Beef Enchiladas
Beef enchiladas made with taco meat, rice, black beans, refried beans rolled into corn tortillas and topped with enchilada sauce and just a bit of cheese. These are a great weeknight dinner and can be an easy way to use up leftovers.
Equipment
- 1 large skillet
- 1 9x13 glass pan
- spoons, spatula, etc
Ingredients
- 1 lb ground beef, cooked, seasoned, and drained can use left over taco meat too
- 1 1/2 C cooked white rice
- 1/2 C refried beans save the rest for another recipe
- 1/2 15 oz can black beans, rinsed save the rest for another recipe
- 28 oz can La Victoria enchilada sauce, DIVIDED
- 13 corn tortillas, heated for 20-30 seconds per side
- 1 C shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- In a small skillet or a large flat skillet, heat corn tortillas and set aside.
- In a 9x13 in glass pan, pour just enough enchilada sauce to cover the bottom of the pan. This helps the corn tortillas to NOT stick to the pan. If you want you can grease the pan too, but I don't. Set aside.
- In a large skillet, combine cooked ground beef/taco meat, rice, refried beans, and black beans. Add just enough enchilada sauce to incorporated all ingredients together. Heat until warmed through.
- Fill each corn tortilla with the meat/rice/bean mixture. As with any small tortilla, be careful not to over-fill or you won't be able to roll it. Place each filled tortilla seam side down into the prepared 9x13 pan. Your pan should fit 9 across lenth-wise, and 4 squeezed in on the side(two rows of two)
- Top with the rest of the enchilada sauce and spread around. Cover with foil and bake for 20-25 minutes.
- Remove from oven, take off foil, and sprinkle cheese on top. Place back in over for 5 more minutes uncovered or until the sauce is bubbly around the edges.
