Ever since my husband and I lived in Texas, we have had a love for all Tex-mex food. Whether it be tacos or and tamales, we enjoy all parts of this cuisine. The food loving person that I am, enjoy learning how to make all of it along with some tricks and secrets along the way. When you add warm and spicy to cool and fresh, it just makes for a wonderful relationship that you can’t just forget. Please, try this recipe and you’ll see exactly what I mean!
Cheesy Beef Enchiladas
- 1 1/2 lbs Ground Beef (73%-80% lean)
- 1 pkg Burrito size white flour tortillas (or homemade recipe in blog)
- 2 cups Colby jack or mild cheddar cheese (shredded)
- 1 medium White onion (diced)
- 2 Garlic cloves (finely diced or grated)
- 3 tbsp Fresh parsley (each tbsp separated)
- S & P to taste
- 1/2 tsp Garlic powder
- 1/2 tsp White sugar (optional)
- 1 small can Diced green Chiles (mild)
- 1 large can Red enchilada sauce (any brand you prefer)
- 1 can Black beans (drained and rinsed)
- Toppings- diced tomato, shredded lettuce, green onions, sour cream, etc. Plus any additional sides-refried beans, rice, guacamole, etc.
First, preheat a large skillet, on medium heat and begin cooking the beef. As it is cooking , break the meat into smaller pieces. About half way through add in the onion, garlic, S & P, 1 teaspoon of parsley, and garlic powder. Turn the heat down slightly, and continue cooking until the meat is cooked completely and onions have started to soften. Add in a teaspoon of diced chiles and stir. Remove the cooked beef from the heat and set aside.
Next, remove the burritos from the package or container and place on a flat surface to begin the filling process. Place the meat, drained black beans, shredded cheese, and casserole dish in an assembly type line. Mix the remainder of the chiles into the enchilada sauce and add to the assembly line as well.
First, place about 1/3 of a cup of the cooked meat onto a tortilla. Next, add in about 2 tablespoons worth of black beans and about the same amount of cheese. From one end to the next, roll the burrito up carefully and place into the casserole dish. Repeat this process until the casserole dish is filled. The enchiladas should be packed tightly together. Next add on the mixture of enchilada sauce and chiles to the top along with tomatoes and green onions(if desired). Place additional cheese on top and bake for about 20-25 minutes at 375°. If you can cover the casserole dish do so or cover with foil. (If not, they will dry out quickly.) Remove the cover for the last 5 minutes of cooking time.
Remove the pan from the oven and let the enchiladas set for approximately 5 minutes. If not, it may make it difficult to remove them when serving. Once they have cooled, serve with any of your favorite topping and sides. As always, enjoy!
Feel free to add additional spices such as oregano and cilantro