These enchiladas are filling so you don't need to have a lot of other dishes. I usually put out some chips and salsa so people can munch before dinner and serve Spanish rice (from a box) with the enchiladas.
If you have any leftovers, they taste as good the next day as the day you made them.
Beef Enchiladas Supreme
1-pound lean ground beef
1 package Taco Seasoning
1-15 ounce can enchilada sauce red or green your preference
1-16 ounce can of refried beans
6-flour tortillas 8-inch diameter
2 – cups shredded Mexican Cheese
½ cup salsa
Shredded iceberg lettuce
Preheat oven to 350 degrees.
- In a medium skillet brown the ground beef. Add taco seasoning and cook for two minutes. Drain on a paper towel.
- Lightly spray a 13x9x2 inch-baking dish. Pour a small amount of the enchilada sauce just to cover the bottom of the dish.
- In a small saucepan heat the refried beans. Set aside.
- Place tortilla on a plate. Spread ¼ cup of refried beans down the center of a flour tortilla. Next, place ¼ cup of the ground beef over the beans followed by 1 tablespoon salsa and ¼ cup cheese.
- Roll the tortilla like a jellyroll. Place seam side down in the baking dish.
- Repeat until all enchiladas are made. Pour remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil.
- Bake in a 350-degree oven covered for 25 minutes. Remove foil and cook for an additional 7 minutes.
- Remove from oven and cool for 10 minutes.
- Serve and garnish with a dollop of sour cream, lettuce and tomatoes.
Note: If you have any leftover ground beef use it for tacos.