Easy Cheesy Beef Enchiladas
Enjoy beef enchiladas loaded with a flavor-packed bean and beef filling. Topped with homemade enchilada sauce and Mexican blended cheese.
Servings 8 enchiladas
Calories 536kcal
Equipment
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Ingredients
- 1 ½ pounds 80% lean ground beef Note 1
- 1 teaspoon ground cumin
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 14 ounce can fire-roasted diced tomatoes, drained Note 2
- 14 ounce can black beans, drained and rinsed
- 4 ounce can green chiles
- 28 ounces homemade enchilada sauce or store-bought, Note 3
- 3 cups shredded cheddar and Colby Jack Cheese 1 ½ cups of each cheese
- 8 flour tortilla
- non-stick cooking spray
Toppings
- guacamole
- pico de gallo
- 1 green onion, chopped
- 1 avocado, diced
- 1 tomato, diced
- sour cream
- chopped cilantro
Instructions
- Preheat oven to 350°F. Spray a 9 x 13 inch casserole dish with non-stick spray, set aside.
- In a large skillet, over medium heat, add the ground beef and onions. Brown the beef, breaking it up it as it browns. When all the beef is just about browned, Mix in garlic. Stir occasionally to blend in the garlic. The meat will be browned through with no pink in the meat. Drain excess fat from pan and discard.
- Season meat mixture with cumin, salt, and black pepper.
- Increase the heat to medium-high, mix in the diced tomatoes, black beans, and green chiles. Season with salt and pepper. Bring to a low-boil, reduce to medium heat, simmer another 5 minutes to blend flavors.
- Taste the cooked beef mix for seasoning, if needed, adjust seasoning.
- In the prepared casserole dish, spread a thin layer of enchilada sauce to cover bottom of pan.
- On a cutting board or any flat surface, lay out a tortilla, place ⅕ of the beef mixture down the center of the tortilla. Then place a generous helping of shredded cheese, about 2 Tablespoons on the meat mixture. Roll the tortilla up and place seam side down in the casserole dish.
- Repeat this process with remaining 7 tortillas.
- Pour the remaining enchilada sauce over the filled tortillas. Sprinkle remaining cheese over the sauce.
- Bake for 20 minutes, uncovered. The sauce will be bubbly and the cheese all melted.
- Remove from oven. Let rest 5 minutes. Serve with your favorite toppings
Notes
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Note 1: We use 80% lean ground beef which is included in the nutritional facts. You can use 85% lean as well. Also called hamburger meat or chop meat.
Note 2: Fire-roasted tomatoes add an extra level of flavor. regular diced tomatoes can be used in the recipe.
Note 3: A double batch of homemade enchilada sauce.
Variations:
- Use Shredded Mexican Beef in lieu of ground beef for amazing enchiladas
- Add 1 cup of frozen corn
- Swap 3 green onions, chopped instead of diced onions
- Use ground turkey or chicken instead of beef
- For a spicy recipe use 1 teaspoon chili powder
Nutrition
Serving: 1enchilada | Calories: 536kcal | Carbohydrates: 25g | Protein: 33g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 1350mg | Potassium: 502mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1370IU | Vitamin C: 9mg | Calcium: 393mg | Iron: 4mg