Description
This classic Beef Enchilada recipe features seasoned ground beef, black beans, corn, and a flavorful enchilada sauce, all wrapped in soft flour tortillas and topped with melted cheese. Baked to perfection, these enchiladas make a delicious and satisfying meal for any occasion.
Ingredients
For the Filling
- 2 teaspoons olive oil
- 1 cup finely chopped yellow onion
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup black beans (15 ounce can, rinsed and drained)
- 1 cup corn (frozen or canned, drained)
- ¼ cup chopped fresh cilantro
- ½ cup red enchilada sauce (from the 19 ounces)
For Assembly
- 19 ounces red enchilada sauce (about 2 ½ cups, divided)
- 12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend (about 3 cups, divided)
- 10 medium-large flour tortillas (8-inch, soft taco size)
Optional for Serving
- Sour cream
- Sliced avocado
- Chopped red or green onion
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the enchiladas.
- Cook Onion and Beef: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 2-4 minutes. Add ground beef, crumble it, and cook until browned. Drain excess grease if necessary.
- Add Seasonings: Stir in minced garlic, chili powder, cumin, oregano, salt, and black pepper. Cook while stirring for 30 seconds, then remove the pan from heat.
- Combine Filling Ingredients: Mix in ½ cup of enchilada sauce, black beans, corn, and fresh cilantro into the cooked beef mixture.
- Prepare Baking Dishes: Grease a 13×9-inch and an 8×8-inch baking dish. Spread ½ cup enchilada sauce in the larger dish and ⅓ cup in the smaller dish.
- Assemble Enchiladas: Place ½ cup of the beef filling along the middle side of each tortilla. Sprinkle ¼ cup shredded cheese on top. Roll the tortilla tightly and place seam-side down in the prepared dishes. Repeat for all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with the remaining cheese evenly over all enchiladas.
- Bake: Bake uncovered for 25-30 minutes, until the sauce is hot and bubbly and the cheese is melted.
- Serve: Serve hot with optional toppings like sour cream, sliced avocado, chopped onions, and cilantro.
Notes
- For a spicier enchilada, add diced jalapeños or a pinch of cayenne pepper to the filling.
- You can substitute corn tortillas for flour tortillas to give it a more traditional Mexican flavor.
- Make sure to drain excess grease from the beef to prevent soggy enchiladas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
