By Sasha Gordanier
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain any excess fat.
Add the pinto beans to the skillet with the cooked beef, and mix to combine. Pour in 1/2 cup of enchilada sauce, stirring well, and let it simmer for 2 minutes. Remove from heat.
Warm corn tortillas in the microwave or on a skillet for a few seconds until pliable. Spoon beef and bean mixture down the center of each tortilla and sprinkle some cheddar cheese over the mixture. Roll up each tortilla tightly.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining 1/2 cup of enchilada sauce over the top and sprinkle evenly with the remaining cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad. Chop the lettuce and dice the tomato. Toss them together in a bowl with 1 tablespoon of olive oil and a pinch of salt and pepper.
Serve the warm enchiladas with a side salad. Enjoy your meal!
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This Main Course Mexican Comfort Food recipe is ready in 45 minutes and features Lean ground beef, Enchilada sauce, Corn tortillas and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain any excess fat.
Add the pinto beans to the skillet with the cooked beef, and mix to combine. Pour in 1/2 cup of enchilada sauce, stirring well, and let it simmer for 2 minutes. Remove from heat.
Warm corn tortillas in the microwave or on a skillet for a few seconds until pliable. Spoon beef and bean mixture down the center of each tortilla and sprinkle some cheddar cheese over the mixture. Roll up each tortilla tightly.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining 1/2 cup of enchilada sauce over the top and sprinkle evenly with the remaining cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad. Chop the lettuce and dice the tomato. Toss them together in a bowl with 1 tablespoon of olive oil and a pinch of salt and pepper.
Serve the warm enchiladas with a side salad. Enjoy your meal!
Calories per Serving: 450
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