Cheesy Ground Beef Enchiladas

$- 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder The ground beef forms the main filling. It gives the enchiladas a hearty taste. Onion and garlic boost the flavor. Black beans add protein and texture. Choose red or green enchilada sauce based on your taste. The cumin and chili powder give warmth and depth. - 8 small flour tortillas - 2 cups shredded cheddar cheese - Fresh cilantro, roughly chopped, for garnish - Sour cream, for serving (optional) Flour tortillas wrap around the beef mixture. They hold everything together. Cheese makes the enchiladas creamy and rich. Cilantro adds a fresh touch, while sour cream cools the dish. - Alternative proteins: You can use ground turkey or chicken instead of beef. - Vegan options: Swap the beef with lentils or tofu. Use vegan cheese for a dairy-free meal. These swaps keep the dish tasty and fun. Adjust based on your diet or what you have on hand. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step is key for baking. While the oven heats, chop one small onion finely. Mince two cloves of garlic. Set these veggies aside for later use. In a large skillet, add a splash of olive oil and heat it over medium heat. Toss in the chopped onion. Sauté the onion for about 3-4 minutes until it is soft and smells great. Stir often to keep it from burning. Add the minced garlic and 1 pound of ground beef next. Use a spatula to break up the beef as it cooks. Brown the beef for about 5-7 minutes until it is no longer pink. Once browned, add one can of drained black beans, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Pour in half of the enchilada sauce. Stir well and let it simmer for 2-3 minutes. This helps the flavors mix nicely. Take one small flour tortilla and place about ⅓ cup of the beef mixture in the center. Add 2 tablespoons of shredded cheddar cheese on top. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this for all tortillas. After filling each one, pour the rest of the enchilada sauce over the rolled tortillas. Make sure they are well coated. Top them with the remaining shredded cheddar cheese for that cheesy finish. Cover the dish with aluminum foil to keep moisture in. Place it in the preheated oven. Bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. Look for the cheese to bubble and turn golden brown. After baking, let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro. Serve with sour cream if you like. - Use pre-cooked or instant ingredients: Save time by using pre-cooked ground beef. You can find it in stores. Canned black beans are also quick and easy. Just rinse and add them to your mixture. - Time-saving shortcuts: Pre-chop your onions and garlic. Store them in the fridge for easy access. Also, consider buying shredded cheese. It melts faster and is ready to go. - Ensuring a gooey cheese topping: Use plenty of cheese for that perfect melt. Layer cheese both inside the tortillas and on top. This creates a delicious, gooey texture. - Avoiding soggy tortillas: To keep your tortillas from getting soggy, warm them before filling. Heat them in a pan or microwave for a few seconds. This softens them and makes rolling easier. - Pairing with sides and toppings: Serve your enchiladas with a side of rice or beans. Fresh salsa or guacamole also adds a nice touch. Don’t forget to include a crisp salad for balance. - Garnishing ideas: Top your enchiladas with fresh cilantro for color. Add a dollop of sour cream for creaminess. Chopped green onions or sliced jalapeños can give extra flavor and crunch. Pro Tips Use Fresh Ingredients: Fresh herbs and spices can elevate the flavor of your enchiladas. Consider using fresh cilantro and garlic instead of dried for a more vibrant taste. Customize Your Filling: Feel free to add other ingredients to the beef mixture, like diced bell peppers or corn, for extra texture and flavor. Make Ahead: You can prepare the enchiladas in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if baking from cold. Experiment with Cheese: While cheddar is classic, try mixing in other cheeses like Monterey Jack or queso blanco for a unique twist. {{image_4}} When making enchiladas, choose between red or green sauce. Red sauce brings a rich and slightly sweet flavor. Green sauce offers a zesty and vibrant taste. Both options complement ground beef well. You can also add heat! Try jalapeños or hot sauce for an extra kick. Adjust the spice to match your family’s taste. You can make gluten-free enchiladas easily. Use corn tortillas instead of flour ones. They hold up well and taste great. For a vegetarian option, swap the beef for lentils or mushrooms. This change keeps the dish hearty and satisfying. You can still use the same spices and sauces. Get creative with your enchiladas by adding extra veggies! Bell peppers, spinach, or zucchini work well. They add texture and nutrition to the meal. You can also mix different cheeses for a unique flavor. Try pepper jack for a spicy twist or a blend of cheddar and Monterey Jack. These options make your enchiladas stand out and taste amazing! To keep your enchiladas fresh, store them in the fridge. Use an airtight container to lock in moisture. Make sure they cool down first. You can keep them in the fridge for up to three days. For freezing, use freezer-safe containers or heavy-duty foil. These options help prevent freezer burn. Divide enchiladas into single servings for easy reheating later. When it comes to reheating, you have two main choices: microwave or oven. The microwave is quick but may make the tortillas soft. If you want better texture, use the oven. Preheat it to 350°F (175°C) and heat for about 15-20 minutes. To keep flavor and texture, cover your enchiladas with foil while reheating. This keeps them moist and helps the cheese stay gooey. You can freeze enchiladas before or after baking. If freezing before, wrap each one tightly in plastic wrap. Then, put them in a freezer-safe bag. This method allows you to bake them fresh later. If you freeze after baking, let them cool first. Store in a sealed container. To thaw, place in the fridge overnight. Reheat in the oven as mentioned earlier for the best results. Enjoy your delicious enchiladas anytime! To add some kick to your enchiladas, choose spicy enchilada sauce. You can also add chopped jalapeños or diced green chilies to the beef mixture. For a simple boost, sprinkle some cayenne pepper or crushed red pepper flakes in as you cook. If you like heat, taste the mix before you roll it into the tortillas. Adjust the spice to your liking. Yes, you can make these enchiladas ahead of time. Prepare them and store them in the fridge for up to two days. If you want to freeze them, wrap them tightly in foil. You can bake them later. Just thaw them in the fridge overnight before baking. This makes weeknight dinners even easier! Many sides go well with ground beef enchiladas. Try serving them with a fresh salad, Mexican rice, or refried beans. Guacamole or chips with salsa add a nice crunch. For drinks, consider serving a light beer or a refreshing agua fresca. These pairings will make your meal even more enjoyable. You know the enchiladas are done when the cheese is melted and bubbly. The edges should be slightly golden brown. If you insert a knife into the center and it comes out warm, they are ready. Allow them to cool for a few minutes before serving, so the flavors settle and it’s easier to serve. In this article, we discussed how to make delicious Ground Beef Enchiladas. We covered essential ingredients, from ground beef to cheese. I shared step-by-step instructions for preparation and baking. Tips and tricks helped you perfect your dish, while variations showed you how to switch things up. Remember to store leftovers properly and reheat them for great taste. Enjoy your enchiladas, and don’t be afraid to try new flavors! Happy cooking!$

