3 Reviews of Beef and Bean Enchiladas

From: GaylaJ

On Feb 1, 2008

These really hit the spot on a cold winter night. I used Mucho Gusto Taco Seasoning Mix and Mexican Enchilada Sauce, along with 96% lean ground beef, fat-free refried beans, and reduced-fat cheese to lighten them up. I made eight enchiladas, using about 1/2 cup filling in each one, and divided them between two 8-inch square dishes; I baked one for dinner and froze the other for later. Between the two dishes, I used the entire enchilada sauce recipe, so I definitely used more than the 14 ounces called for. They turned out delicious, and fortunately, we have more in the freezer to look forward to. Thanks for sharing your friend's recipe!

From: TheBabblingHousewife

On Jun 12, 2007

These were some of the best enchiladas I've had outside of a good Mexican restaurant. I could hardly wait until I could have the leftovers for lunch the next day.

From: Jilly 07

On Sep 17, 2008

Looking through my cupboard, I found there were multiple cans of enchilada sauce and also of refried beans. This was the perfect recipe to help use them up! I used 1-1/2 pounds of beef and did not add the chilis. Instead, when serving, I added chopped green onions, lettuce and fresh tomatoes on the side. These were so YUMMY! And the leftovers are something to look forward to, as well.