OSS Menu Monday-Easy Beef Enchiladas
Happy Monday sweet friends! It’s time for another edition of OSS Menu Monday-Easy Beef Enchiladas are what’s cookin’. I have made this dish numerous times and I swear I change it up each time. I love recipes where you can do that….add an ingredient here, take one out the next time, etc…..
This time I made these, I added refried beans and it made them super yummy! So, I will share the recipe with that addition. I hope you enjoy them! Oh, and don’t forget to check out all of my other OSS Menu Monday recipes!
First, you will want to preheat your oven to 375. Spray a 9×13 dish with Pam and then add 1/2 can of enchilada sauce to the bottom of the pan.
Brown the ground beef and onion together, then add 1/2 can of red sauce and 1 cup of shredded cheese until melted. Spoon the black refried beans onto each tortilla down the middle. Then, spoon beef mixture down the middle of each tortilla and roll up tight. Place the enchiladas seam side down.
Top with 1 can of enchilada sauce and remaining shredded cheese. Bake for 20 minutes.
Pretty simple right? I cannot wait to hear your thoughts about this recipe! Be sure and let me know if you added anything or changed anything up, I love when things get adjusted to your liking. Thank you for joining me again for OSS Menu Monday-Easy Beef Enchiladas. Enjoy my friends!
Easy Beef Enchiladas
A delicious and quick enchilada recipe for those busy weeknight meals.
Ingredients
- 1 1/2 lbs ground beef, browned
- 2 cups shredded cheese
- 10 tortillas
- 2 cans red enchilada sauce
- 1 can black refried beans
- 1/2 chopped onion
Instructions
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Preheat oven to 375 degrees.
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Spray a 9×13 dish with Pam, spread 1/2 can of enchilada sauce in pan.
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Brown ground beef and onion, then drain excess grease.
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Add in 1/2 can enchilada sauce to the meat mixture.
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Add 1 cup of shredded cheese to the meat mixture and melt.
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Lay the tortillas out on the counter.
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Spread 1 spoonful of black refried beans down the middle of each tortilla.
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Spoon meat mixture into each tortilla.
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Roll tortillas up and place in 9×13 dish nice and close to each other.
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Top with remaining can of enchilada sauce and top with 1 cup of shredded cheese.
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Bake at 375 for about 20 minutes.
Recipe Notes
Optional Toppings:
Sour cream, black olives, avocado, salsa, lettuce, chopped tomato
Serve with:
Rice, mexican corn, salad
