BEEF-TOPPED BEAN ENCHILADAS
This recipe for this spicy main dish came from my collection of Relief Society cookbooks compiled by the women's organization of our church.-Gaylene Anderson, Sandy, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 804 calories, Fat 35g fat (17g saturated fat), Cholesterol 117mg cholesterol, Sodium 1778mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 8g fiber), Protein 47g protein.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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