Beef & Cheese Enchiladas

enchiladas

by: Matt Zentz

This is one we make regularly. No idea where the original recipe is but this is how we make it. As Bridget's favorite, we probably add it to the mix a few times a month.

Servings: 8
Prep Time: 10 m
Cook Time: 45 m

Ingredients

  • 12-16 corn or flour medium sized tortillas
  • 1 can refried beans
  • 1 large can of enchilada sauce (or home made)
  • 1 large bell pepper (red, green, yellow, or orange - it don't matta)
  • 1 medium onion
  • 2 lbs beef
  • 2 packets of taco seasoning
  • 2-3 cups of shredded cheese (Mexican Blend)
  • 2-3 diced green onions
  • Sour cream

Directions

  1. Preheat oven to 350
  2. Cook beef, onion, and bell pepper in a skillet. Drain the fat. Add taco seasoning and about 1 cup water (as directed)
  3. Add half the enchilada sauce to the beef mixture. Stir until simmering.
  4. Add half of the cheese and stir in until melted.
  5. For each enchilada, add a large spoonful of refried beans and spread narrowly from one side to the other. Add a large spoonful of the beef mixture, spread, then roll up and place side by side in a large 9x11 baking dish.
  6. Once the dish is full or all the mixture is used, drizzle enchilada sauce over the top of the tortillas. Cover with the remaining cheese.
  7. Bake until the top cheese is melted, about 15-20 minutes.
  8. Let cool for 10 minutes.
  9. Plate 1-2 enchiladas, garnish with green onions, and add sour cream.