Description
A delicious and hearty meal featuring ground beef and refried beans rolled in flour tortillas, smothered in enchilada sauce, and topped with melted cheddar and mozzarella cheese. Perfectly baked to create cheesy, flavorful beef and bean enchiladas that can be garnished with fresh cilantro, sour cream, and jalapeños for an extra kick.
Ingredients
Scale
Beef & Bean Filling
- 1 pound ground beef
- 1 can (15 oz) refried beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
Enchiladas
- 8 flour tortillas (10-inch)
- 1 cup enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
Instructions
- Prepare the Beef & Bean Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
- Cook the Beef: Add the minced garlic and ground beef to the skillet, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.
- Combine Filling Ingredients: Stir in taco seasoning, refried beans, salt, and pepper. Continue cooking for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Add Sauce Base: Spread 1/4 cup of enchilada sauce evenly on the bottom of the prepared baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Lay one tortilla flat, spoon about 1/4 cup of the beef and bean filling into the center, then roll tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce Over Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all are coated for moistness and flavor.
- Add Cheese Topping: Sprinkle shredded cheddar and mozzarella cheese evenly across the top of the enchiladas.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese melts and bubbles and the tortilla edges become slightly crispy.
- Cool Slightly: Remove the enchiladas from the oven and let them cool for 5 minutes before serving to allow flavors to settle and avoid burns.
- Serve and Garnish: Garnish with chopped fresh cilantro, sour cream, and sliced jalapeños as desired for extra freshness, creaminess, and heat.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- To make this recipe spicier, add diced jalapeños to the filling or use a spicy enchilada sauce.
- For gluten-free, use corn tortillas instead of flour ones.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas covered with foil in the oven at 350°F (175°C) for about 15 minutes.
