These beef and bean enchiladas are easy to prepare and taste great. They’ve even been reheated well for lunch the next day. I served them with Mexican rice, fries, and salsa.
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Ingredients
1 1/2 pound ground beef
1 tablespoon dried and chopped onion flakes (or small diced onions)
1 can of fried beans (16oz)
1 packet of taco seasoning
3 cans of enchilada sauce
12 corn tortillas (6 inches)
3 cups grated cheddar cheese
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