My family loves Tex-Mex and I love that with a few simple ingredients I can quickly assemble this dish. It can be made ahead of time, it freezes well and makes great left-overs.
10 Corn Tortillas
1 lb. ground beef
2-3 cups Monterey Jack Cheese, shredded
1 (15 oz) can Black or Pinto beans, drained and rinsed
1 1/2 - 2 cups Enchilada Sauce
(ready made or make your own - see link below)
2 Tbsp Taco Seasoning
(see my post on Homemade Spice Blends)
Preheat oven to 350 degrees F.
Brown the ground beef in a large skillet. Add the Taco Seasoning and beans. Continue to cook over medium heat for 5 minutes, until well combined and beans are warmed through. Remove from heat.
Many enchilada sauces contain gluten. So I like to make my own. I found a recipe from The Pioneer Woman that works great. I omit the bullion cube (or use a GF bullion) and substitue a GF flour. Here is the link:
I also learned from the Pioneer Woman that lightly toasting the corn tortillas over a gas burner gives them a smokey flavor and helps them hold together when filled.
Pour the enchilada sauce into a large bowl. Dip a tortilla into the sauce to coat on both sides. Top the tortilla with the beef and bean mixture and cheese. Roll and place seam side down into a lightly oiled 9x13" baking dish. Repeat with remaining tortillas and fillings.
Pour the remaining sauce evenly over and top with the remaining cheese.
Bake for 30 minutes. Remove from oven, top with fresh cilantro and let rest for 5-10 minutes.
Serve warm with Super Simple Guacamole.
Recipe
Beef and Bean Enchiladas (Gluten Free)
10 Corn Tortillas
1 lb. ground beef
2-3 cups Monterey Jack Cheese, shredded
1 (15 oz) can Black or Pinto beans, drained and rinsed
1 1/2-2 cups Enchilada Sauce
(ready made or make your own - see link above)
2 Tbsp Taco Seasoning
(see my post on Homemade Spice Blends)
Preheat oven to 350 degrees F.
Brown the ground beef in a large skillet. Add the Taco Seasoning and beans. Continue to cook over medium heat for 5 minutes, until well combined and beans are warmed through. Remove from heat.
Pour the enchilada sauce into a large bowl. Dip a tortilla into the sauce to coat on both sides. Top the tortilla with the beef and bean mixture and cheese. Roll and place seam side down into a lightly oiled 9x13" baking dish. Repeat with remaining tortillas and fillings. Pour the remaining sauce over the enchiladas in the dish and top with the remaining cheese.
Bake for 30 minutes. Remove from oven, top with fresh cilantro and let rest for 5-10 minutes.
Serve warm with fresh guacamole.
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