Easy Beef Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10 enchiladas
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Calories
319 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Beef Enchiladas
Description
This recipe assembles a flavorful beef filling by sautéing onion, red bell pepper, and garlic, then cooking lean ground beef in the mixture. The spices, chili powder and cumin, provide traditional enchilada seasoning, while black beans add texture and contrast. The mixture is combined with some salsa for added moisture and taste.
Tortillas are warmed to soften, then filled and rolled before being placed in a dish with salsa on the bottom. Cheese and additional salsa cover the enchiladas, which are baked until the cheese melts and the dish is heated through, creating a satisfying and cheesy casserole with slightly crisp edges.
The recipe notes provide flexibility for different salsa heat levels or variations using other proteins. It also explains how to prepare enchiladas ahead of time for freezing and provides baking instructions for frozen or thawed states, offering practical guidance for meal planning.
Ingredients
- 1 Tablespoon olive oil
- 1 onion sliced, medium
- 1 red bell pepper sliced
- 3 garlic minced, cloves
- 1 pound ground beef lean
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 1/2 tsp salt
- black pepper to taste, freshly ground
- 1 oz black beans drained and rinsed, canned
- 1 oz salsa divided, in jar
- 10 flour tortilla medium size
- 1 1/2 cups cheddar cheese shredded
- cilantro optional, chopped, for topping
Instructions
- Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add the sliced onion and peppers and cook for 5-7 minutes until softened. Add the garlic and stir for 30 seconds until fragrant. Add in the ground beef and break up meat with a wooden spoon, cooking until browned. Season with the chili powder, cumin, salt, and pepper to taste. Stir in the black beans and 1/4 cup of the salsa.
- Spread a small amount of the salsa (about 1/3 cup) evenly over the bottom of a 9x13 inch baking dish. Warm 3-4 tortillas at a time in the microwave wrapped in a damp paper towel for 30 seconds. Lay the tortillas out on a clean surface and fill each one with about 1/3 cup of the beef filling. Roll the filled tortillas and place seam side down in the prepared baking dish.
- Top the tortillas with the remaining salsa and cheese, then cover with aluminum foil and bake in the preheated oven for 20-25 minutes until hot and cheese is melted.
- Serve enchiladas with desired toppings such as sour cream, chopped cilantro, and diced avocado. Enjoy!
Notes
- Use different types of salsa such as mild, spicy, or green to adjust flavor and heat to suit your preference.
- Enchiladas can be prepared ahead and frozen for up to 3 months; bake covered at 350°F for 45-55 minutes from frozen.
- You can thaw the enchiladas overnight and then bake for 25-30 minutes at 350°F until hot and bubbly.
- Substitute ground beef with ground turkey, cooked shredded chicken, or shrimp to vary the protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 319kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 790mg | 33% |
| Potassium | 575mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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