Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, beef, bean & cheese enchiladas. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Beef, Bean & Cheese Enchiladas is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Beef, Bean & Cheese Enchiladas is something that I have loved my entire life.
Boxed meals, side dishes and more. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne.
To get started with this recipe, we have to prepare a few components. You can cook beef, bean & cheese enchiladas using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef, Bean & Cheese Enchiladas:
- Prepare 1 can 15 oz kidney beans, drained and rinsed
- Get 1 can 4 oz green chile peppers, drained
- Prepare 1 can corn, drained
- Prepare 1 can black beans, drained
- Get 4 medium jalapeños, chopped
- Prepare 2 lb ground beef
- Take 2 tsp chili powder
- Make ready 1/4 tsp salt
- Take 1/4 tsp black pepper
- Get 3/4 tsp ground cumin
- Get 2 cup Mexican shredded cheese
- Get 2 can enchilada sauce
- Get 10 packages tortillas, extra large
- Get 1 bunch cilantro
- Prepare 1 each lime
Black and pinto beans are both good options. Add an extra can of beans if you like. Make vegetarian chili by swapping the beef for a vegan "meat" product. To make in a slow cooker, brown the beef and onions before adding all of the ingredients to the insert.
Steps to make Beef, Bean & Cheese Enchiladas:
- Preaheat oven to 375.
- Brown ground beef & drain
- In medium bowl, stir tigether the enchilada sauce.
- In a large bowl combine beans, chile peppers, corn, chili powder, cumin, grond beef, salt, pepper & jalapeños. Add half of the enchilada sauce. And 1 cup of cheese. Mix well.
- Add 1/4 of the remaining sauce on bottom of baking dish. Spoon 1/4 cup if the mixture in each tortilla and roll up. Place in baking dish. Repeat until finished up the mixture.
- Brush each with enchilada sauce. Top with remaining cheese and drizzle top with remaining sauce. Sprnkle with cilantro, drizzle with lime juice.
- Bake at 375 for 15 minutes. Serve with yellow rice.
Make vegetarian chili by swapping the beef for a vegan "meat" product. To make in a slow cooker, brown the beef and onions before adding all of the ingredients to the insert. Stir in refried beans, salsa and taco seasoning mix. Beef stew meat, great Northern beans and quick cooking barley go into this quick stew seasoned with oregano, basil, rosemary and caraway. Chef John uses beer and lots of herbs and spices in his hearty Beef, Bean, and Beer Chili–perfect for a picnic or a potluck.
So that is going to wrap it up with this exceptional food beef, bean & cheese enchiladas recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
