A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef-Bean Enchiladas
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- #12744
Corn tortillas are filled with ground beef, onions, refried beans, and black olives and then baked, topped with enchilada sauce and cheese.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound ground beef
1 onion, chopped
1 can (1 lb. size) refried beans
1 teaspoon salt
1 teaspoon garlic powder
1/3 cup picante sauce
1/4 cup sliced ripe olives
2 cans (10 ounce size) enchilada sauce
oil for frying tortillas
12 corn tortillas
3 cups shredded cheddar cheese
directions
Combine beef and onions in skillet, saute until meat is brown and onion is tender. Drain.
Stir in beans, salt, garlic powder, picante sauce, and olives; heat until bubbly. Heat enchilada sauce; pour 1/2 the sauce into ungreased rectangular baking dish.
In small skillet, heat oil. Dip tortillas, one at a time, to soften. Place 1/3 beef-bean filling on each tortilla. Roll. Place seam side down in baking dish. Pour remaining enchilada sauce over enchiladas.
Cover with shredded cheese. Bake uncovered at 350 degrees for about 20 minutes or until heated through.
added by
kindkari
nutrition data
875 calories, 58 grams fat, 46 grams carbohydrates, 43 grams protein per serving.
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