thechunkychef.com
Ground Beef Enchiladas
These Easy Beef Enchiladas are made with a flavorful ground beef, green chiles, and black bean filling, piled high with cheese, and all smothered in a mouthwatering homemade enchilada sauce then baked to gooey cheesy perfection!
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Instructions
- 01
Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish and set aside.
- 02
Add oil to a large skillet and heat over MED HIGH heat. Add beef and cook for about 3-4 minutes, crumbling as it cooks.
- 03
Add onion, garlic and green chiles, stir, and cook another 3-4 minutes, until onions are soft and beef is cooked through.
- 04
Drain in a colander and return to skillet. Stir in black beans, half of the cilantro, and about 1/2 cup of the enchilada sauce.
- 05
To prepare the enchiladas, spread a tablespoon or two of the enchilada sauce over a tortilla, then add about 1/8th of the beef mixture down the center. Top with roughly 1/4-1/3 cup of cheese.
- 06
Roll up tortilla and add to prepared baking dish. Repeat with remaining tortillas.
- 07
Spread any remaining enchilada sauce over the top of the tortillas and sprinkle top with remaining cheese.
- 08
Bake, uncovered, for 20-23 minutes, until hot and bubbly and cheese is completely melted.
- 09
Sprinkle top with chopped cilantro. Serve garnished with a little sour cream, cilantro, pico de gallo, diced avocado, etc.
Nutrition
per serving · 1 serving
- Calories
- 1118
- Protein
- 64g
- Carbs
- 66g
- Fat
- 66g
- Fiber
- 12g
- Sugar
- 15g
- Sat. fat
- 31g
- Sodium
- 2990mg
- Cholesterol
- 201mg
Variations & swaps
Variations of this recipe
- Shredded meats – if you prefer a shredded meat texture inside your enchiladas, try my beef barbacoa, pork carnitas, or Mexican-style chicken!
- Ground meats – this recipe works really well with ground pork or chicken instead of beef.
- Vegetarian – also, feel free to use a ground beef alternative (like Impossible beef), tofu crumbles, or all beans to make a vegetarian version!
- Tortillas – I know enchiladas are traditionally made with corn tortillas, but my family prefers when I make these with flour tortillas, so that’s how I’m sharing them here with you. You can definitely swap them out for corn though, if you prefer.
- Store-bought sauce – we LOVE using a homemade sauce for these enchiladas, but it will still taste yummy with store-bought if that’s what you have on hand.
- Extra saucy – feel free to use as much or as little sauce as you’d like for this recipe. You can even dip the tortillas IN the sauce before rolling them! Messy, but delicious.
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