I think I’ve done something irreverent to enchiladas. Beef and bean? Isn’t that a burrito thing?
I think it is. I think enchiladas don’t have beans; that’s the defining difference. Please don’t quote me on that, though. I’m again making strong statements about things I know little about. According to my husband, it’s a failing of mine. He just gets annoyed about it because he so often believes me when I’m wrong (but so convinced) about something.
These Beef and Bean Enchiladas are delish. Snappy comfort food. Oh, and easy. And guys love them.
Beef and Bean Enchiladas
makes 1 9×13 pan
1 lb. hamburger
1 small onion, diced
1 4.5-oz can chopped green chilies
1 4.5-oz can sliced black olives
1 10-oz can Old El Paso Mild Enchilada Sauce
1 10-oz can Old El Paso Medium Enchilada Sauce
1 can light red kidney beans, drained and rinsed; mashed up with your hands
8 oz finely shredded colby jack cheese
8-count package flour tortillas (soft taco size)
Preheat oven to 375. Spray a 9×13 baking dish with cooking spray; set aside.
Brown hamburger with onion; drain. Stir in chopped green chilies, sliced black olives, mashed beans, 3/4 cup mild enchilada sauce and 1 cup cheese.
Spoon equal amounts (about 1/2 cup) into each tortilla. Roll up and place, seam side down, in pan. Squeeze ’em together.
Pour remaining enchilada sauce over enchiladas in pan; sprinkle with remaining shredded cheese.
Bake, uncovered, 15-20 minutes, until hot and bubbly.
Serve topped with sour cream and salsa.
Note: These are a terrific freezer meal! If you want to freeze them, do everything but bake them. After you’ve topped them with the remaining sauce and cheese, cover tightly with plastic wrap and foil. To bake, thaw overnight in fridge, then bake at 375 until hot and bubbly.