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Beef Enchiladas
4.9 from 30 votes

Beef Enchiladas

Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 2 ½ cups enchilada sauce divided
  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 1 diced green chile 4.5-ounce can
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ½ cup corn kernels drained, canned
  • ½ cup black beans drained and rinsed, canned
  • 1 ¼ cups Monterey jack cheese divided
  • 1 ¼ cups cheddar cheese divided, shredded
  • 12 flour tortillas 6-inch, warmed
  • 2 tablespoons cilantro fresh, chopped leaves
  • 1 avocado halved, seeded, peeled and diced
  • 1 Roma tomato diced

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
  2. Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
  5. Place into oven and bake until bubbly, about 20 minutes.
  6. Serve immediately, garnished with cilantro, avocado and tomato, if desired.