Description

A hearty and flavor-packed enchilada dish loaded with seasoned ground beef, melted cheese, and a rich enchilada sauce. This easy-to-make recipe is perfect for a comforting family dinner or meal prep!

Ingredients

For the Filling:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed (optional)
1 cup corn (fresh or frozen, optional)

For the Enchiladas:
8-10 corn tortillas
1 can (10 oz) enchilada sauce (red or green)
2 cups shredded cheese (cheddar and/or Monterey Jack)
Olive oil for cooking

For Garnish:
2 green onions, sliced

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Instructions

Preheat the Oven:
- Preheat oven to 350°F (175°C).
Cook the Filling:
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Sauté chopped onion and garlic until softened and fragrant.
- Add ground beef, breaking it apart as it cooks. Once browned, drain excess fat if necessary.
- Stir in chili powder, cumin, salt, and pepper. If using black beans and corn, mix them in now. Remove from heat.
Prepare the Baking Dish:
- Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
Assemble the Enchiladas:
- Fill each tortilla with a spoonful of beef mixture and a sprinkle of cheese.
- Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Top with Sauce & Cheese:
- Pour the remaining enchilada sauce over the enchiladas, ensuring they are fully coated.
- Sprinkle with any remaining shredded cheese.
Bake the Enchiladas:
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

Garnish & Serve:
- Let the enchiladas cool for a few minutes before topping with sliced green onions.
- Serve hot with optional toppings like sour cream, guacamole, or jalapeños.

Notes

Swap ground beef with ground turkey or shredded chicken for a different protein option.
Use flour tortillas instead of corn if preferred.
For a spicier kick, add diced jalapeños to the filling or use a hot enchilada sauce.

Leftovers store well in the fridge for up to 3 days and can be reheated easily.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican