jalepeno.
• Drain.
• add refried beans, tomato sauce and cumin.
• simmer for 15 minutes.
• microwave tortillas for 15 seconds to soften.
• pour 1/2 cup enchilada sauce in the bottom of a 9x9 pan.
• add filling to tortillas, roll up, place in pan seam side down and cover with remaining sauce.
• Freeze.
• to use: thaw overnight, sprinkle with cheese and bake at 350 for 30 to 35 minutes.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350. Brown the hamburger, drain. Stir in half the velveeta and 1/2 cup of salsa. Cook until velveeta is melted.
• Spoon 1/4 cup of mixture onto a tortilla, roll up and place seam side down in a 13x9 greased pan. Repeat with remaining tortillas.
• Bake, uncovered for 10 minutes. Top with remaining velveeta and salsa. Bake 20 minutes more or until heated through and velveeta is melted.
• Garnish with cilantro and serve with sour cream.

HEALTHY BEEF AND BEAN ENCHILADAS

Steps:

• In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.).
• In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.
• Preheat broiler.
• Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch.
• glass baking dish. Top with remaining tomato sauce mixture.
• Broil 4 inches from the heat for 5 minutes, or until browned.
• Sprinkle with cheese. Let stand 5 minutes before serving.
• Cook's Tip: Not all baking dishes can take the intense heat of the broiler. Make sure the one you choose has tempered glass to withstand high heat. Look on the bottom of the dish for an indication or read the manufacturer's directions that came with the baking dishes.

BEEF TOPPED BEAN ENCHILADAS

Steps:

• Cook beef in skillet until it is no longer pink, drain. Stir in salsa, tomato sauce, cumin and garlic salt; cook on low while preparing remaining ingredients.
• Spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar and 1 tablespoon Monterey Jack. Roll up and place seam side down in a greased 13" x 9" baking pan. Top with beef mixture. Sprinkle with remaining cheeses.
• Bake uncovered at 350 degrees F for 20 minutes or until heated through.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the beef and onions. Stir in beans, salt, garlic, taco sauce and olives. Heat until bubbly. Place half in un-greased shallow 3qt baking dish. Heat oil in small frying pan. Cook tortillas until soft. Drain quickly on towels. Place 1/3 cup filling on each tortilla and roll. place seam side down in mixture in pan. Pour remaining sauce evenly on tortillas, cover with cheese. Bake uncovered in 350 oven for about 15 minutes. Serve topped with sour cream, peppers and black olives or salsa to taste.