Beef-Topped Bean Enchiladas
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).