Beef, Bean & Cheese Enchiladas

Name: Beef, Bean & Cheese Enchiladas
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can 15 oz kidney beans, drained and rinsed; 1 can 4 oz green chile peppers, drained; 1 can corn, drained; 1 can black beans, drained; 4 medium jalapeños, chopped; 2 lb ground beef; 2 tsp chili powder; 1/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp ground cumin; 2 cup Mexican shredded cheese; 2 can enchilada sauce; 10 packages tortillas, extra large; 1 bunch cilantro; 1 each lime

Stacy Rigos @cook_3864399

Bradenton, Florida

Beef, Bean & Cheese Enchiladas

Stacy Rigos @cook_3864399

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Ingredients

25 mins

4 servings

1 can15 oz kidney beans, drained and rinsed
1 can4 oz green chile peppers, drained
1 cancorn, drained
1 canblack beans, drained
4 mediumjalapeños, chopped
2 lbground beef
2 tspchili powder
1/4 tspsalt
1/4 tspblack pepper
3/4 tspground cumin
2 cupMexican shredded cheese
2 canenchilada sauce
10 packagestortillas, extra large
1 bunchcilantro
1 eachlime

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Steps

25 mins

1

Preaheat oven to 375.
2

Brown ground beef & drain
3

In medium bowl, stir tigether the enchilada sauce.
4

In a large bowl combine beans, chile peppers, corn, chili powder, cumin, grond beef, salt, pepper & jalapeños. Add half of the enchilada sauce. And 1 cup of cheese. Mix well.
5

Add 1/4 of the remaining sauce on bottom of baking dish. Spoon 1/4 cup if the mixture in each tortilla and roll up. Place in baking dish. Repeat until finished up the mixture.
6

Brush each with enchilada sauce. Top with remaining cheese and drizzle top with remaining sauce. Sprnkle with cilantro, drizzle with lime juice.
7

Bake at 375 for 15 minutes. Serve with yellow rice.

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Stacy Rigos @cook_3864399

on August 23, 2014 23:04

Bradenton, Florida

I am a mother, a wife & an Accountant. My hobbies include television, cooking and baking as I am an old school believer that good food brings families closer together after a hectic week's worth of varying schedules. I am considered a "Master Cook" and not a chef because I haven't gone to culinary school. I always try new recipes every Saturday and love to make things from scratch. It brings a smile to everyone's face and you can taste the love and care that went into preparing every dish I make :)