Ground Beef Enchiladas
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
1118 kcal
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Course
Main Course
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Cuisine
Mexican
Ground Beef Enchiladas
Description
This recipe begins by cooking ground beef with diced onion, minced garlic, and drained green chiles until the meat is browned and the onions are soft. The mixture is drained and combined with rinsed black beans, half the chopped fresh cilantro, and a portion of red enchilada sauce to moisten and season it thoroughly.
Each flour tortilla is lightly coated with enchilada sauce before adding a portion of the beef mixture and some Mexican blend cheese. Rolled tightly, the filled tortillas are placed in a greased baking dish. Remaining enchilada sauce and cheese are spread across the top.
Baking at 350°F until the cheese melts and sauce bubbles ensures the flavors meld and the dish is heated through. A final sprinkle of fresh cilantro adds brightness and herbal aroma. The combination of beef, beans, chiles, and cheese inside soft tortillas with a tangy sauce creates layers of texture and flavor typical of enchiladas.
This recipe portion makes multiple servings, with two enchiladas per serving recommended. It can be prepared ahead or frozen for convenience, allowing it to fit into meal planning easily.
Ingredients
- 1 - 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1.5 lbs ground beef
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz diced green chiles drained, canned
- 15 oz black beans rinsed and drained thoroughly, canned
- 1/3 cup chopped cilantro divided, fresh
- 8 flour tortillas burrito sized
- 3 cups Mexican blend cheese shredded
- 1 Red Enchilada Sauce or a 19 - 20oz can of store-bought sauce, homemade, batch
- cilantro for garnish, additional
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish and set aside.
- Add oil to a large skillet and heat over MED HIGH heat. Add beef and cook for about 3-4 minutes, crumbling as it cooks.
- Add onion, garlic and green chiles, stir, and cook another 3-4 minutes, until onions are soft and beef is cooked through.
- Drain in a colander and return to skillet. Stir in black beans, half of the cilantro, and about 1/2 cup of the enchilada sauce.
- To prepare the enchiladas, spread a tablespoon or two of the enchilada sauce over a tortilla, then add about 1/8th of the beef mixture down the center. Top with roughly 1/4-1/3 cup of cheese.
- Roll up tortilla and add to prepared baking dish. Repeat with remaining tortillas.
- Spread any remaining enchilada sauce over the top of the tortillas and sprinkle top with remaining cheese.
- Bake, uncovered, for 20-23 minutes, until hot and bubbly and cheese is completely melted.
- Sprinkle top with chopped cilantro. Serve garnished with a little sour cream, cilantro, pico de gallo, diced avocado, etc.
Notes
- The recipe's calorie count considers a serving size of two enchiladas.
- Instructions for making this dish ahead of time and freezing are available to facilitate planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1118 kcal
% Daily Value*
| Calories | 1118kcal | 56% |
| Carbohydrates | 66g | 22% |
| Protein | 64g | 128% |
| Fat | 66g | 102% |
| Saturated Fat | 31g | 155% |
| Trans Fat | 2g | 100% |
| Cholesterol | 201mg | 67% |
| Sodium | 2990mg | 125% |
| Potassium | 1158mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 16mg | 18% |
| Calcium | 719mg | 72% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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