Beef Enchiladas
Mexican food is my FAVORITE! Tacos, burritos, guacamole, enchiladas, and these beef enchiladas are TO DIE FOR! If you love simple, this is simple! Get ready to blow everyone away with this recipe, whether you go to a party or you’re just cooking dinner for the fam. Enjoy!
Ingredients
- Cooking spray
- 1 Tbsp. olive oil
- 1 cup chopped yellow onion (from 1 medium [8 oz.] onion)
- 1 cup sliced multi-colored mini sweet peppers (about 4 oz. total)
- 3 garlic cloves, chopped (about 1 Tbsp.)
- 2 lb. 93/7 lean ground beef (cooked and drained)
- 2 TBS Mrs. Dash Taco Seasoning
- 1 (15-oz.) can seasoned black beans, drained and rinsed
- 2 (8-oz.) pkg. red enchilada sauce, divided (such as Frontera Red Chile)
- 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided
- 8 oz. mild Cheddar cheese, shredded (about 2 cups), divided
- 15 Xtreme Wellness taco tortillas
- your favorite guacamole!
Directions
Prepare baking dish:
Preheat oven to 350℉. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside.
Cook onions and peppers filling:
Heat oil in a large skillet over medium-high. Add onion, peppers, and garlic; cook, stirring often, until slightly softened, about 4 minutes. Transfer onion mixture to a large bowl, and set aside.
Cook beef filling:
Without wiping skillet clean, add beef and 2 tablespoons of the taco seasoning to skillet: cook over medium-high, stirring often to break up meat, until browned, 5 to 6 minutes. DRAIN. Add beef mixture and beans to onion mixture in bowl. Add 1 1/2 cups each of the Monterey Jack and Cheddar to beef and onion mixtures in bowl, and toss to evenly combine. (Makes about 6 cups filling.)
Fill tortillas:
Spoon 2 TBS of the enchilada sauce into bottom of prepared baking dish. Place 1 tortilla on work surface, and spoon 3/4 cup of filling lengthwise down center of tortilla. Roll tortilla around filling, creating a cylinder; place seam side down, crosswise, in prepared baking dish. Repeat process with remaining tortillas and filling.
Cover enchiladas with sauce and cheese:
Spoon remaining 1 1/2 cups enchilada sauce over enchiladas, and sprinkle evenly with remaining 1/2 cup each Monterey Jack and Cheddar. Cover tightly with aluminum foil; bake in preheated oven for 15 minutes. Uncover, and bake at 350℉ until warmed through, bubbly, and cheese is melted and slightly browned, about 10 minutes. Let stand for 5 minutes before serving. Serve with a side of guac!
