Description
Satisfying ground beef enchiladas made in one pan with layers of seasoned meat, black beans, and melted cheese. A reliable weeknight dinner that brings the family together.
Ingredients
Scale
- 2 pounds lean ground beef (85/15)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 cups red enchilada sauce, divided
- 12–15 corn tortillas (6-inch)
- 3 cups shredded Mexican cheese blend, divided
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Heat oil in baking dish on stovetop over medium-high heat.
- 3. Cook diced onion for 4-5 minutes until translucent.
- 4. Add garlic and cook 30 seconds until fragrant.
- 5. Add ground beef, cook 8-10 minutes until browned, breaking up with spoon.
- 6. Drain excess fat, leaving just enough to keep mixture moist.
- 7. Stir in taco seasoning and cook 2 minutes.
- 8. Add black beans and green chiles, cook 2-3 minutes.
- 9. Remove from heat, stir in ½ cup enchilada sauce and ½ cup Mexican cheese.
- 10. Transfer filling to bowl and clean baking dish.
- 11. Spread ½ cup enchilada sauce in bottom of clean baking dish.
- 12. Warm tortillas in microwave 30-45 seconds until pliable.
- 13. Fill each tortilla with â…“ cup beef mixture and roll tightly.
- 14. Place seam-side down in baking dish.
- 15. Pour remaining sauce over enchiladas.
- 16. Top with remaining cheeses.
- 17. Cover with foil, bake 25 minutes.
- 18. Remove foil, bake 10-15 minutes until cheese is golden.
- 19. Rest 5-10 minutes before serving.
- 20. Garnish with sour cream, cilantro, and green onions.
Notes
Store leftovers up to 4 days refrigerated. Can freeze assembled enchiladas up to 3 months. Warm tortillas prevent cracking during rolling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g