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Ground Beef Enchiladas

A protein-packed dish that combines ground beef and black beans in a zesty enchilada sauce, making it a comforting and time-saving family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 pound ground beef Provides a satisfying protein source.
  • 1 tablespoon olive oil Adds flavor and helps to cook the onions and garlic.
  • 1 medium onion Adds sweetness and depth to the filling.
  • 2 cloves garlic Enhances flavor; use fresh for the best taste.
  • 2 teaspoons ground cumin Imparts a warm earthiness to the dish.
  • 2 teaspoons chili powder Adds heat; adjust for spice preferences.
  • 1 teaspoon smoked paprika Provides a smoky flavor, making the enchiladas stand out.
  • 15 ounces black beans (canned) Boosts fiber and makes the dish more filling.
  • 7 ounces diced green chiles (canned) Adds a layer of heat and flavor.
  • ½ cup cilantro (chopped) Brightens the dish and adds freshness.
  • to taste salt and pepper Essential for flavor balancing.
Assembly
  • 10-12 pieces flour tortillas (soft taco sized) Wraps up all the delicious filling.
  • 28 ounces enchilada sauce The essential sauce that ties everything together.
  • 2 cups shredded cheddar cheese (divided) Melts wonderfully to create a luscious topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients to keep your workflow smooth and efficient.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  2. Stir in the minced garlic, cumin, chili powder, and smoked paprika; cook for another minute until fragrant.
  3. Increase the heat to medium-high, and add the ground beef. Season with salt and pepper, breaking it apart with a spatula, and cook for 5-7 minutes until browned and fully cooked.
  4. Mix in the black beans, diced green chiles, and half of the chopped cilantro. Cook for another 2-3 minutes until everything is heated through.
Assembly
  1. Take a tortilla, scoop about ¼ cup of the beef mixture into the center, sprinkle with a little cheese, then roll it up and place it seam-side down in a greased casserole dish. Repeat with remaining tortillas and filling.
Baking
  1. Once assembled, pour the enchilada sauce evenly over the top, ensuring every tortilla is generously covered. Sprinkle the remaining cheese on top.
  2. Bake uncovered for 20-25 minutes or until bubbly and golden brown.
  3. Remove from the oven and let cool for 5 minutes. Garnish with the remaining cilantro before serving.

Notes

Practical Tip: To ease your weekly planning, consider doubling the recipe so you have leftovers for busy nights or to freeze for future meals.