Ground Beef Enchiladas

A plate with two enchiladas topped with melted cheese, sour cream, and cilantro. A fork is on the plate, with a halved avocado, a lime wedge, and a blue-striped cloth in the background.

Ground Beef Enchiladas

Ground Beef Enchiladas - soft tortillas filled with seasoned beef, beans, and cheese, then baked to perfection.

Course Main Course

Cuisine American, Tex Mex

Prep Time 20

Cook Time 25

Total Time 45

Servings enchiladas

Calories 300kcal

Author Kylee Ayotte

Equipment

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 and pepper

Enchiladas

10-12 flour tortillas soft taco sized
28 ounces enchilada sauce store-bought or homemade
2 cups shredded cheddar cheese divided

Instructions

Get prepped

Preheat your oven to 350°F. Dice 1 medium onion, mince 2 cloves garlic, open the cans of 15 ounces black beans and 7 ounces diced green chiles. Chop ½ cup cilantro and measure out your 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika.

Cook the filling

Heat 1 tablespoon 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, and seasonings. Cook for 30 seconds until fragrant.
Add 1 pound 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.

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