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Beef, Bean & Cheese Enchiladas (5/1/2009)

Beef, Bean & Cheese Enchiladas

1 lb. Ground beef
½ cup chopped onion
1 tsp. chili powder
1 tsp. cumin
½ tsp. salt
½ tsp. pepper
1 package Taco seasoning mix
1 (16 oz.) can refried beans
1 4 oz. Can chopped green chili's
2-3 dashes hot sauce (optional)
1 can Rotel tomatoes
2 cups shredded cheddar cheese, divided
2 (10 oz.) cans Enchilada sauce
1 cup sour cream (plus more for garnish)
1 small can ripe olives
12-8 inch flour tortillas
Shredded lettuce for garnish (optional)
Salsa for garnish (optional)

Preheat oven to 350-degrees F. Spray a 9 x 13 baking dish with cooking spray. Cook ground beef, chopped onions, chili powder, cumin, green chili's, dashes of hot sauce, salt & pepper until meat is browned. Drain beef mixture if needed. Add taco seasoning, refried beans, rotel tomatoes, ½ can olives and ½ cup shredded cheese. Stir well. Let cook 5-10 minutes. Pour some enchilada sauce onto a rimmed plate. Dip a tortilla into the sauce. Spread a couple of spoonfuls of beef mixture onto tortilla. Roll up and place seam side down in the baking pan. Continue rolling enchiladas, adding more enchilada sauce to plate as needed. Pour any remaining enchilada sauce over all. Bake uncovered for 20 minutes. Remove dish from oven and top with dollops of sour cream and top with remaining shredded cheddar cheese and olives. Continue baking until cheese is melted, about 10 minutes. Remove from oven and let rest 5-10 minutes before serving. Garnish with remaining sour cream and shredded lettuce and more salsa if you'd like.

This week's recommended wine from Van's Liquor Store in East Dubuque-Beringer Napa Chardonnay $7.99 750 ml bottle through 5/4/09.

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