Description
These Ground Beef Enchiladas are a flavorful and comforting Mexican casserole featuring lean ground beef, black beans, corn, and a rich red enchilada sauce, all wrapped in soft tortillas and topped with melted Mexican blend cheese. Perfect for a family dinner, this easy-to-make recipe can be prepared ahead of time and baked just before serving.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Assembly
- 2 cups red enchilada sauce, divided
- 8 medium flour or corn tortillas
- 2 cups shredded Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the enchiladas later.
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Brown Ground Beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess grease if necessary to keep the dish from being too oily.
- Add Seasonings and Vegetables: Stir in the taco seasoning, tomato sauce, beef broth, black beans, corn, salt, and pepper. Reduce heat and simmer the mixture for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare Baking Dish: Spread 1/2 cup of the red enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor to the base.
- Assemble Enchiladas: Spoon approximately 1/3 cup of the beef mixture down the center of each tortilla, sprinkle with a little of the shredded cheese, then roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top to ensure a gooey, melted finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Garnish: Allow the enchiladas to rest for 5 minutes after baking to set, then garnish with chopped fresh cilantro if desired before serving.
Notes
- For extra heat, add diced green chilies or jalapeños to the beef mixture during cooking.
- Using corn tortillas provides a more traditional flavor and is gluten-free; flour tortillas yield a softer texture and are easier to roll.
- Prepare enchiladas ahead of time and refrigerate covered for up to 24 hours before baking for convenient meal planning.
- If you prefer, substitute beef broth with chicken broth or vegetable broth for slight variation in flavor.
