Beef Enchiladas
A tasty and filling meal featuring seasoned ground beef, beans, and cheese wrapped in tortillas and topped with enchilada sauce.
Ingredients
- 1 batch red enchilada sauce (homemade or 15 ounces store-bought)
- 1 tablespoon olive oil
- 1 small white onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 pounds lean ground beef
- 1 teaspoon ground cumin
- 1 15-ounce can pinto beans (rinsed and drained)
- 1 4-ounce can diced green chiles
- Fine sea salt and freshly cracked black pepper (to taste)
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Optional toppings fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese
Instructions
- Prepare your red enchilada sauce or open your store-bought sauce.
- Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and garlic, cooking until softened, about 3 minutes.
- Add ground beef and cumin, browning the beef until no longer pink, about 5 minutes. Stir in pinto beans and diced green chiles, mixing well. Season with salt and pepper.
- Preheat your oven to 350°F (180°C). Spread half a cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Assemble the enchiladas by laying out a tortilla, spreading 2 tablespoons of sauce over it, adding a spoonful of beef mixture, and sprinkling with cheese. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas and filling. Pour remaining sauce over the top and sprinkle with extra cheese.
- Bake uncovered for about 20 minutes, or until cooked through and edges are slightly crispy. Let cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.