Beef And Bean Oamc Enchiladas Recipes

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BEEF & BEAN ENCHILADAS



Beef & Bean Enchiladas image

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound ground beef
2 cans (16 ounces each) refried beans
1-1/2 teaspoons dried minced onion
1 to 2 teaspoons chili powder
1/2 teaspoon salt
10 flour tortillas (8 inches), warmed
1/4 cup chopped onion
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, warmed
1 can (2-1/2 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.

BEEF-TOPPED BEAN ENCHILADAS



Beef-Topped Bean Enchiladas image

This recipe for this spicy main dish came from my collection of Relief Society cookbooks compiled by the women's organization of our church.-Gaylene Anderson, Sandy, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (8 ounces) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16 ounces) refried beans
12 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
2 cans (2-1/4 ounces each) sliced ripe olives, drained, divided

Steps:

  • In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt; cook for 3 minutes or until heated through. , Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon cheddar cheese, 1 tablespoon of Monterey Jack cheese and 1 tablespoon olives. Roll up. , Place seam side down in a greased 13x9-in. baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 804 calories, Fat 35g fat (17g saturated fat), Cholesterol 117mg cholesterol, Sodium 1778mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 8g fiber), Protein 47g protein.

BEEF AND BEAN ENCHILADAS



Beef and Bean Enchiladas image

Make and share this Beef and Bean Enchiladas recipe from Food.com.

Provided by cookiedog

Categories     Beans

Time 1h20m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 medium onion, chopped
16 ounces refried beans
1 teaspoon salt
1/8 teaspoon garlic powder
1/3 cup taco sauce (bottled or canned)
1 cup quartered pitted ripe olives
12 corn tortillas, at room temperature
salad oil or shortening
2 (10 ounce) cans enchilada sauce
3 cups shredded cheddar cheese
green onions or hot chili sauce

Steps:

  • In a wide frying pan over medium-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.
  • Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.
  • Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).
  • Bake, uncovered, in a 350 degree oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.

Nutrition Facts : Calories 674, Fat 36.2, SaturatedFat 17.4, Cholesterol 139.1, Sodium 1976.6, Carbohydrate 42.8, Fiber 8.8, Sugar 3.5, Protein 44.5

BEEF AND BEAN ENCHILADAS



Beef and Bean Enchiladas image

This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!

Provided by knobbyknee

Categories     Beans

Time 35m

Yield 8-9 enchiladas, 5-8 serving(s)

Number Of Ingredients 9

1 lb ground beef, browned off
1/2 chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chilies
1/2 cup beef broth
1 (14 ounce) can mild enchilada sauce
8 -9 flour tortillas
3 -4 cups shredded cheese

Steps:

  • Brown the ground beef and onion.
  • Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
  • Cook on medium heat until thick.
  • Stir occasionally for 10-15 minutes. Remove from heat.
  • Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
  • Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
  • Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  • Bake on 350°F for 15-20 minutes.

Nutrition Facts : Calories 698.8, Fat 35.1, SaturatedFat 17, Cholesterol 105.1, Sodium 2207, Carbohydrate 53.9, Fiber 8, Sugar 8.3, Protein 41.3

BEEF AND BEAN OAMC ENCHILADAS



Beef and Bean OAMC Enchiladas image

Make and share this Beef and Bean OAMC Enchiladas recipe from Food.com.

Provided by Emren

Categories     Beans

Time 55m

Yield 8 enchiladas, 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 (16 ounce) can refried beans
1 (8 ounce) can tomato sauce
1 teaspoon cumin
8 flour tortillas
1 (20 ounce) can enchilada sauce
1 cup cheddar cheese, shredded

Steps:

  • Cook ground been, onion and jalepeno.
  • Drain.
  • add refried beans, tomato sauce and cumin.
  • simmer for 15 minutes.
  • microwave tortillas for 15 seconds to soften.
  • pour 1/2 cup enchilada sauce in the bottom of a 9x9 pan.
  • add filling to tortillas, roll up, place in pan seam side down and cover with remaining sauce.
  • Freeze.
  • to use: thaw overnight, sprinkle with cheese and bake at 350 for 30 to 35 minutes.

