Ground Beef Enchiladas
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Ground Beef Enchiladas
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Easy ground beef enchiladas are perfect for when you're craving Mexican food at home!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- ½ of a small onion, diced
- 1 clove garlic, minced or pressed
- 1 (19 ounce) can red enchilada sauce, divided (about 2 ¼ cups total)
- 1 cup grated cheddar cheese, divided
- 1 cup grated Monterey Jack cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, to taste
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink and the onion is translucent, about 7 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat; drain off excess grease.
- Stir in ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
- Place a heaping ½ cup of the beef mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Notes
- Substitute pink beans or pinto beans for the black beans.
- Make chicken enchiladas with 3 cups of shredded rotisserie chicken instead of ground beef. Ground turkey or ground chicken also works well.
- Omit the beans and substitute with about 1 ½ cups of additional ground beef or corn. You can also replace the beans with 1 ½ cups of cooked rice or diced bell peppers.
- Use corn tortillas instead of flour tortillas. You'll need to warm the corn tortillas before rolling them (so that they don't fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds - 1 minute or until the tortillas are soft and flexible.
- Swap out the Mexican-style corn and use regular canned corn or frozen corn that's thawed before adding to the skillet.
- Use green enchilada sauce instead of the red enchilada sauce.
- If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You'll need a total of about 2 ¼ cups.
Nutrition Information
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Serving
1enchilada
Calories
314kcal
(16%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
1061mg
(44%)
Potassium
447mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
722IU
(14%)
Vitamin C
4mg
(4%)
Calcium
236mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 314kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 1061mg | 44% |
| Potassium | 447mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 236mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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