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Easy Beef Enchiladas Recipe with Ground Beef, Beans, and Cheese

Easy Beef Enchiladas Recipe

These easy beef enchiladas combine seasoned ground beef, black beans, green chiles, tortillas, red enchilada sauce, and melted cheese for a comforting dinner. The recipe makes 8 enchiladas and serves 4 to 6 people.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef Enchilada Filling
  • 1 tablespoon Vegetable oil
  • 1 small Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 pound Lean ground beef
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 4-ounce can Diced green chiles, undrained
  • 1 15-ounce can Black beans, drained and rinsed
Sauce and Assembly
  • 1 10-ounce can Red enchilada sauce
  • 8 8-inch tortillas Flour or corn tortillas
  • 2 cups Shredded Mexican-blend cheese, cheddar-jack, or Monterey Jack
Optional Toppings
  • As desired Sour cream, chopped cilantro, diced green onion, sliced jalapeños, or avocado

Method
 

Step-by-Step
  1. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes, until softened, then add the garlic and cook for about 30 seconds.
  2. Add the lean ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
  3. Stir in the chili powder, cumin, kosher salt, black pepper, green chiles, black beans, and about 1/2 cup of the enchilada sauce. Simmer for 2 to 3 minutes so the flavors combine.
  4. Heat the oven to 375°F. Spread about 1/2 cup of the remaining enchilada sauce over the bottom of a 9-by-13-inch baking dish.
  5. Warm the tortillas briefly in a skillet, microwave, or damp towel until flexible. Spoon approximately 1/2 cup of filling down the center of each tortilla, add a little cheese, roll tightly, and place seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly over the top. Cover the baking dish loosely with foil.
  7. Bake at 375°F for 15 minutes. Remove the foil and bake for another 5 to 10 minutes, until the cheese is melted and lightly browned.
  8. Let the enchiladas rest for 5 minutes before serving. Finish with your favorite toppings, such as sour cream, cilantro, green onions, jalapeños, or avocado.

Notes

Warm tortillas before rolling to prevent cracking, and avoid overfilling them. Store leftovers covered in the refrigerator and reheat until hot; reserve some cheese for the top and uncover during the final 5 to 10 minutes for better browning.