Fiesta Enchiladas

Course : Beef
Serves: 4
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8 tortillas flour tortillas -- (8-inch)
1 1/2 cups tomato juice
1 tablespoon vegetable oil
1 package taco seasoning mix
1/2 pound ground beef
1 can refried beans -- (16-oz)
3 cups shredded cheddar cheese -- divided
1 1/2 cups shredded iceberg lettuce
1 cup tomatoes -- seeded and chopped
1 small avocado -- peeled, seeded and chopped
1 Cup sour cream

Preparation / Directions:

Wrap tortiallas tightly in aluminum foil; bake at 350F for 15 minutes or until thoroughly heated. Combine tomato juice, oil, and seasoning mix; stir well. Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato mixture and beans. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat. Place about 1/4 cup meat mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 x 2-in baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350F for 35 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese is melted. Sprinkle lettuce, tomato, and avocado over enchiladas; serve with sour cream.

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