- 1 pound extra lean ground beef
- 1 (1-ounce) packet taco seasoning
- ½ cup water
- 1 (16-ounce) can refried beans
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican style cheese
- 1 (10-ounce) can mild enchilada sauce
- Optional toppings; shredded lettuce, diced tomatoes, salsa, hot sauce, cilantro, sour cream, avocados, black olives, etc.
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Preheat oven to 350°F and grease a 13×9-inch baking dish with cooking spray.
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In a large non-stick skillet over medium heat brown ground beef. Cook 8-10 minutes, breaking into small crumbles. Drain any drippings. Note: Ground beef should be cooked to an internal temperature of 160°F.
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Stir in the taco seasoning and water and bring to a simmer.
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Stir in the refried beans.
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In each tortilla, add about 1/3 cup beef and bean mixture and 2 tablespoons cheese.
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Roll the tortillas up and place in prepared pan with seam-side down.
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Pour the enchilada sauce over the tortillas and sprinkle the cheese on top.
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Bake for 25-30 minutes or until cheese is melted and edges are bubbly.
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Serve with a variety of toppings.
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NUTRITION INFORMATION PER SERVING (1 ENCHILADA WITHOUT TOPPINGS, 218g): 310 calories, 70 calories from fat, 8g total fat, 3g saturated fat, 0g trans fat, 30mg cholesterol, 1100mg sodium, 40g total carbohydrate, 5g dietary fiber, 2g sugars, 19g protein, 0mcg folate, 0mg vitamin C, 2mg iron.
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Did you know the wheat for your pasta comes from one part of the country and your crackers come from wheat grown in another part? Bet you didn’t know that more than 40 states grow wheat. If you’ve ever wondered where your wheat comes from, this infographic video is for you!