Easy Beef and Bean Enchiladas Recipe

How many of you love Mexican cuisine? I know I do! I grew up eating a lot of different Mexican foods and here in my home…we probably enjoy them at least twice a week.

With that said, I’m a super busy work at home mom, grandmother and wife. I don’t have 3-4 hours a day to spend in my kitchen so I’m always on the lookout for easy recipes and food prep shortcuts to make meal time a lot easier.

Today’s recipe is courtesy of my sister. I’ve been using her recipe for about 2 years now and my family LOVES when I make them.

Easy Beef Enchiladas Recipe

2 lbs. lean ground beef
1 tbsp. chili powder
1/2 tsp. season salt
8 oz. seasoned tomato sauce
1 can whole tomatoes, chopped
1 can Hormel chili
6-8 flour tortillas
Cheddar cheese, shredded
* optional: additional tomato sauce

In a large skillet brown the lean ground beef with the chili powder and seasoned salt. Once done, drain away the grease. Stir in the seasoned tomato sauce and chopped tomatoes. Cover and simmer on low for about 12-15 minutes or until everything is hot and heated through.

In a saucepan heat up the can of chili over low-medium heat until it’s very hot. Pour the chili into the skillet with the meat mixture and simmer over low heat for 2-3 minutes.

Warm up your flour tortillas in the oven on low heat or in your microwave by heating them for about 7-10 seconds.

Preheat oven to 350 degrees.

Fill each of your flour tortillas with a 1/2 to 1/3 cup of the meat mixture, fold-up and place the folded side down in your baking dish.

If you want to use some additional tomato sauce…you can pour some over the top of the enchiladas in the baking dish and then top with your shredded cheddar cheese or just top them with a little olive oil and the cheese.

Cover your baking dish with some aluminum foil. Place it into the oven at 350 degrees and bake for 12-15 minutes or until done. They should be super hot in the inside and the cheese should be melted and lightly toasted. Remove and serve immediately.