Delicious enchiladas filled with seasoned ground beef, black beans, and topped with melted cheddar cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
8 small flour tortillas
2 cups shredded cheddar cheese
1 bunch fresh cilantro, roughly chopped, for garnish
1 serving sour cream, for serving (optional)

Instructions

Begin by preheating your oven to 375°F (190°C). This will help create a perfect baking environment for your enchiladas.
In a large skillet, pour in a splash of olive oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, which should take about 3-4 minutes. Be sure to stir occasionally to prevent burning.
Next, incorporate the minced garlic and the ground beef into the skillet. Use a spatula to break up the beef as it cooks. Continue cooking until the beef is nicely browned and no longer pink, roughly 5-7 minutes.
Once the beef is cooked, stir in the drained black beans, ground cumin, chili powder, and half of the enchilada sauce. Mix everything thoroughly and allow it to simmer for about 2-3 minutes to meld the flavors.
Take one flour tortilla and spoon about ⅓ cup of the beef mixture onto its center. Add 2 tablespoons of shredded cheddar cheese on top of the mixture. Carefully roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process for the remaining tortillas.
After filling all the tortillas, pour the rest of the enchilada sauce evenly over them, ensuring each one is well coated. Top with the remaining shredded cheddar cheese for that gooey finish.
To bake, cover the dish with aluminum foil to keep the moisture in and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
Once out of the oven, allow the enchiladas to cool for a few minutes before serving. Garnish with freshly chopped cilantro and serve with a dollop of sour cream on the side, if desired.

Notes

Serve with fresh cilantro and sour cream for added flavor.

Keyword beef, cheese, enchiladas, Mexican