Beef Enchiladas
User Reviews
5.0
39 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10 Enchiladas
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Calories
313 kcal
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Course
Main Course
Beef Enchiladas
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These Beef Enchiladas have the best seasoned ground beef filling with black beans, cheese, and more! It's a restaurant quality recipe that's easy to make for friends and family.
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Ingredients
Sauce (for the Beef)
- ½ cup beef broth
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
- 2 ½ teaspoons cornstarch
Enchiladas
- 1 lb. ground beef
- salt to taste
- 1 small yellow onion diced
- 10 oz. enchilada sauce
- 3 cloves garlic minced
- 1 (15 oz.) can black beans drained and rinsed
- 1 (4 oz.) can diced green chiles undrained
- 2 tablespoons finely chopped cilantro plus more to garnish
- 10 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese divided
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Instructions
- Preheat oven to 350° F.
- Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning. (Make sure the liquid is at room temp when the cornstarch is added to ensure you don't activate it.)
- Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.
- Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.
- Add the combined sauce mixture (from step 2) and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.
- Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.
- Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce on the bottom, the layer will be very thin.
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- Spread enchilada sauce over the top, up to ¾ cup. Sprinkle with an even layer of cheese.
- Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!
Notes
- Pro Tips
- Make-Ahead Method
- Storage
- Nutritional information is an estimate and is per enchilada. This recipe makes 10 enchiladas.
- Tortillas: I like to use 8-inch flour tortillas as they're easy to roll and stay in place vs. corn tortillas, but you can use corn as well. I microwave them just before rolling to make them more pliable.
- This filling makes enough for 10 tortillas. If your casserole dish can only fit 8, you can refrigerate or freeze leftover filling for easy tacos another day!
- Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can.
- Cheese: I recommend you shred your cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can also use packaged Mexican shredded cheese though.
- Toppings/Add-ons include Avocado, Guacamole, Salsa, Green or Red Onions, Jalapenos, Diced Tomatoes, Pico De Gallo, and more! (Sour cream is a must!)
- Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something extra.
- Prefer chicken? Try my Chicken Enchiladas and be sure to make my Steak Fajitas and Chicken Quesadillas next!
- Assemble as outlined but don't add enchilada sauce or top with cheese until ready to bake.
- Refrigerate for up to 2 days. When ready to bake, add sauce/cheese. Cover and bake for 15 minutes. Remove cover and bake for 13 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
- Freeze for up to 3 months. You can bake right from frozen. When ready to bake, add sauce/cheese. Cover and bake for 25 minutes. Remove cover and bake for 20 more minutes. (Optional: Broil at 450 for 1-2 more minutes.)
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
29g
(10%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
1022mg
(43%)
Potassium
401mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
410IU
(8%)
Vitamin C
8mg
(9%)
Calcium
459mg
(46%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Enchiladas
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 1022mg | 43% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 459mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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