Beef and Bean Enchiladas
Savory enchiladas stuffed with ground beef, creamy refried beans, and topped with enchilada sauce and cheddar cheese. Perfect for family gatherings or cozy dinners!
Ingredients
Filling
- 680 g ground beef Make sure to drain excess fat after cooking.
- 1 tablespoon dried minced onion flakes or 1 small onion, finely diced Diced onion can be used instead of flakes.
- 425 g canned refried beans
- 1 package taco seasoning mix
Assembly
- 3 cans enchilada sauce (each 285 g) Reserve 240 ml for the bottom of the baking dish.
- 12 corn tortillas (15 cm each) Warm before filling to prevent tearing.
- 340 g shredded cheddar cheese Use a mix of cheeses for enhanced flavor.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Lightly grease a 22 x 33 cm baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Return the beef to the skillet, add onion flakes or diced onion, refried beans, and taco seasoning. Stir well to combine and cook on low until heated through. Set aside.
- Pour enchilada sauce into a saucepan and heat over medium until warmed. Pour 240 ml of sauce into the bottom of the prepared baking dish.
- Wrap corn tortillas in a damp paper towel and microwave for 45–60 seconds until pliable. Lightly brush both sides of each tortilla with enchilada sauce.
Assembly
- Place approximately 80 ml beef mixture down the center of each tortilla. Top with 1 tablespoon (about 7 g) shredded cheddar cheese. Roll and arrange seam-side down in the baking dish. Repeat for all tortillas.
- Spread the remaining enchilada sauce evenly over rolled enchiladas. Sprinkle the remaining shredded cheddar cheese across the top.
- Bake in the preheated oven for 15–20 minutes, or until cheese is melted and enchiladas are heated through.
Serving
- Serve these enchiladas hot, garnished with fresh cilantro, sour cream, or guacamole.
Notes
To store leftovers, let the enchiladas cool completely, then place them in an airtight container. They can be kept in the fridge for about 3-4 days, or frozen for up to 2 months.