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A Beef Enchilada Dinner is the perfect meal to dine on, while enjoying a beautiful fall day. A hearty and satisfying meal, after a long afternoon of raking leaves and apple picking. Hearty enchiladas are paired with refried beans and spicy rice. Top off this dinner with a frosty Margarita.
Beef Enchiladas are great served with a side dish of refried beans. You can make your own refried beans, it’s easy and well worth it. Learn how here: Restaurant Style Refried Beans. You can doctor up a can of refried beans by adding chopped red onion, diced green chilies, taco sauce and sliced black olives. Make sure to have extra cotija cheese available.
A side of spicy rice is also a must. Try this recipe for Spanish Rice or purchase any of the delicious brands of spicy rice blends, that can be found on the market today. Our favorites are Zatarain’s Red Beans and Rice and Bear Creek Kitchens.
- 2 pounds
- 1/2 cup
finely chopped onion
- 1 (4 oz) can
diced green chilies, drained
- 2 cloves garlic, minced
- 2 cups
shredded cheddar cheese, divided
- 1/2 cup
- 1 tablespoon
- 1 tablespoon
taco seasoning, (Ortega)
- 1 teaspoon
- 1/2 teaspoon
ground black pepper
- 1/2 teaspoon salt
- 2 1/2 cups
- 1 1/2 teaspoons
- 1 (15 oz) can
black beans, drained and rinsed
- 1 (4 oz.) can
sliced black olives, drained
- 1 package burrito size flour tortilla shells
- Preheat oven to 350 degrees
- Cook and stir ground beef with onion, drained diced green chilies and garlic in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease.
- Stir 1 cup cheddar cheese, sour cream, parsley, taco seasoning, oregano, black pepper, salt into the ground beef mixture until cheese has melted.
- Mix in enchilada sauce, chili powder, drained black beans and drained sliced black olives; bring to a boil, reduce heat to low and simmer until meat sauce is slightly thickened, about 5-10 minutes.
- Lay a tortilla onto a work surface and spoon about a 1/4 cup of meat sauce down the center of the tortilla. Roll the tortilla up, enclosing the filling. Lay seam-side down into a 13 x 9-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas. Sprinkle tortillas with remaining cheese. Bake in preheated oven until cheese is melted and enchiladas and sauce are bubbling, 15 to 20 minutes.