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Beef Enchiladas or Burritos

Beef Enchiladas or Burritos  

2 lb. ground beef

¼ onion, finely chopped

1 ½ cup shredded cheddar cheese, divided

½ cup sour cream

1 tablespoon dried parsley

1 pkg. taco seasoning

1 teaspoon oregano

½ teaspoon ground black pepper

1 cup red enchilada sauce

1 ½ teaspoons chili powder

1 clove garlic, minced

½ teaspoon salt

8 flour tortillas

1 15 oz. can black beans, rinsed and drained

1 4 oz. can sliced black olives, drained 

Preheat oven to 350-degrees F. 

Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes.  Drain grease.  Stir in 1 cup shredded cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted.  Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5-10 minutes.  Lay a tortilla onto a work surface and spoon about ¼ cup of meat sauce down the center of tortilla.  Top meat sauce with some of the black beans and a sprinkling of black olives.  Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9 x 13-inch baking dish (spray dish first with cooking spray).  Repeat with remaining tortillas.  Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top.  Sprinkle tortillas with 1/2 cup cheese.  Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20-22 minutes.  Let stand 5 minutes before serving. 

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