This is a quick enchilada recipe that I make from time to time when I find myself with stale tortillas and an abundance of ground beef. It’s tasty, quick, cheesy, and full of beans (which makes the rest of the evening hilarious). These also are AMAZING reheated. Have fun.

Beef and Bean Enchiladas

1 lb ground beef, cooked

1 can re-fried beans

1/2 pouch taco seasoning

4 Tbsp salsa

1 cup corn kernels (I use frozen ones from the summer)

1/2 small can diced green chilies

3/4 cup shredded cheddar cheese

1/2 cup shredded mozzarella

1 can condensed cream of chicken soup

1/2 can diced green chilies

1/2 cup water

5 (at least) large burrito sized tortillas

Turn on the oven to 350*F.

Put beef, beans, salsa, taco seasoning, corn, and 1/2 can chilies in a bowl. Combine thoroughly. In a separate bowl mix together the two cheeses. Set aside. In yet another bowl whip together the cream of chicken, the other 1/2 can diced green chilies, and the 1/2 cup of water. Now take and 9×12 casserole pan and grease it up a little with spray oil. Fill each tortilla with about 1/3 cup of the beef and bean mixture, top that with about a tablespoon of cheese and roll it up. Place the tortilla seam side down into the casserole pan (width-wise) and proceed on to the next. Once all the tortillas have been filled pour the sauce over the lot of them. Use a rubber spatula and tuck it in around the sides of the pan and spread it out on top of the tortillas. I always seem to have about 1/2 cup extra beef and bean mixture so I just put it right on top of the whole thing and spread it about. Sprinkle the remaining cheese on top of the layer of sauce and cover the pan with foil.  

Bake the enchiladas covered for 40 minutes, then remove the foil and bake another 10-15 minutes until the cheese is nice and golden and the sauce is bubbly throughout. Remove from the oven and let cool for at least 10 minutes before serving. One 9×12 pan is usually enough to feed 4 hungry adults or 6 if you serve a side dish (try a salad with shredded jicama, diced avocado and a lime based dressing, let me know if you need that further elaborated on). 


Ok, so this post doesn’t really fall in line with my eat local etc. rant from the other day but since I’m ok with that you should be too. And several of the ingredients could easily be made from scratch if you feel up to the task. This recipe calls for cream of chicken soup which you can make and freeze into 1 cup portions for use, taco seasoning is easily made (I will post my recipe once I have perfected it), and tortillas are pretty easy to make as well, if not a little time-consuming. If you want to vegetarian this up yo, just substitute out the ground beef for veggie ground and use cream of mushroom soup instead. Feel free to add other fillings such as black beans, cooked rice or diced peppers and tomatoes to change it up from time to time. 


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