Enchiladas

Tex-Mex-inspired enchiladas made with ground beef and beans.

Course Main Course

Cuisine American, Mexican

Keyword enchiladas

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 493kcal

Author Emma Chapman

Ingredients

2 cups enchilada sauce
2 teaspoons cooking oil
½ yellow onion
3 cloves garlic
1 pound ground beef
1-2 tablespoons taco seasoning
16 ounces pinto beans
10-12 tortillas
8 ounces cheese

Instructions

If you are making homemade enchilada sauce, do this first.
Finely chop the onions and mince the garlic. In a skillet or nonstick pan, cook the onions in a little oil until they begin to brown. Then add the garlic and season with salt and pepper. Cook another minute.
Add the ground beef to the pan and cook with the taco seasoning until no pink remains. Then stir in the (drained) beans. Stir in half of the cheese. It will melt and this will make the filling easier to use as you fill the tortillas.
In a 9×13 casserole pan, pour in 1/3 of the enchilada sauce. Then roll up the filling in the tortillas and place in the pan. Once you’ve rolled all the filling and filled the pan, pour the remaining sauce over the top. Then sprinkle on the cheese.
Bake in the oven at 350°F for 25-30 minutes. The edges should bubble and the cheese will be melted and golden brown.

Notes

You may also want some toppings such as cilantro, tomato, and avocado. Or some homemade salsa, guacamole or pico de gallo. You may also want your favorite hot sauce or sour cream for serving as well.

My family prefers flour tortillas most of the time, so that’s what I use when I make this. However, you could certainly use corn tortillas instead. If you do, I recommend warming them in the microwave before rolling the filling as this helps them to bend and not crack when you work with them. If you do get some cracks in your tortillas, never fear—sauce and cheese can cover and save you!

I mostly use pinto beans, but you can use others like black beans or ranch style beans.

I will sometimes make a slightly smaller pan of enchiladas with this recipe. This usually means I have some leftover filling. This goes great in tacos or nachos the next day.

Enchiladas make great leftovers! Simply cover the pan in aluminum foil or put the leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave or the oven.

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