Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 onion (large, diced)
  • 10 ounces mushrooms (chopped)
  • 2 teaspoons garlic paste
  • 1 pound ground beef (I used grass fed Angus beef)
  • 1 teaspoon cumin (dried)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon pepper
  • 2.5 cups enchilada sauce (or as much as you want)
  • 10 flour tortillas (6 inches)
  • 6 ounces refried beans (homemade or a can (you will have leftover))
  • 8 ounces Mexican cheese blend

Instruction

  • Heat sauté pan and add oil.
  • Once the oil shimmers, add onions and sauté for 5 minutes.
  • Add mushrooms and garlic and sauté for additional 5 minutes. Once the vegetables are done, remove from pan and set aside.
  • Add ground beef and break into bite sized pieces or desired size. Add herbs, spices, salt and pepper and sauté for 7 minutes - the meat can still be pink. Add half of the vegetables back with the beef and stir until combined.
  • Preheat oven to 350 F.
  • Spread enchilada sauce on the bottom of a baking dish.
  • Gather tortillas, refried beans and Mexican cheese
  • Smear refried beans onto each of the tortillas, sprinkle some cheese on the beans and some beef on the cheese.
  • Roll tortillas and place each one seam side down in prepared pan.
  • Spoon enchilada sauce on rolled up ground beef enchiladas and sprinkle cheese on top of sauce.
  • Bake uncovered for 25 minutes.
  • Separate enchiladas with a spatula.
  • Plate a few enchiladas.
  • Serve.
  • Enjoy.