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Cheesy Beef and Bean Enchiladas
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Main dish
Cuisine
- Mexican-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Standard
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cheesy Beef and Bean Enchiladas brings together 1 (10 1/2 ounce) can cream of chicken soup, 1/2 cup sour cream, 1 cup picante sauce or 1 cup salsa in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (10 1/2 ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 cup picante sauce or 1 cup salsa
- 2 teaspoons chili powder
- 1 lb ground beef, cooked and drained
- 3/4 cup shredded cheese, divided
- 1 (15 ounce) can black beans, rinsed and drained
- 6 (6 inch) flour tortillas
- 1/2 cup tomatoes, chopped (optional)
- 1 green onion, sliced (optional)
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Instructions
Preheat oven to 350 degrees.
Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion, if desired.
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