Heather's Delicious Beef Enchiladas

Ingredients 0/17

Step 1

Warm your oven to 350°F (175°C) and lightly spray a deep 12x6-inch casserole dish with cooking spray. In a small bowl, mix together the garlic powder, black pepper, cayenne, cumin, marjoram, and oregano.

Step 2

Warm a large skillet over medium-high heat and add the ground beef. Cook it, breaking it up with a spoon, until it’s browned and no longer pink—about 10 minutes. Drain off any excess fat. Stir in the black beans, water, and taco seasoning, then let it cook until most of the liquid has evaporated, around 5 to 10 minutes.

Step 3

While that’s cooking, melt the butter in another skillet over medium heat. Add the green onions and cook them until they’re soft, which should take about 5 minutes. Then, mix in the cream of mushroom soup, sour cream, green chiles, and the spice mix you made earlier. Turn the heat down to low and let it simmer gently for a couple of minutes until everything’s warmed through.

Step 4

Take about 3/4 cup of this creamy mixture and stir it into the beef mixture, along with half a cup of the shredded Cheddar-Monterey Jack cheese until everything is well combined. To the remaining sauce, add the milk and stir until it’s smooth. Remove this from the heat.

Step 5

Now, spoon about half a cup of the beef filling into each tortilla, roll them up, and place them seam side down in the prepared dish. Pour the sauce evenly over the enchiladas, making sure they’re well coated. Sprinkle the rest of the cheese on top.

Step 6

Pop the dish in the oven and bake for 30 to 35 minutes, until the cheese is melted and bubbly and the edges start to turn golden brown. Let it cool a bit before serving, and enjoy!