Lighter Beef And Bean Enchiladas Recipes

BEEF & BEAN ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

LIGHTER BEEF AND BEAN ENCHILADAS

Steps:

• Preheat oven to 350.
• Brown ground beef in a large skillet.
• Drain and return to skillet.
• Add water, 1/4 cup of enchilada sauce, the taco or Santa Fe seasoning, and salsa.
• Simmer for about 5 minutes.
• Sprinkle in 1/4 cup of the cheese and stir.
• Spread 1/4 cup of the enchilada sauce over the bottom of a 9x13 inch baking dish.
• Spread 1/2 cup of the beef mixture in the center of a tortilla and roll up, then place in the pan seam side down.
• Repeat until all tortillas are gone.
• If there are any juices left in the pan, pour them evenly over the tortillas.
• Pour the remaining enchilada sauce evenly over the tortillas, and sprinkle with remaining cheese.
• Bake for 20-25 minutes or until heated through.

BEEF AND BEAN ENCHILADAS

Steps:

• In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
• Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
• Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
• Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.

LIGHTER BEEF AND BEAN ENCHILADAS

Steps:

• Brown the ground beef in nonstick skillet.
• Add onion and green pepper and cook until vegetables are soft.
• Add beans and mix well.
• Wrap tortillas in paper towels.
• Warm in microwave for 45 seconds on high.
• Add 1/4 cup mixture to the middle of tortilla.
• Fold sides over and roll.
• Place filled tortillas in baking dish seam side down.
• Prepare sauce by adding the remaining ingredients to saucepan.
• Simmer to blend ingredients.
• Pour sauce over the filled tortillas.
• Cover with foil and warm in oven at 350 for 40 - 45 minutes.