Ingredients and Weight:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (15 ounce) cans corn, drained
- 1 (10.75 ounce) can tomato soup
- 1 (10 ounce) can enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2/5 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the black beans, corn, tomato soup, enchilada sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 5 minutes, or until heated through.
- Spread 1/2 cup of the beef mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
- Top the enchiladas with the cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 20g
Dish Characteristics:
- Savory and flavorful
- Cheesy and comforting
- Easy to prepare and make ahead of time
User Comments:
- "These enchiladas were a hit at my party! They were delicious and surprisingly easy to make."
- "I love that I can use ingredients that are easily accessible in supermarkets."
- "These enchiladas are perfect for a casual meal or a special occasion."
Special Precautions and Tips:
- If you don't have time to brown the ground beef, you can use pre-cooked ground beef.
- To make the enchiladas ahead of time, prepare them through step 6 and then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.
- For a spicier version, add an extra 1/4 teaspoon of chili powder or a few drops of hot sauce to the beef mixture.
