Beef and Bean Chili Enchiladas
30m
Prep Time
45m
Cook Time
10
Servings
A twist on a classic! Our savory beef and bean chili enchiladas feature Red Gold Crushed Tomatoes-Chili Ready, Mission Soft Flour Tortillas and Bush’s Pinto Beans.
A twist on a classic! Our savory beef and bean chili enchiladas feature Red Gold Crushed Tomatoes-Chili Ready, Mission Soft Flour Tortillas and Bush’s Pinto Beans.
Ingredients
COPY INGREDIENTS
Chili Enchilada Sauce
2 tablespoons olive oil2 cloves garlic, chopped2 tablespoons chili powder1 teaspoon cumin1/2 teaspoon dry oregano1 teaspoon salt1 teaspoon brown sugar2 cans Red Gold® Chili Ready Crushed Tomatoes 15 ozEnchilada Filling
1 pound lean ground beef or ground turkey1 small onion, chopped2 cloves garlic, chopped1 (15 ounce) can Bush's Pinto Beans, drained and rinsed1/2 cup chili enchilada sauce, made aboveFor Assembly
1 cup cheddar cheese, shredded10 Mission Flour Tortillas, 8"Instructions
Preheat oven to 350 degrees F.
For Sauce
- Heat olive oil in a medium skillet. Add garlic, chili powder, cumin, oregano, salt, and brown sugar. Cook for 30 seconds until everything is fragrant. Add the 2 cans of Red Gold Crushed Tomatoes and bring to a gentle simmer. Cook about 3-4 minutes to blend the flavors. Remove from heat and reserve.
For Filling
- In a medium skillet set over medium high heat, add ground beef, onion and garlic. Using a wooden spoon break up beef into small pieces. Cook for 5-6 minutes until beef is no longer pink and onions are tender. Remove from heat and drain off any excess fat.
- In a large bowl add the rinsed and drained Bush’s Pinto Beans. Using the back of a large spoon mash the beans to a very chunky puree. Add the ground beef mixture and ½ cup of the reserved chili enchilada sauce. Stir to combine.
Assembly
- In a 9”x13” baking pan add ¾ cup of reserved enchilada sauce. Spread evenly across the pan.
- Place ¼ cup of the beef and bean filling along the center of the Mission Flour Tortilla. Roll up tightly and place seam side down in the baking pan. Continue with all 10 tortillas. Spoon remaining sauce over the enchiladas. Bake for 20 minutes. Garnish with shredded cheddar cheese evenly over the top and bake an additional 20-25 minutes until enchiladas are hot and bubbly and cheese is melted.
Cook's Note: The filling and sauce can be held in the refrigerator for up to 3 days if you want to make the enchiladas another day. Add an additional 10-15 minutes to the bake time to ensure everything is hot and delicious.
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