Easy Bake Beef Enchiladas
Here's a quick dinner that's sure to please the mom and kids! You can make it as mild or as spicy as desired.
- 1 to 1 1/2 lb lean chopped meat
- 1 small onion, chopped
- 1 clove garlic, diced
- 1 package taco seasoning
- 1/4 c water
- 1 can red enchilada sauce
- 1 can black beans, rinsed and drained
- 2 cups shredded Mexican blend cheeses
- 6 large flour tortillas
- Sour cream
Brown meat in large pan, breaking apart pieces. Drain fat.
Add onions and garlic and saute until onion is clear. Add beans and lightly smash.
Add taco seasoning and water and continue to heat for 5 minutes. Set aside to cool slightly.
Heat oven to 350.
Spoon a thin layer of enchilada sauce in the bottom of a glass 9 x 12 pan.
Add 1 cup of cheese to meat mixture, stir.
Place about 1/2 c of meat/cheese/bean mixture in center of tortilla. Fold over ends and roll. Place each roll, seam side down, in glass dish.
Cover with remaining enchilada sauce.
Sprinkle remaining 1 cup of cheese over top.
Cover dish with foil and bake for 20 minutes.
Remove cover and continue to back for 10 more minutes until hot and bubbly.
Serve with sour cream, guacamole and jalapenos