Happy Wednesday, I finally drug myself to the grocery store to do some actual grocery shopping, not just grabbing a couple things. Ground beef was on sale for super cheap, so I grabbed a couple containers of that along with some whole chickens, which I broke down and made stock from and some pork chops. My freezer is now stocked for a couple months of dinners.
I left some ground beef out for dinner that night, and going through my fridge I realized I had somehow collected a surplus of flour tortillas. So my mind of course went to tacos or something along the line, but I also had a can of enchilada sauce in my pantry and some opened taco sauce in my fridge so I figured I would put those to use too. I am trying to clear out old items from my fridge and pantry.
I had a can of beans and some black olives in my pantry wanted to use as well, as well as some fresh cilantro and half bag of shredded cheese to use up. I love when I can use up a bunch of already opened, half used products and make a great meal out of them.
Start by browning your ground beef in a saute pan, once cooked, drain the fat. Stir in your beans, my recipe has always called for chili beans but all I had was a can of red kidney beans, which might sound weird, but it tasted good, so I drained the beans and added them to the meat. Also pour in your can of enchilada sauce. The recipe calls for 2 cans, one in the meat, and one on top. I only had one can so i did half the can in the meat and half on top and added a little tacos sauce as well. You can be very creative with this recipe.
Once the meat is done scoop a heaping spoonful into each tortilla and roll up, place seems side down in your baking dish. Once all the tortillas are rolled, pour the remaining enchilada sauce over the top, top with shredded cheese and sliced black olives, feel free to omit the black olives if not interested. Bake at 350 degrees F for 20-25, until the cheese is melted and everything is warmed through. Serve immediately for best results.
- 2 pounds lean ground beef
- 2,16 ounce cans chili beans
- 2, 10 ounce cans red enchilada sauce
- 16 flour tortillas
- 2 cups shredded cheddar cheese
- 1 can sliced olives
- Fresh Cilantro, optional
- In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
- Stir in the beans, and half of the enchilada sauce, set aside.
- Top each tortilla with a spoonful of the beef mixture. Roll up and place seam side down in two greased 9 x 13 inch baking dishes.
- Pour the other can of enchilada sauce over the top, sprinkle with shredded cheese and sliced black olives.
- Bake uncovered at 350° for 20-25 minutes.