Beef Enchilada Bake Recipe

3      Reviews by:    Elizabeth Youngblood   Beef Enchilada Bake Recipe uses ground beef, onion, beef bouillon, chili powder, cumin, garlic powder, enchilada sauce, green chilies, black beans, Monterey Jack and Cheddar Cheese, and tortillas in creating this delicious enchilada recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Mexico    Servings:8 Nutrition facts:546 calories27.8 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 1 teaspoon beef bouillon
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups red enchilada sauce, divided
• 1 (4-ounce) can mild chopped green chilies
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups Monterey Jack cheese, shredded and divided
• 1 1/2 cups cheddar cheese, shredded and divided
• 8-10 medium (8-inch) flour tortillas
• For the optional garnishes:
• Sour Cream
• Pico de Gallo
• Tomatoes, chopped
• Avocados, chopped
• Olives, chopped

DIRECTIONS

• Preheat the oven to 350° F. Lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, add the beef and cook until no longer pink. Remove beef to a plate. Set aside. Add the onion to the skillet and sauté until soft and translucent.
• Return the beef to the skillet and stir to mix well. Add the beef bouillon, chili powder, cumin, garlic powder, salt, and pepper and stir to mix well.
• Stir in 1/2 cup of the enchilada sauce, the green chiles, and the black beans. Remove the skillet from the heat and allow to cool for 1-2 minutes. Stir in 1 cup of the Monterey Jack cheese and 1 cup of the cheddar. Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
• Fill each tortilla with a generous amount of the filling mixture, about 1/2 cup. Roll up each tortilla and place them seam-side down in a prepared baking dish. Top the enchiladas evenly with the remaining sauce. Cover tightly with foil and bake until the sauce is bubbly, about 30-35 minutes. Remove the foil and top the enchiladas with the remaining cheese. Return to oven for about 3 minutes or until cheese melts. Top with your favorite garnishes and serve.

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