Heather's Beef Enchiladas

Beef and cheese-filled enchiladas are topped with a creamy sauce and baked into a bubbling, Mexican-inspired dinner.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 736 Calories

Ingredients

• 1 tablespoon butter
• 1 pound ground beef
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chile peppers, drained
• cooking spray
• 7 large flour tortillas, or as needed
• 0.25 teaspoon ground black pepper
• 0.25 cup milk
• 0.5 teaspoon garlic powder
• 0.25 teaspoon dried oregano
• 0.66666668653488 cup water
• 0.25 teaspoon dried marjoram
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground cumin
• 0.5 cup reduced-fat sour cream
• 0.5 cup diced green onions
• 0.33333334326744 cup taco seasoning mix (such as Old El Paso®)
• 0.5 cup shredded Cheddar-Monterey Jack cheese blend
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as

Recipe Instructions

Step 1

Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch hotel pan or casserole dish with cooking spray.

Step 3

Mix together garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl until well combined. Set aside.

Step 4

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and no longer pink, about 10 minutes. Drain and discard excess grease. Add black beans, water, taco seasoning, and garlic powder mixture; cook and stir until most of liquid is evaporated, 5 to 10 minutes.

Step 5

Meanwhile, heat butter in a separate skillet over medium heat; cook and stir green onions in hot butter until softened, about 5 minutes. Mix in condensed soup, sour cream, and green chile peppers until well combined; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.

Step 6

Stir milk into remaining soup mixture until sauce is smooth; remove from heat.

Step 7

Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam-side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle remaining 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.

Step 8

Bake in the preheated oven until cheese is melted and edges of casserole are browned, 30 to 35 minutes.