Wednesday, January 9, 2013

This one's Tried and True: Creamy Beef and Bean Enchiladas

Prep Time: 10 minutes
Cook Time: 20-25
Heavily adapted from a recipe by Mama Maria's Tortillas

1 pound ground beef
1 tablespoon dried minced onion
1 (15-ounce) can beans, black or pinto, drained   
3 ounces light cream cheese
1 (16-ounce) jar salsa, divided use
1 1/4 cups shredded cheese
10-12 wheat flour tortillas
3/4 cup light sour cream

Yield: 10-12 enchiladas
Brown ground beef with dried onion. Drain. Add beans, 1 cup of the salsa and the cream cheese. Heat and stir on medium until the mixture is hot and the cream cheese has melted. Add 3/4 cup shredded cheese. Mix well. Remove from heat. Spoon mixture into tortillas and roll up. Place in lightly greased, 9 X 13-inch casserole dish. Stir together remaining 1 cup of salsa and the sour cream. Spread over the top of the enchiladas. Sprinkle with remaining 1/2 cup shredded cheese. Bake at 350 degrees for 20-25 minutes or until hot and bubbly and cheese has melted. To serve, garnish with additional sour cream, salsa and/or chopped olives, if desired.

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