Beef Enchiladas

These Beef Enchiladas have the best seasoned ground beef filling with black beans, cheese, and more! It's a restaurant quality recipe that's easy to make for friends and family.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, Mexican

Servings: Enchiladas

Calories: 313kcal

Author: Stephanie

Ingredients

Sauce (for the Beef)

½ cup beef broth
2 tablespoons lime juice
1 teaspoon hot sauce
1 teaspoon honey
½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
2 ½ teaspoons cornstarch

Enchiladas

1 lb. ground beef
salt to taste
1 small yellow onion diced
10 oz. enchilada sauce
3 cloves garlic minced
1 (15 oz.) can black beans drained and rinsed
1 (4 oz.) can diced green chiles undrained
2 tablespoons finely chopped cilantro plus more to garnish
10 (8-inch) flour tortillas
3 cups shredded Mexican cheese divided

US Customary - Metric

Instructions

Preheat oven to 350° F.
Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning. (Make sure the liquid is at room temp when the cornstarch is added to ensure you don't activate it.)
Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.
Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.
Add the combined sauce mixture (from step 2) and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.
Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.
Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce on the bottom, the layer will be very thin.
Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
Spread enchilada sauce over the top, up to ¾ cup. Sprinkle with an even layer of cheese.
Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!

Notes

Pro Tips

Tortillas:I like to use 8-inchflour tortillas as they're easy to roll and stay in place vs. corn tortillas, but you can use corn as well. I microwave them just before rolling to make them more pliable.
This filling makes enough for 10 tortillas. If your casserole dish can only fit 8, you can refrigerate or freeze leftover filling for easy tacos another day!
Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can.
Cheese: I recommend you shred your cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can also use packaged Mexican shredded cheese though.
Toppings/Add-ons include Avocado, Guacamole, Salsa, Green or Red Onions, Jalapenos, Diced Tomatoes, Pico De Gallo, and more! (Sour cream is a must!)
Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something extra.
Prefer chicken? Try my Chicken Enchiladas and White Chicken Enchiladas!
Want more dinner ideas?! Try my Chicken Taquitos, Steak Fajitas and Chicken Quesadillas next! And find all of my Mexican-inspired collection here!

Make-Ahead Method

Assemble as outlined but don't top with enchilada sauce or cheese until ready to bake. Refrigerate for up to 2 days.
When ready to serve, top with sauce/cheese. Cover and bake for 30 minutes. Remove cover and bake for 15 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
If baking from frozen: Cover and bake for 1 hour. Remove cover and bake for 15 minutes, or until hot and bubbly.

Storage

Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Nutritional information is an estimate and is per enchilada. This recipe makes 10 enchiladas.

Nutrition