Beef and Bean Chili Enchiladas | Red Gold

Preheat oven to 350 degrees F. For SauceHeat olive oil in a medium skillet. Add garlic, chili powder, cumin, oregano, salt, and brown sugar. Cook for 30 seconds until everything is fragrant. Add the 2 cans of Red Gold Crushed Tomatoes and bring to a gentle simmer. Cook about 3-4 minutes to blend the flavors. Remove from heat and reserve. For FillingIn a medium skillet set over medium high heat, add ground beef, onion and garlic. Using a wooden spoon break up beef into small pieces. Cook for 5-6 minutes until beef is no longer pink and onions are tender. Remove from heat and drain off any excess fat. In a large bowl add the rinsed and drained Bush’s Pinto Beans. Using the back of a large spoon mash the beans to a very chunky puree. Add the ground beef mixture and ½ cup of the reserved chili enchilada sauce. Stir to combine.Assembly In a 9”x13” baking pan add ¾ cup of reserved enchilada sauce. Spread evenly across the pan. Place ¼ cup of the beef and bean filling along the center of the Mission Flour Tortilla. Roll up tightly and place seam side down in the baking pan. Continue with all 10 tortillas. Spoon remaining sauce over the enchiladas. Bake for 20 minutes. Garnish with shredded Rouses Cheddar Cheese evenly over the top and bake an additional 20-25 minutes until enchiladas are hot and bubbly and cheese is melted.Cook's Note: The filling and sauce can be held in the refrigerator for up to 3 days if you want to make the enchiladas another day. Add an additional 10-15 minutes to the bake time to ensure everything is hot and delicious.