Enchiladas
1 lb ground beef
1.5 tbsp taco seasoning (I used Fiesta Dip from Tastefully Simple)
1-4 oz can diced green chiles
1-15 oz can black beans, drained and rinsed
3 green onion stalks, diced
1-4 oz small can chopped olives, drained
Burrito shells
1 lb Mozzarella Cheese, shredded
1 lb Mexican Cheese, shredded
1-10 oz can Old El Paso Mild Enchilada Sauce
1-10 oz can Old El Paso Medium Enchilada Sauce
- Preheat oven to 325 degrees.
- In a separate bowl, mix both enchilada sauces together.
- In medium skillet, brown ground beef, drain and return to pan.
- Add taco seasoning and stir well.
- Off the burner add diced green chillies, black beans, chopped green onions and olives.
- Divide filling between 5-6 burrito sized shells, put a handful of shredded mozzarella in each and roll up. You can also use small shells which fits more into the pan.
- Place in GREASED 9 x 13" pan, pour mixed enchilada sauce over burritos.
- Top with shredded Mexican cheese.
- Cover with foil and bake at 350 degrees (325 degrees if using a glass pan for 30 min.
- Remove foil and bake for 10 more minutes.
Top with sour cream when serving, optional.
And these are amazing left over so next time, I will make a double batch!!
p.s. I had some meat mixture left over. It was amazing in taco salads.
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