Nutrition Facts : Calories 732.4, Fat 32.6, SaturatedFat 14.2, Cholesterol 106.8, Sodium 2671.5, Carbohydrate 66.4, Fiber 11.5, Sugar 15, Protein 42.8

BEAN AND BEEF ENCHILADAS



Bean and Beef Enchiladas image

From Quick and Healthy, an easy Mexican dish that can either be prepared by making a layered casserole, or by rolling enchiladas in the traditional way.

Provided by lazyme

Categories     Meat

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 lb lean ground beef
1 cup onion, chopped
1 (30 ounce) can refried beans, nonfat
1 (4 ounce) can green chilies, diced
1/2 teaspoon cumin
1/2 teaspoon chili powder
12 tortillas
1 (20 ounce) can enchilada sauce
1/2 teaspoon garlic, chopped
4 ounces cheddar cheese, grated

Steps:

  • Preheat oven to 375ºF.
  • Spray a large skillet with non-stick coating.
  • Add onion and ground meat.
  • Cook until meat is done.
  • Add next four ingredients and mix well.
  • Spray a 9x13-inch baking pan with nonstick coating.
  • Add 1/4 teaspoon garlic to enchilada sauce.
  • Pour 1/2 can of enchilada sauce in the bottom of the pan.
  • Follow one of the methods below for rolling or layering.
  • Bake for 20-25 minutes or until thoroughly heated.
  • Top with cheese and return to oven for 5 minutes.
  • LAYERED METHOD:.
  • Cut the tortillas into strips.
  • Follow this order: 1/3 of the tortilla strips, 1/2 of the bean mixture, 1/3 of tortillas, 1 can sauce, remainder of bean mixture, remainder of tortillas, remainder of sauce.
  • ROLLED METHOD:.
  • Place filling in each tortilla.
  • Roll to enclose.
  • Place seam side down on baking dish.
  • Pour remaining sauce over top.

Nutrition Facts : Calories 399, Fat 13, SaturatedFat 4.8, Cholesterol 34, Sodium 1050.2, Carbohydrate 51.7, Fiber 6.6, Sugar 3.1, Protein 18.2

FROZEN BEEF AND BEAN BURRITOS (OAMC)



Frozen Beef and Bean Burritos (oamc) image

Great for making ahead and heating up in the microwave when you need one. You could also thaw them and heat, either through baking or frying (chimi).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 2h45m

Yield 15 burritos

Number Of Ingredients 12

1 lb dried pinto bean
1 large sweet onion, chopped
4 tablespoons lard or 4 tablespoons vegetable shortening
12 cloves garlic, minced
2 1/2 teaspoons adobo seasoning or 2 1/2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 lb ground beef
1 tablespoon tomato paste
1 (4 ounce) can chopped green chilies
15 fresh 10-inch flour tortillas
2 cups shredded cheddar cheese

Steps:

  • Sort beans and place in a pot with 6 cups water.
  • Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
  • Drain and rinse beans, and cover with 6 cups water.
  • Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
  • Drain beans and retain cooking liquid.
  • Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
  • Cook until thoroughly done, breaking up any lumps as you cook.
  • Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
  • Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
  • Season beans to taste with adobo seasoning or seasoned salt.
  • Stir in cooked beef, tomato paste, and chopped green chilies.
  • Warm tortillas briefly to soften them and make them easier to handle.
  • Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
  • Top with about 2 tbsp shredded cheddar.
  • Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
  • Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
  • Place in plastic wrap, wrapping tightly to help keep its shape.
  • Proceed the same way with remaining burritos.
  • Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
  • To use, remove wrapping from burrito and place on a microwave-safe plate.
  • Microwave 2-3 minutes or until hot, turning halfway through cooking.

Nutrition Facts : Calories 492.5, Fat 18.8, SaturatedFat 7.7, Cholesterol 39.6, Sodium 572.4, Carbohydrate 57.9, Fiber 7.3, Sugar 3, Protein 22.2

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