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Heather's Beef Enchiladas
Heather's Beef Enchiladas
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cheesy beef enchiladas baked in a creamy sauce for a bubbling Mexican dinner.
Ingredients:
  • cooking spray
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon dried marjoram
  • 0.25 teaspoon dried oregano
  • 1 pound ground beef
  • 1 (15 ounce) can black beans, drained and rinsed
  • 0.66666668653488 cup water
  • 0.33333334326744 cup taco seasoning mix (such as Old El Paso®)
  • 0.5 cup diced green onions
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
  • 0.5 cup reduced-fat sour cream
  • 1 (4 ounce) can diced green chile peppers, drained
  • 0.5 cup shredded Cheddar-Monterey Jack cheese blend
  • 0.25 cup milk
  • 7 large flour tortillas, or as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a deep 12x6-inch hotel pan or casserole dish with cooking spray.
  • Combine garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl and mix well.
  • 1. Heat a large skillet over medium-high heat then add the ground beef. Cook and stir until the beef is crumbly and no longer pink, for about 10 minutes. Remove and discard any excess grease. 2. Introduce the black beans, water, and taco seasoning; continue to cook and stir until most of the liquid is evaporated, for 5 to 10 minutes.
  • In a skillet, melt butter over medium heat. Saute green onions until softened, about 5 minutes. Stir in cream of mushroom soup, sour cream, green chile peppers, and garlic powder. Simmer on low heat until heated through, about 2-3 minutes.
  • Take out 3/4 cup of the soup mixture and combine it with the ground beef; gently mix in 1/2 cup of Cheddar-Monterey Jack cheese until fully blended.
  • Whisk in the milk until the sauce is silky; then, take off the heat.
  • Fill each tortilla with a generous 1/2 cup of beef mixture, roll them up, and place them seam side down in the pan. Cover the enchiladas with sauce, ensuring they are fully coated, and sprinkle 1/2 cup of Cheddar-Monterey Jack cheese over the top.
  • Bake in the preheated oven for 30-35 minutes until the cheese is melted and the casserole edges are golden brown.

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