Beef Chili Enchiladas - Ontario Beef
Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Beef Chili Enchiladas

Beef Chili Enchiladas

  • Author: Recipe and image courtesy of Canada Beef www.canadabeef.ca
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Quick Meals

Description

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.


Ingredients

Scale

2 cups Corn and Black Bean Chili (recipe follows)

8 small flour tortilla wraps

1 cup (250 mL) shredded Cheddar cheese


Instructions

Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) baking dish; set aside.

Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese.

Bake in 350°F (180°C) oven for 30 minutes


Notes

Corn and Black Bean Chili is delicious as is or tucked into tortillas to make the Enchiladas. Cook 1 lb (500 g) Extra Lean Ground Sirloin or Ground Beef, 1 large onion (diced), 1 large sweet pepper (diced), 2 to 3 tbsp (30 to 45 mL) chili powder and 1 tsp (5 mL) cumin in large saucepan or Dutch oven over medium-high heat 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated. Stir in 1 can (28 oz/796 mL) diced tomatoes, 1 can (14 oz/398 mL) tomato sauce, 1 can (19 oz/540 mL) black beans (drained and rinsed) and 1-1/2 cups (375 mL) frozen corn kernels. Bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 20 minutes, stirring occasionally. Makes 9 servings.

Love this recipe? YOU’LL PROBABLY LOVE THESE ONES, TOO!