Beef and Bean Enchiladas

These Beef and Bean Enchiladas are snap to make and taste great. They were even good reheated for lunch the next day. I served this with some Mexican rice. Beef and Bean Enchiladas - quick and easy weeknight meal!! Corn tortillas filled with beef and cheese and topped with enchilada sauce. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of Rotel. Made with perfectly seasoned shredded beef, refried beans, and cheese. This recipe is so delicious! Cheesy beef and beans enchiladas with a homemade enchilada sauce. This recipe is super easy to make, and the enchiladas so comforting and flavorful!

Ingredients:

1 1/2 lb ground beef
1 Tbsp dried minced onion flakes (or small onion diced)
1 (16oz) can refried beans
1 package taco seasoning
3 (10oz) cans enchilada sauce
12 (6-inch) corn tortillas
3 cups shredded cheddar cheese

Directions:

Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.
In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans, and taco seasoning. Cook over low heat until thoroughly heated. Set aside.
Heat enchilada sauce in a saucepan over medium heat. Pour one cup of sauce in the bottom of a 9x13-inch pan.
Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft. Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese.
Bake for 15-20 minutes, until cheese, is melted and enchiladas are heated thoroughly.

Beef and Bean Enchiladas