Ground Beef Enchiladas
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-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
12 enchiladas
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Calories
300 kcal
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Course
Main Course
Ground Beef Enchiladas
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Ground Beef Enchiladas - soft tortillas filled with seasoned beef, beans, and cheese, then baked to perfection.
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Ingredients
Filling
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 pound ground beef
- 15 ounces black beans canned
- 7 ounces diced green chiles canned
- ½ cup cilantro chopped
- salt & pepper
Enchiladas
- 10-12 flour tortillas soft taco sized
- 28 ounces enchilada sauce store-bought or homemade
- 2 cups shredded cheddar cheese divided
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Instructions
Get prepped
- Preheat your oven to 350°F. Dice your onion, mince the garlic, open the cans of beans and chilies. Chop the cilantro and measure out your seasonings.
Cook the filling
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the black beans and green chilies. Cook for an additional 2-3 minutes until heated through.
- Stir through the chopped cilantro. Taste and adjustseasoning if necessary.
Assemble the enchiladas
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Place a tortilla on a flat surface and sprinkle with a little shredded cheese.
- Spoon about 1/3 cup of the beef mixture down the center.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly. Sprinkle the remaining shredded cheese over the top.
Bake the enchiladas
- Bake 20-25 minutes or until the cheese is melted and bubbly.
Serve
- Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
- Serve the enchiladas warm, with your favorite toppings like sour cream, guacamole, pico de gallo or salsa.
Equipments used:
Notes
- Serving Suggestions Serve with a side of Mexican rice or a fresh green salad. Top with sour cream, guacamole, and pico de gallo for extra flavor. How to Store Leftovers Refrigerator: Allow any leftover enchiladas to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days. Freezer: To freeze, wrap individual enchiladas in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
29g
(10%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
968mg
(40%)
Potassium
337mg
(10%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
862IU
(17%)
Vitamin C
4mg
(4%)
Calcium
191mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 968mg | 40% |
| Potassium | 337mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 191mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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