Cheesy Beef Enchiladas
Flour tortillas rolled around seasoned beef, black beans and green chiles, baked in red enchilada sauce under melted cheese.
These enchiladas are a family favorite because they come together with pantry staples and bake in under half an hour. The filling is mild, so add jalapeños if you like heat.
Spreading a little sauce in the dish before adding the tortillas keeps the bottoms from sticking and drying out.
Cheesy Beef Enchiladas
Ingredients
For the filling
- 1 lb (450 g) ground beef
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- 1 can (4 oz / 113 g) diced green chiles
- 1 can (15 oz / 425 g) black beans, drained and rinsed
To assemble
- 1 can (19–20 oz / about 560 g) red enchilada sauce, divided
- 8 flour tortillas, 8 inch (20 cm)
- 3 cups (340 g) shredded Mexican-blend cheese, divided
- Sour cream, sliced green onions and chopped cilantro, to serve
Instructions
- Heat the oven to 375°F (190°C).
- Brown the beef and onion in a large skillet over medium-high heat for 7 to 8 minutes, breaking up the meat. Drain off excess fat.
- Stir in the garlic, cumin, chili powder and salt and cook for 1 minute. Add the green chiles, black beans and ½ cup enchilada sauce, and simmer for 2 minutes.
- Spread ½ cup enchilada sauce over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
- Spoon about ⅓ cup filling down the center of each tortilla, add 2 tablespoons cheese and roll up tightly. Place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas, covering the ends, and sprinkle with the remaining cheese.
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
- Rest for 5 minutes, then top with sour cream, green onions and cilantro.
Tips for success
- Warm the tortillas for a few seconds in the microwave so they roll without cracking.
- Make sure the sauce covers the tortilla ends, or they'll turn hard and crisp in the oven.
- Swap the beef for 3 cups shredded cooked chicken if you prefer.
Storing and reheating
Refrigerate for up to 4 days. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes.
Equipment you'll need
- 9 × 13-inch baking dish
- Large skillet
Questions
Can I use corn tortillas?
Yes. Warm them first so they don't crack, and expect a softer, more traditional texture.
Can I freeze enchiladas?
Yes. Assemble without the top cheese, wrap well and freeze for up to 3 months. Thaw overnight, add the cheese and bake for 30 to 35 minutes.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
