 | | Directions |
- Preheat oven to 350° F.
- In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
- Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
- Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
- Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
- Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.
|
|
|
Prep Time: 20 minutes
Cook Time: 40 minutes
Container: large, heavy skillet
Servings: 6
|  | | Ingredients | | - | | 1 pound lean ground beef |
| - | | 1/2 cup sweet onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon ground oregano |
| - | | 2 teaspoons ground cumin |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 4 ounces diced green chilies |
| - | | 16 ounces refried beans |
| - | | 10 ounces enchilada sauce |
| - | | 6 8 |
| - | | 2 cups shredded cheese (sharp Cheddar and/or Monterey Jack) |
| |
| |
