Description
Cheesy Beef & Bean Enchiladas are a delicious and hearty Mexican-inspired dish featuring a savory blend of ground beef, refried beans, and taco seasonings, all wrapped in flour tortillas, smothered with enchilada sauce, and baked to bubbly, cheesy perfection. Perfect for a satisfying family dinner, these enchiladas combine tender meat, creamy beans, and a rich cheese topping, finished with optional fresh cilantro, sour cream, and jalapeños for extra flavor.
Ingredients
Scale
Beef & Bean Filling
- 1 pound ground beef
- 1 can (15 oz) refried beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
Assembly & Topping
- 1 cup enchilada sauce (store-bought or homemade)
- 8 flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
Instructions
- Prepare the Beef & Bean Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
- Cook the Ground Beef: Add minced garlic and ground beef to the skillet, breaking up the meat as it cooks. Cook for 5-7 minutes until browned and fully cooked through.
- Add Seasonings and Beans: Stir in the taco seasoning, refried beans, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through. Remove the skillet from heat.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Add Sauce to the Baking Dish: Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish to keep the enchiladas moist.
- Assemble the Enchiladas: Lay one tortilla on a flat surface, spoon about 1/4 cup of the beef and bean mixture into the center, then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this for all remaining tortillas and filling.
- Cover with Sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated to enhance flavor and moisture.
- Add Cheese Topping: Sprinkle shredded cheddar and mozzarella cheese evenly over the top of the sauce-covered enchiladas for a rich, melted cheese layer.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden, and the edges of the tortillas are crisp.
- Cool Before Serving: Remove the enchiladas from the oven and let them cool for about 5 minutes to allow the flavors to set and to make serving easier.
- Garnish and Serve: Garnish with freshly chopped cilantro, a dollop of sour cream, and sliced jalapeños if desired. Serve warm and enjoy your cheesy beef and bean enchiladas.
Notes
- For a spicier dish, add more jalapeños or a pinch of cayenne pepper to the beef mixture.
- Use corn tortillas instead of flour for a gluten-free option, though you may need to soften them before rolling.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute ground turkey or chicken for a leaner option.
- Homemade enchilada sauce can enhance the flavor if you have time.
