Easy Beef and Bean Enchiladas
Enjoy restaurant flavors at home with these easy beef and bean enchiladas. Green enchilada sauce adds mild Mexican flavor that the whole family loves.
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Happy Cinco de Mayo! 🍹🍴
Do you love Mexican food? In honor of Cinco de Mayo, I thought I'd share our family's beef and bean enchilada recipe with you today! Our family craves these flavors and I make something with South of the border taste almost every week!
These beef enchiladas are so satisfying and easy to make. Sometimes when I'm rushed for time, I'll prep them and refrigerate the baking dish. Then it takes no time to bake them to reveal all the cheesy, gooey goodness!
These beef enchiladas are so satisfying and easy to make. Sometimes when I'm rushed for time, I'll prep them and refrigerate the baking dish. Then it takes no time to bake them to reveal all the cheesy, gooey goodness!
The refried beans can be substituted with other beans (black or pinto) but I'd recommend not doing that! The combo of the warm beef and refried beans creates this delicious filling that is so creamy and gooey and it just can't be achieved by using whole beans.
I got this recipe from my Auntie Judy several years ago. I've tweaked it a little to make it work for our family and incorporated additional Mexican flavors because we just can't get enough! You'll find a printable recipe card below.
This recipe is so versatile!
Before I share the recipe, just a quick note. This is one of those recipes that you can't mess up! Truly. If you don't have the green enchilada sauce, just leave it out. Or substitute some salsa verde...or red enchilada sauce. If you only have 1 lb of ground beef, or turkey...use that!
Spice it up!
If your family loves spicy food, add a couple of diced jalapenos and extra garlic and chili powder when you're cooking the beef.
How to make easy cheesy beef and bean enchiladas
Ingredients
- 1-1/2 lb ground beef
- 1 medium onion diced (I use 1/2 an onion because I don't like a lot)
- 1 clove garlic minced
- 1 can refried beans
- 1 4 oz can diced green chilis
- 1 8 oz can tomato sauce
- 3 Tbsp chili powder
- 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1 14 oz can green enchilada sauce
- 1-2 cups grated cheese (a Mexican cheese blend is best, but you can also use cheddar!)
- flour tortilla shells (I use the smaller, 8" size)
Serve with:
- salsa
- sour cream
- fresh chopped cilantro
- avocado
- fresh lime
Nothing to it, these enchiladas are so easy!
Add remainder of ingredients and mix well. Slowly mix the refried beans into the hot beef and watch it melt! YUM!
Simmer for 10 minutes to allow the flavors to blend and get happy.
Prepare a 9 x 12 glass baking dish by greasing it or adding 1/2 cup enchilada sauce to the bottom.
Spoon beef enchilada mixture onto flour tortillas, roll up and place in baking dish. I used 2 full tablespoons per tortilla but adjust depending on the size of the tortillas you're using.
*Note: this recipe can feed a crowd if you add sides like Spanish rice, tortilla chips, etc. I had enough filling for another meal so I froze it to enjoy another night.
Pour remainder of the enchilada sauce onto the tortillas. My daughter doesn't like too much, so I leave the ones along the edge with just a little.
Top with grated cheese. Experiment with different types of cheese to change up the flavor. We prefer a Mexican cheese blend, but I used what I had in the house...sharp cheddar.
I made these in advance, and I love my covered Pyrex dish because the lid is awesome! Went into the fridge until I was ready to bake.
Lightly cover with foil and bake at 350° for 20 minutes. Take foil off and continue baking for 10-15 minutes or until cheese is bubbly.
Oh man, I can't wait to dig in!
Lightly cover with foil and bake at 350° for 20 minutes. Take foil off and continue baking for 10-15 minutes or until cheese is bubbly.
Oh man, I can't wait to dig in!
Serve with salsa, sour cream, fresh cilantro, avocado slices and a squeeze of lime. Or just grab a fork and dig in!
These beef enchiladas are so cheesy and gooey and filled with rich beef flavor...they're seriously amazing!
Do you like how I styled these pictures? We brought home a bottle of Mexican whiskey from our trip to the Riviera Maya last summer...we don't care for it, but like the bottle!! 😄 A margarita is more my style!
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These look delicious, and I can't wait to try them. I love recipes that are "flexible" that I can't mess up. :) Thank you!
ReplyDeleteThank you! I hope you enjoy :)
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