BEEF-TOPPED BEAN ENCHILADAS

Beef-Topped Bean Enchiladas image

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

Previous Next

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (8 ounces) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16 ounces) refried beans
12 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided

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.