Wednesday, September 2, 2009

Beef and Bean Enchiladas

1 tsp olive oil
1 small red onion, diced
1 Anaheim chili, diced
1 jalapeno, diced
1 lb of lean ground beef
1 tsp paprika
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/2 tsp chili powder
1/4 tsp crushed red pepper
Corn tortillas
1 can of chili beans
1 - 2 jars of enchilada sauce
Cheddar cheese, shredded
Sour cream
Green onions, diced

Preheat the oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Once hot add the diced onion, chile, and jalapeno. Sauté for 3-4 minutes; add the ground beef and all the seasonings. Cook until beef is done.

Place the tortillas in some wet paper towels and microwave for 60-90 seconds or until soft and pliable. Coat a large baking dish with cooking spray then pour some enchilada sauce on the bottom of the pan, making sure to coat evenly.

Place a spoonful of undrained beans on the tortilla followed by a large spoonful of the beef mixture. Roll and place seam side down on the baking sheet. Continue until baking dish is full. Pour the remaining enchilada sauce over each enchilada then top with shredded cheddar cheese.

Cover the baking dish with tin foil and bake for 25 minutes. Remove the tin foil and continue to bake for 5 additional minutes.

Remove from oven and let cool for 2-3 minutes before serving. Top the enchiladas with sour cream and green onions.

Notes: Brittany found this recipe here, on a blog called For the Love of Cooking. Our enchiladas fell apart when we took them out of the pan, but they were still very tasty.

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