Enfrijoladas with Beef Recipe
Enfrijoladas with Beef
I know, typically when a Mexican dish is named for beans, there is no meat in it. However, this doesn’t fly for my upper teenage boys–they must have their beef! I knew they would like the base of this dish well enough, so I just went about adding enough ingredients to it to make it a dish they would LOVE, and LOVE they do! It is a perfect quick weeknight meal. Added bonus is that it is actually fairly nutricious as well being that there are whole wheat tortillas, beans (duh), and lot of calcium in the cheeses…
Enfrijoladas with Beef
Ingredients:
- 1 15 ounce can refried beans
- 1/2 cup beef stock
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 pound ground beef
- 1/2 cup onion-diced
- 2 tablespoons Taco seasoning
- 4 cups shredded cheese of your choice-I used a Mexican blend
- 6 whole wheat tortillas
Directions:
Preheat oven to 350 degrees. In a medium saucepan, heat the refried beans through. Add in the stock, water and the tomato paste, stirring until smooth. In a medium skillet, brown the ground beef, adding in the onions the last few minutes. Add in the taco seasoning and stir.
Heat the tortillas in the microwave for about 20 seconds, to make them pliable. Using a tongs, pick up one tortilla and dip it in the refried beans, letting the excess drip off. Lay the tortilla flat in a 9 x 13 baking dish. Fill one half with a spoonful of beef, a spoonful of refried beans and a small amount of cheese. Fold in half using the tongs and put on one end of the dish. Keep filling the tortillas until the dish is full. Cover with the rest of the refried beans, sprinkle with cheese and bake for about 20 minutes, or until bronwed and bubbly.
Once plated, top with sour cream, salsa, black olives, green onions or anything else that you have on hand.