Ground Beef Enchiladas
Deliciously cheesy and flavorful, these Easy Ground Beef Enchiladas are perfect for a weeknight meal. Customizable with your favorite toppings, they're sure to please the whole family.
Ingredients
Main Ingredients
- 1 lb ground beef Lean ground beef is preferable.
- 1 small onion, chopped Yellow or white onion works well.
- 2 cloves garlic, minced Fresh garlic is recommended.
- 1 can (15 oz) black beans, drained and rinsed Can substitute with pinto beans.
- 1 can (10 oz) enchilada sauce Store-bought or homemade works.
- 8 small flour tortillas Corn tortillas can also be used.
- 1 cup shredded cheese Cheddar or Mexican blend recommended.
- 1 teaspoon cumin Adds warm flavor.
- to taste Salt and pepper Adjust according to preference.
Optional Toppings
- sour cream For drizzling on top.
- chopped cilantro Fresh herbs boost flavor.
- diced tomatoes Adds freshness.
- jalapeños For an extra kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion is translucent.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until it is no longer pink, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, enchilada sauce, cumin, salt, and pepper. Mix well and let it simmer for about 5 minutes.
- In a separate skillet, warm the flour tortillas for a few seconds on each side until they are pliable.
Assembly
- Take a warmed tortilla, add about 1/4 cup of the beef mixture in the center, and sprinkle some shredded cheese on top.
- Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- Pour any leftover enchilada sauce over the top of the rolled tortillas, and sprinkle the remaining cheese evenly.
Baking
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serving
- Let the enchiladas cool for a few minutes before serving.
- Top with optional toppings like sour cream, cilantro, diced tomatoes, and jalapeños.
- Enjoy your delicious meal!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.