Beef And Bean Enchiladas
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A mexican take on beef and bean enchiladas, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3/4 lb. lean ground beef
- 2 cloves garlic
- 1/2 c. picante sauce
- 8 oz. can tomatoes, drained and chopped
- 16 oz. can black or pinto beans, rinsed and drained
- 8 oz. can whole kernel corn, drained
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/3 c. sliced green onions
- 12 flour tortillas
- 1 c. picante sauce
- 1 c. shredded cheese
Method
Brown
ground beef with
minced
garlic.
Add
1/2
cup picante sauce, tomatoes, beans,
corn, cumin and chili powder. Mix well.
Cook, uncovered,
stirring
frequently 5 minutes or until most
of the
liquid
has
evaporated.
Stir
in
green onions. Spoon about 1/3 cup
of
mixture
down
the center of each flour tortilla; roll up. Place
seam-side
down in 13 x 9-inch baking dish sprayed
with vegetable spray.
Spoon 1 cup picante sauce evenly over
enchiladas.
Bake, covered, at 350° for 15 minutes or until
hot.
Top
with
cheese and return to oven 3 minutes or until cheese melts.
Top with sour cream and additional picante sauce, if desired.
Rate:
