Description
These Easy Ground Beef Enchiladas are a flavorful and satisfying Tex-Mex meal ready in under an hour. Filled with seasoned ground beef, black beans, and corn, then baked with rich enchilada sauce and melted cheddar cheese, they’re perfect for a family dinner or casual gathering. Serve with your favorite toppings for a delicious homemade enchilada experience.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 10 ounce can red enchilada sauce
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 12 6-inch soft flour tortillas
- 2 cups shredded cheddar cheese, divided
Optional Toppings
- Sour cream
- Sliced black olives
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a wooden spoon. Drain any excess fat.
- Sauté Aromatics: Add diced onion and minced garlic to the skillet with the beef. Cook until the onion becomes soft and translucent, about 5 minutes.
- Season the Mixture: Stir in chili powder, cumin, oregano, salt, and black pepper. Cook for an additional 1-2 minutes to release the spices’ fragrance.
- Add Beans and Corn: Mix in 1/3 cup of enchilada sauce, the drained black beans, and thawed corn. Stir well and heat through for 2-3 minutes, then remove from heat.
- Soften Tortillas: Wrap the flour tortillas in damp paper towels and microwave for 30-60 seconds to make them pliable and easier to roll.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Fill each tortilla with about 1/4 cup of the beef mixture and 1 tablespoon shredded cheddar cheese. Roll up each tortilla and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheddar cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the enchiladas are heated through.
- Rest and Serve: Remove the enchiladas from the oven and allow them to cool for 5 minutes. Serve hot with optional toppings like sour cream, black olives, cilantro, or jalapeños.
Notes
- To make this recipe spicier, add diced jalapeños or use a spicier chili powder.
- For a milder taste, use mild enchilada sauce or reduce the chili powder amount.
- You can substitute ground turkey or chicken for the beef for a lighter option.
- Use corn tortillas instead of flour tortillas if preferred, but microwaving to soften may take less time.
- Leftovers keep well covered in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- For a vegetarian version, omit ground beef and add extra beans and vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex Mex
