5.0 from 27 votes
Beef Enchiladas
Hearty Beef Enchiladas: each tortilla is generously filled with a savory mixture of ground beef, beans, and cheese, then topped with a rich enchilada sauce. Perfect for a family dinner or a cozy gathering, these enchiladas are guaranteed to please everyone at the table!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 622 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef
- salt and 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
- fresh cilantro chopped, for garnish
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.
Cup of Yum
Notes
- Substitute the meat: Feel free to replace the ground beef with ground chicken, turkey, or even a plant-based meat alternative to suit different dietary preferences.
- Adjust the spice level: Customize the heat by choosing mild or hot enchilada sauce and adjusting the amount of taco seasoning to your taste.
- Cheese options: I recommend Monterey Jack cheese for its melting qualities, but you can also use cheddar or a Mexican blend.
- Make-ahead tip: Assemble the enchiladas a day in advance and refrigerate, then bake just before serving for an easy mealtime solution.
Nutrition Information
Serving
1serving
Calories
622kcal
(31%)
Carbohydrates
58g
(19%)
Protein
39g
(78%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
83mg
(28%)
Sodium
2115mg
(88%)
Potassium
615mg
(18%)
Fiber
13g
(52%)
Sugar
13g
(26%)
Vitamin A
1236IU
(25%)
Vitamin C
5mg
(6%)
Calcium
400mg
(40%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 622
% 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.