Beef Enchilada Recipe
Whether you're making a weeknight family dinner or cooking for guests, this beef enchilada recipe is always a hit. It's full of flavor and easy to make.
Ingredients
- 1 lb ground beef you can also use roast that's finely shredded or cubed if you have it on-hand
- 1 tbsp olive oil
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can black beans, rinsed and drained 15 oz
- 1 can diced green chilies 4.5 oz
- 1 tsp ground cumin
- kosher salt and black ground pepper
- 8 flour tortillas Or, 10-12 corn tortillas
- 3 cups Cheddar Cheese, grated Other cheese such as Mexican-Blend, Pepper Jack, or Monterey Jack are also great options
- 2 1/2 cups enchilada sauce, divided
Or, one 15-ounce can enchilada sauce - Toppings: cilantro, avocado if desired
Instructions
- Brown the ground beef with the onions and garlic in a large skillet over medium-high heat. Drain the fat. Add the cumin and salt and pepper, to taste. Stir to combine. Stir in the beans and green chiles until combined. Turn off the heat and set aside
- If using corn tortillas, in a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried. Skip this step if using flour tortillas.
- Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9- by 13-inch baking dish
- To assemble the enchiladas, lay tortilla on a flat surface and add 1 tablespoon of the enchilada sauce to each tortilla. Then, add 2 or 3 tablespoons of the beef mixture to the center of the tortilla. Top with about 1/4 cup cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately. Garnish with cilantro and avocado, if desired