Ingredients

The following ingredients have 8 Servings
  • 1 tbsp cumin powder
  • 1 tsp dried oregano ((See Note 1))
  • 1 tsp chili seasoning ((See note 2))
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 lb ground beef ((80/20))
  • 2 cups refried beans ((See Note 3))
  • 4 cups red enchilada sauce
  • 8 flour tortillas
  • 8 oz shredded Monterey Jack cheese (or Pepper Jack)
  • chopped cilantro (for garnish)

Instruction

  • In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
  • Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute.
  • Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans and stir to combine. Cook for 2-3 minutes. Set aside to cool slightly.
  • Pour some of the enchilada sauce to cover bottom of 13x9" baking dish.
  • Spread 1/3 cup of ground beef filling horizontally across the center of a tortilla, keeping the filling close to each edge. Next, bring the bottom half of the tortilla up and over the top of the filling. Then roll the enchilada up into a nice package. TIP: Don't roll the enchilada up too tightly or the tortilla could tear.
  • Place the rolled enchilada seam side down into the sauce on the bottom of the casserole dish. Repeat until 8 nice sized ground beef enchiladas are in the pan.
  • Top with the remaining enchilada sauce and shredded Monterey jack cheese and cover with aluminum foil to bake 15 minutes.
  • Remove foil and bake another 10 minutes uncovered. Serve with chopped cilantro sprinkled on top.