Beef Enchiladas
User Reviews
5
Beef Enchiladas
Description
The recipe begins by sautéing onions and garlic until softened, then browning ground beef seasoned with salt, pepper, and taco seasoning. The cooked beef mixes with black beans, refried beans, and a portion of red enchilada sauce to create a rich filling.
Large flour tortillas are filled with the beef mixture, rolled tightly, and lined seam-side down in a baking dish coated with enchilada sauce. The remaining sauce covers the rolled tortillas, which are then topped with shredded Monterey Jack cheese. Baking heats the filling through and melts the cheese to create a cohesive, flavorful dish.
These beef enchiladas serve well as a comforting main course, garnished with fresh cilantro to add brightness. The combination of beans and beef provides protein and texture, while the cheese adds creaminess. The recipe notes suggest varying the meat type and adjusting spiciness to personal preference.
Make-ahead options include assembling the enchiladas a day before baking, making it easier to prepare before serving.
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef
- salt to taste
- black pepper to taste
- 2 tablespoons taco seasoning
- 15 ounces black beans drained and rinsed, 1 can
- 16 ounces refried beans 1 can
- 3 cups Red Enchilada Sauce
- 8-10 large flour tortillas
- 2 cup Monterey jack cheese shredded
- cilantro chopped, for garnish, fresh
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Increase the heat to medium-high, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, refried beans and ½ cup enchilada sauce.
- Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish. Lay a tortilla flat and place a portion of the beef mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the cheese over the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro.
Notes
- You can substitute ground beef with ground chicken, turkey, or plant-based meat alternatives to suit dietary preferences.
- Adjust the heat level by choosing mild or hot enchilada sauce and modifying the amount of taco seasoning.
- Monterey Jack cheese melts well, but cheddar or a Mexican blend are good alternatives.
- Prepare the enchiladas ahead by assembling them a day in advance and refrigerating; bake just before serving for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 622kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 39g | 78% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 2115mg | 88% |
| Potassium | 615mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 1236IU | 25% |
| Vitamin C | 5mg | 6% |
| Calcium | 400mg | 40% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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