Overstuffed Beef Enchiladas
Ingredients
- 1 lb ground chuck
- 15.5 ounce can of black beans drained and rinsed
- 1 1/3 cups frozen corn
- 4 ounce can of chopped green chiles
- 2 packets taco seasoning
- 28 ounce can of enchilada sauce
- 6 ounces colby jack cheese shredded
- 1 med diced onion
- 2 tsp minced garlic
Instructions
- Brown the ground beef and onion in a large skillet. Drain well.
- Return the ground beef to the skillet and add the black beans, corn, green chilies, garlic, taco seasoning and 1 cup of water. Mix well and simmer gently for 10 minutes, stirring occasionally. Remove from heat and allow to cool.
- Melt 1 Tbsp. of butter to a large skillet. Fry each tortilla for about until golden brown. About 2 minutes per side. Drain on paper towels until ready to wrap.
- Cover a greased 13x11 casserole dish with a thin layer of enchilada sauce.
- Spread about 1 Tbsp. of enchilada sauce across the center of a tortilla.
- Add 3/4 cup of filling center of tortilla.
- Add a thin layer of shredded cheese on top of the filling.
- Carefully wrap the filling in the tortilla and place, seam side down, to the casserole dish.
- Continue wrapping the tortillas until the casserole is filled.
- Pour the remaining sauce evenly over the enchiladas.
- Bake at 350 degrees for about 30 minutes or until the sauce is bubbly. Remove from oven, add a layer of shredded Colby-Jack cheese and return to oven for about 10 minutes or until cheese is melted.
- Remove from oven and allow to rest for about 10 minutes before serving.
- Serve with sour cream, shredded lettuce and tomato wedges, if desired.
- Enjoy!
Notes
These enchiladas freeze beautifully when covered securely with foil. When heating from frozen, keep covered with foil and increase baking time to about 1 hour, remove from the oven, cover with a layer of Colby Jack cheese and return to oven for about 10 minutes or until cheese is melted.