Homemade Beef and Bean Enchiladas-Easy Mexican Food Meal Idea
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Try Homemade Enchiladas For a Crowd, or Two or More Meals...
If your family loves Mexican food like ours does, occasionally it's nice to fix your own meals at home, instead of going out to a restaurant. One important reason is cost, since making Mexican meals at home is much less expensive.
Sure you don't have the same atmosphere that you'll find at your favorite restaurant, but dinner can still be just as delicious. And if you have small children, then it could possibly be much more relaxing also, because your kids will be less distracted and much more willing to actually eat what is on their plates, instead of taking in everything else that is going on around them!
Speaking of children, this recipe has several steps that they could easily help you with, depending on their age. You could form an assembly line of sorts at the counter, or around the table, and let them help you put the enchiladas together. That serves two purposes--it keeps them busy and feeling helpful, and helps you get the meal on the table even faster. If they are older children, then let them shred the lettuce, or chop the onions or tomatoes--they'll love that!
Having your children help is another reason for making these at home--it can be quality time for your family, working together while talking about the day each of you have had. It can be very relaxing and fun--just what everyone needs after a full day of school, work, or other activities.
Another great thing about these enchiladas is that they freeze well--I always divide ours up into meal size portions before freezing.
Adding, Subtracting, or Substituting Ingredients
One thing to keep in mind with this recipe is that the amount needed for each ingredient can be changed as needed without affecting the enchiladas in the least. If you don't like onion, then substitute onion powder instead--or use nothing at all. Or...if you want to use more ground beef, or less refried beans, then simply do it--no problems at all. As far as the spiciness of the salsa and enchilada sauce, we prefer the mild, but if you love the fire-breathing feeling of the hot styles, then go for it! Also, I estimated the amount of cheese for this recipe. I always use at least this amount, but if you like less cheese, then just sprinkle less inside them, and/or on top. If you like more, then pile it on!
The main thing here to remember is that this recipe is very versatile--it's pretty much fail-proof, even for the beginning cook! I love recipes like this for that reason, and I'm sure most others do, too!
Hot out of the oven!
Topped with Lettuce, Tomato and Sour Cream
- 1 lb. Ground beef or chuck
- 1 Small onion, chopped (approx. 1/2 cup)
- 1 Can Refried Beans, 15 oz.
- 2 Cans Enchilada Sauce, 10 and 14 oz.-- Your preference as to hot or mild.
- 16 oz. Salsa, --Your preference as to hot or mild.
- 10 Flour Tortilla Shells, Burrito Size
- 4 cups Shredded Cheddar Cheese, Sharp or Mild
- Shredded Lettuce, Chopped Tomato, Sour Cream, Taco Sauce, and/or Guacamole, (Optional Toppings for Enchiladas)
Step by Step Instructions for Homemade Enchiladas
- Brown ground beef and onion together, then drain well. Add to this the refried beans and about 1/2 c. of salsa. Stir stir well, letting it warm up in skillet for a couple of minutes.
- While this is warming up, prepare your baking pan. If available, use a large 13"x17" baking pan, which is 2 to 3" deep. If you don't have one, don't worry--just use a standard 9"x13" cake pan, and a 8 or 9" square baking dish. A standard cake pan will hold about 6 enchiladas, and the square dish will hold the remaining four. Spray pan/pans with cooking spray, then pour a small amount of enchilada sauce on the bottom, just enough to coat it well. This helps keep the enchiladas from sticking after they're baked.
- Next, set aside the beef mixture, and using a flat griddle or skillet, warm the tortillas one at a time. Keep your burner temperature low, because it only takes about 30 seconds to warm these. After each is warm, take it off the heat and lay it on a plate or cutting mat. Spoon some of the meat mixture onto the tortilla, as the picture shows--try to spread it just to the side of the center, as that will make it easier to roll up later. Then add a few teaspoons of the remaining salsa across the top of the beef/bean mixture, then sprinkle on the desired amount of shredded cheese.
- Roll up the tortilla by folding the nearest end over the top of the ingredients, slightly tucking it in, then carefully roll it completely up. Place the tortilla into the prepared baking pan, with the rolled end on the bottom, to keep it from coming apart. Repeat with each tortilla.
- Pour the remaining amount of enchilada sauce over the top of the rolled tortillas, covering them well. Then sprinkle the rest of the cheddar cheese over top of the sauce.
- Bake at 350 degrees for around 20 to 25 minutes, until the cheese melts and the sauce begins to bubble around the edges. Serve these hot, and top with shredded lettuce, chopped tomatoes, salsa, taco sauce, sour cream, or quacamole...or nothing at all! These are absolutely delicious, and your family is sure to love them!
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