Savory Beef Enchiladas: Heather's Delicious Recipe

Ingredients

• Mist the cooking surface with cooking spray for a touch of grease-free cooking.
• Sprinkle in a hint of garlic powder, a dash of ground black pepper, a pinch of cayenne pepper, a touch of ground cumin, a hint of dried marjoram, and a sprinkle of dried oregano for a burst of flavor.
• Prepare a mixture of savory ground beef, velvety black beans that have been drained and rinsed, and a splash of water to bind the flavors.
• Incorporate a medley of taco seasoning mix like the one from Old El Paso®, a dollop of butter for richness, and diced green onions for a fresh crunch.
• Introduce a can of reduced-fat, reduced-sodium cream of mushroom soup, a dollop of reduced-fat sour cream, and diced green chile peppers for a zesty kick.
• Blend in a generous amount of shredded Cheddar-Monterey Jack cheese for a creamy finish.
• Add a touch of milk for creaminess and use large flour tortillas to hold the filling.
• Top it off with an extra sprinkle of shredded Cheddar-Monterey Jack cheese blend for a gooey, cheesy touch.

Step 1

Start by preheating your oven to 350 degrees F (175 degrees C) and generously spraying a deep 12x6-inch hotel pan or casserole dish with cooking spray.

Step 2

In a small bowl, combine garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano for a flavorful seasoning mix.

Step 3

Next, heat a large skillet over medium-high heat and cook the ground beef until it's crumbly and no longer pink, approximately 10 minutes. Remember to drain any excess grease. Add black beans, water, and taco seasoning to the skillet and cook until most of the liquid has evaporated, usually 5 to 10 minutes.

Step 4

In a separate skillet over medium heat, melt butter and sauté green onions until softened, about 5 minutes. Then, blend in cream of mushroom soup, sour cream, green chile peppers, and the seasoning mix. Let the mixture simmer on low heat for 2 to 3 minutes until heated through.

Step 5

Take out 3/4 cup of the creamy soup mixture and mix it into the ground beef along with 1/2 cup of Cheddar-Monterey Jack cheese.

Step 6

To the remaining soup mixture, gently stir in milk until you have a smooth sauce. Set it aside.

Step 7

Now, spoon approximately 1/2 cup of the beef mixture into each tortilla, roll them up, and place them seam side down in the prepared pan. Pour the sauce over the enchiladas, making sure to cover them completely, and sprinkle the remaining 1/2 cup of Cheddar-Monterey Jack cheese on top.

Step 8

Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and the edges of the casserole are nicely browned. Enjoy your delicious enchiladas!