• 1 pound ground beef
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 cans enchilada sauce
  • 1 can refried beans
  • 6-8 ounces monterrey jack cheese, grated
  • salt
  • chili powder


Saute the onion in the oil until it is very soft. Add the ground beef and brown. Add salt and however much chili powder you want. (I didn't use much) The recipe makes 12 rolls so you'll need a big pyrex baking dish or two smaller ones. Pour some of the enchilada sauce in the bottom of the baking dish. Put the tortillas in the microwave about three at a time--nuke them for 15 seconds. Place a smear of refried beans and some meat in each tortilla and roll it up. Then place it in the baking dish seam side down. Repeat until you've filled all 12 tortillas. Pour the remainder of the sauce over the rolls and then sprinkle the grated cheese over the top. Bake at 350° for thirty minutes. Serve with a dollop of sour cream.

enchiladas, ground beef, mexican
ground beef, enchiladas, mexican


Patsy Steimer