Ground Beef Enchiladas
Ground Beef Enchiladas are the ultimate weeknight win—easy to make, loaded with bold flavor, and smothered in cheesy goodness.
Servings: 4 servings
Cost: $19.65
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 teaspoon beef bouillon powder see note 1
- 1/4 cup tomato paste
- 1/2 cup chicken broth or water in a pinch
- 1 (16-ounce) can refried beans
- 1 (15-ounce) can black beans drained and rinsed
- 2 cups red enchilada sauce divided, see note 2
- 8 flour tortillas
- 1-1/2 cups shredded 4-cheese Mexican blend see note 3
- Toppings as desired see note 4
Taco Seasoning (OR use 1 packet)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and Pepper
Instructions
- Preheat oven to 350°F. If using homemade enchilada sauce, make that first.
- Heat oil in a large skillet over high heat. Add beef and sear for 1 minute per side. Break it up and cook until mostly browned. Add taco seasoning, beef bouillon, salt (I use 1/2 tsp), pepper (I use 1/2 tsp), and tomato paste. Stir until beef is fully cooked through.
- Pour in chicken broth. Simmer for 3–5 minutes, stirring often, until thickened and saucy.
- Reduce heat to medium. Stir in refried beans, black beans, and 1/4 cup enchilada sauce. Cook, stirring constantly, for 2 minutes until everything is well combined. Taste and adjust seasoning.
- Smear 1/4 cup enchilada sauce on the bottom of the baking pan.
- Set out all all the tortillas. Divide filling evenly among the tortillas, placing it on the lower third of each. Roll up tightly and place seam-side down in the pan.
- Pour remaining enchilada sauce over the top, spread evenly, then sprinkle evenly with cheese. Cover with foil.
- Bake covered for 10 minutes. Uncover and bake for 10–15 more minutes, or until cheese is melted and bubbly.
- Add desired toppings and serve hot.
Video
Notes
Note 1: If using a taco seasoning packet, you may want to skip the bouillon—it might already have enough salt.
Note 2: Homemade enchilada sauce has the best flavor and is surprisingly quick to make! If using store-bought, go with one you like and that isn’t too spicy.
Note 3: You can also use equal parts freshly shredded sharp cheddar and Monterey Jack.
Note 4: Top with anything you love—fresh lime, chopped cilantro, pico or tomatoes, diced avocado or guac, and sour cream or crema.
Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
Nutrition
Serving: 1serving | Calories: 796kcal | Carbohydrates: 63g | Protein: 47g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1199mg | Potassium: 850mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 5mg