Bean & Beef Enchiladas

I like Mexican food, but I usually only order shrimp or fish tacos when I go to a Mexican restaurant. (Tia Rosa's shrimp tacos are TO DIE FOR!) I really like enchiladas, but I would never order that because it's something I can make well (and easily) at home.... and I do.

I like both green and red versions. For years I only made red, but lately I have only been making green.... this version, though I have adapted it again and now I use one can of chicken, 1 can black beans, and 1 can corn, rather than just chicken. I always take it to potlucks and everyone asks for the recipe.

Anyway, I guess it's been a few years since I made red enchiladas, and it sounded good so that's what I made for dinner tonight. They were yummy! Collin had 3 helpings.

It isn't really a recipe, so this is just how I made it tonight. You can adapt it to your taste (less/no meat, more/less beans, less/more cheese, etc.).
Beef & Bean Enchiladas
l lb. ground beef, browned (with or without taco seasoning... I like the extra "kick")
4 c. refried beans
3-4 c. grated cheese (colby, jack, cheddar, co-jack, etc.)
8 flour tortillas (medium burrito size)
28 oz. red enchilada sauce (I prefer Macayo's, a local brand, but use whatever brand you like, or make your own)

Brown beef and add seasoning (follow directions on packet). Assemble by spreading about 1/2 c. beans across the center of a tortilla, add a scoop (1/4 c.?) of beef and a sprinkle of cheese (small handful?); roll up tightly and place in casserole dish (I used a disposable pan because I was feeling lazy about washing dishes!). Repeat with remaining ingredients. Cover with the sauce (I used the whole can, but it would have been fine with less, or just about right if you were making about a dozen). [Since I pack mine into the pan really close together, I like to scoot them around a little to make sure the sauce goes down in the cracks between.] Sprinkle remaining cheese on top and bake at 350 degrees for about 30 minutes. (Or assemble in the morning and put in the fridge until just before dinner on a day when you have a busy afternoon! This also freezes well; just defrost in the fridge the night before you plan to cook them.)

Serve topped with sour cream, lettuce, chopped tomato, olives, whatever. Or plain, the way my kids like it. Oh, what they are missing!

*I don't share a lot of recipes here, so it probably seems like I make enchiladas a lot, since I have 3 recipes for them here, here and here. I assure you I don't make them more than about once a month, but it just seems to be something that wants to be shared, maybe because they are easy to make, and make ahead..... the closest I get to "casserole."