Heather's Easy Beef Enchilada Recipe

Ingredients

• cooking spray
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground cumin
• 0.25 teaspoon dried marjoram
• 0.25 teaspoon dried oregano
• 1 pound ground beef
• 1 (15 ounce) can black beans, drained and rinsed
• 0.67 cup water
• 0.33 cup taco seasoning mix (such as Old El Paso®)
• 1 tablespoon butter
• 0.5 cup diced green onions
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
• 0.5 cup reduced-fat sour cream
• 1 (4 ounce) can diced green chile peppers, drained
• 0.5 cup shredded Cheddar-Monterey Jack cheese blend
• 0.25 cup milk
• 7 large flour tortillas, or as needed

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 12x6-inch baking dish or casserole pan with cooking spray.
2. Combine garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl. Mix well and set aside.
3. Heat a large skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 10 minutes. Drain any excess grease. Add black beans, water, taco seasoning, and the garlic powder mixture. Cook and stir until most of the liquid has evaporated, around 5 to 10 minutes.
4. In a separate skillet, melt butter over medium heat. Cook and stir green onions until softened, about 5 minutes. Stir in condensed soup, sour cream, and green chile peppers until combined. Reduce heat to low and simmer until heated through, 2 to 3 minutes.
5. Remove 3/4 cup of the soup mixture and stir it into the ground beef mixture. Fold in 1/2 cup of Cheddar-Monterey Jack cheese until well combined.
6. Stir milk into the remaining soup mixture until you have a smooth sauce; remove from heat.
7. Spoon about 1/2 cup of the ground beef mixture into each tortilla. Roll each tortilla around the filling and place seam-side down in the prepared pan. Pour the sauce over the enchiladas, ensuring they are completely coated. Sprinkle the remaining 1/2 cup of Cheddar-Monterey Jack cheese over the top.
8. Bake in the preheated oven until the cheese is melted and the edges are nicely browned, approximately 30 to 35 minutes.

Nutrition

• Calories: 736 kcal
• Fat Content: 29 g
• Fiber Content: 9 g
• Sugar Content: 3 g
• Sodium Content: 1464 mg
• Protein Content: 37 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 79 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g