You’ll love this recipe! It tastes even better the day after… if you can stand to wait!

You’ll love this recipe! It tastes even better the day after… if you can stand to wait! (Page 2 ) | August 8, 2024

1 can (10 oz) enchilada sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8-10 flour tortillas
Fresh cilantro, chopped (optional)
Sour cream for garnish (optional)
Directions
1. In a large skillet, cook the ground beef over medium heat until it’s browned, breaking it up with a spoon as it cooks. Drain any excess grease.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is soft and translucent.
3. Stir in the taco seasoning, following package instructions, then add the pinto beans and cook for an additional 5 minutes to heat through.
4. Preheat your oven to 375°F (190°C).
5. Warm the tortillas in the microwave or on a skillet until they are pliable.
6. Scoop some of the beef and bean mixture into each tortilla, top with a sprinkle of both cheeses, then roll them up and place them seam side down in a baking dish.
7. Pour the enchilada sauce over the assembled tacos, making sure they are well-covered.
8. Sprinkle the remaining cheese over the top.
9. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with freshly chopped cilantro and a dollop of sour cream if desired, then serve hot.
Variations & Tips
For a spicier kick, use a hot enchilada sauce or add some chopped jalapenos to the beef mixture. You can also experiment with different cheeses like pepper jack or colby. If you have picky eaters, consider setting up a taco bar with a variety of toppings like diced tomatoes, sliced olives, and shredded lettuce so everyone can create their perfect taco.