Heather's Beef Enchiladas

Name: Heather's Beef Enchiladas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 425 grams black beans, drained and rinsed; 0 teaspoons cayenne pepper; 305 grams reduced-fat, reduced-sodium cream of mushroom soup (such as Campbells® Healthy Request); 0 teaspoons dried marjoram; 1 teaspoons garlic powder; 113 grams diced green chile peppers, drained; 118 milliliters diced green onions; 454 grams ground beef; 0 teaspoons ground cumin; 0 teaspoons ground black pepper; 118 milliliters reduced-fat sour cream; 59 milliliters milk; 118 milliliters shredded Cheddar-Monterey Jack cheese blend; 0 teaspoons dried oregano; 79 milliliters taco seasoning mix (such as Old El Paso®); 158 milliliters water

Heather's Beef Enchiladas might be just the main course you are searching for. Watching your figure? This gluten free recipe has 330 calories, 20g of protein, and 20g of fat per serving. This recipe serves 7. Head to the store and pick up milk, garlic powder, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Casserole Dish

Oven

Frying Pan

Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.

Ingredients you will need

Cayenne Pepper

Garlic Powder

Black Pepper

Marjoram

Oregano

Cumin

Equipment you will use

Bowl

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes.

Ingredients you will need

Ground Beef

Beef

Equipment you will use

Frying Pan

Drain and discard any excess grease.

Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.

Ingredients you will need

Taco Seasoning Mix

Black Beans

Water

Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes.

Ingredients you will need

Green Onions

Butter

Equipment you will use

Frying Pan

Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.

Ingredients you will need

Cream Of Mushroom Soup

Green Chili Pepper

Garlic Powder

Green Onions

Sour Cream

Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.

Ingredients you will need

Monterey Jack Cheese

Ground Beef

Cheddar Cheese

Soup

Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.

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Soup

Milk

Spoon about 1/2 cup ground beef mixture into each tortilla.

Ingredients you will need

Ground Beef

Tortilla

Roll each tortilla around filling and place seam side down into the prepared pan.

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Tortilla

Roll

Equipment you will use

Frying Pan

Pour sauce over enchiladas, spreading to completely coat.

Ingredients you will need

Sauce

Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.

Ingredients you will need

Monterey Jack Cheese

Cheddar Cheese

Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

butter 425grams

black beans, drained and rinsed 0teaspoons

cayenne pepper 305grams

reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)0teaspoons

dried marjoram 1teaspoons

garlic powder 113grams

diced green chile peppers, drained 118milliliters

diced green onions 454grams

ground beef 0teaspoons

ground cumin 0teaspoons

ground black pepper 118milliliters

reduced-fat sour cream 59milliliters

milk 118milliliters

shredded Cheddar-Monterey Jack cheese blend 0teaspoons

dried oregano 79milliliters

taco seasoning mix (such as Old El Paso®)158milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.