Loaded Beef and Bean Enchiladas
Seasoned beef and creamy pinto beans rolled in tortillas, covered in a quick tomato cream sauce and baked until bubbly.
Equipment
- Large skillet
- Saucepan
- Whisk
- 9 by 13 inch baking dish
Ingredients
Main Ingredients
- 1 ½ lb ground beef
- 1 small onion diced
- 3 tbsp taco seasoning
- 1 can (15 oz) pinto beans drained and mashed
- 1 cup cheese dip divided
- ½ tsp black pepper
- 6 tbsp unsalted butter
- ¼ cup all purpose flour
- 1 ½ cup whole milk
- ½ cup water
- 1 cup tomato juice
- ½ cup sour cream
- 3 tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper for the sauce
- 8 burrito size flour tortillas
Instructions
Cooking
- Brown the beef. Heat the oven to 350 degrees F. Cook the beef and onion until browned and 160 degrees F, then drain.
- Make the filling. Stir in the taco seasoning, beans, 1/2 cup cheese dip, and pepper.
- Make the sauce. Melt the butter, whisk in the flour for 1 minute, then whisk in the milk, water, tomato juice, and chili powder. Simmer until thick, then whisk in the sour cream off the heat.
- Fill. Spread sauce in a dish, fill and roll the tortillas, and set seam side down.
- Bake. Top with sauce and cheese dip. Bake 25 to 30 minutes until bubbly and 165 degrees F.
Notes
Substitutions: Canned enchilada sauce can replace the homemade sauce.
Tips: Drain the beef well and add the sour cream off the heat.
Storage: Refrigerate 3 to 4 days. Freezing is not recommended because the sauce can turn grainy.