Isabelle has grown up in a house where the kitchen is the main gathering place. She
has followed me around as I prepare our meals ever since she was a baby, sitting at my
feet with a wooden spoon and a bowl, imitating my every move. The sights and smells of
the kitchen will surely fill her childhood memories as we spend much of our time
together perfecting our own family recipes. This summer, she became more involved in
the process, learning new concepts and age appropriate techniques. Here we share
our recipe for beef and beans enchiladas. This recipe was originally given to me by
my cousin, April, and has become one of our favorites.
2 lbs of ground chuck
2 purple onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1/2 clove of garlic, minced
2 packets of enchilada seasoning mix
Salt and pepper to taste
2 cans of red enchilada sauce
1 can of green enchilada sauce
1 can of Rotel
10 flour tortillas
2 large cans of refried beans
Grated cheese of your choice
(We like a blend of monterey, cheddar, and pepper jack)
Add ground beef, veggies, and enchilada seasoning to a large pot, brown meat and
Once meat is brown and veggies are soft, add enchilada sauce and Rotel.
Cook on low heat for 15-20 minutes, stir frequently.
Spread beans onto tortilla, spoon beef mixture onto tortilla, sprinkle with cheese,
fold tortilla into a burrito-like shape. Place enchiladas in a baking dish side
by side. Spoon leftover beef sauce over entire dish, sprinkle with cheese.