Hearty Beef Enchiladas
These tasty enchiladas have a beef and chili bean filling with salsa, cheese and olives to top off the enchiladas. Great Tex-Mex entree.
Ingredients
- 1 1/2 lbs. 93% to 96% lean ground beef
- 1 medium onion chopped
- 15.5 oz. can chili beans undrained
- 16 oz. can enchilada sauce divided use
- 1 cup salsa divided use
- 2 cups sharp cheddar cheese shredded
- 1/4 cup ripe olives sliced
- 10-12 8-in. tortillas
- guacamole, salsa or hot sauce as desired, for toppings
- green onions, cilantro, extra cheddar cheese for garnish, as desired
Instructions
- Heat beef and onion in skillet until cooked through.
- Drain.
- Add chili beans, half of the enchilada sauce, and ½ of the salsa.
- Heat through.
- Spread a few tablespoonfuls meat mixture on each tortilla.
- Roll up. (If desired, tuck in sides and roll up burrito style).
- Place seam side down in greased 9x13” baking dishes.
- Drizzle with remaining enchilada sauce and salsa.
- Sprinkle with cheese and olives.
- Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
- Garnish with freshly minced cilantro and green onions.
- Serve with your favorite salsa, guacamole an extra cheddar cheese, if desired.
Notes
Recipe adapted from Taste of Home.
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