If you’re craving a comforting, flavor-packed meal that brings everyone to the table with eager smiles, this Cheesy Beef & Bean Enchiladas Recipe is exactly what you need. Imagine tender flour tortillas filled with a savory blend of seasoned ground beef and creamy refried beans, all smothered in rich enchilada sauce and topped with heaps of melted cheddar and mozzarella cheese. It’s a dish that has the perfect balance of hearty textures and bold flavors, making it a true crowd-pleaser any night of the week.
Ingredients You’ll Need
To make this delicious Cheesy Beef & Bean Enchiladas Recipe, you only need a handful of simple ingredients that pack an incredible flavor punch. Each ingredient plays a vital role, from the savory ground beef and creamy beans to the melty cheeses that create that irresistible gooey topping.
- 1 pound ground beef: Provides a rich, savory base with hearty texture.
- 1 can (15 oz) refried beans: Adds creamy, smooth body and depth of flavor.
- 1 small onion, diced: Offers a subtle sweetness and crunch when sautéed.
- 2 cloves garlic, minced: Delivers a fragrant aroma and bold taste.
- 1 packet (1 oz) taco seasoning: Brings a perfect blend of spices that tie all flavors together.
- 1 cup enchilada sauce: Creates a tangy, flavorful coating for the tortillas.
- 8 flour tortillas (10-inch): Soft, flexible wraps that hold all fillings perfectly.
- 2 cups shredded cheddar cheese: Sharp, melty cheese for a delicious topping.
- 1 cup shredded mozzarella cheese: Adds creamy, stretchy melted goodness.
- 1 tablespoon olive oil: For sautéing and enhancing flavor.
- Salt and pepper, to taste: Essential seasonings to brighten the dish.
- Fresh cilantro, chopped (optional): Adds fresh, herbal notes.
- Sour cream (optional): Cool and creamy contrast when serving.
- Sliced jalapeños (optional): For those who love a spicy kick.
How to Make Cheesy Beef & Bean Enchiladas Recipe
Step 1: Prepare the Beef & Bean Filling
Start by heating olive oil in a large skillet over medium-high heat. Toss in the diced onion and sauté it for 2 to 3 minutes until it softens and releases its natural sweetness. Then, add the minced garlic and ground beef. Break up the meat with your spoon as it cooks for about 5 to 7 minutes until it’s nicely browned and cooked through. This will be the hearty, savory heart of your enchiladas.
Step 2: Season and Combine
Once the beef is cooked, stir in the taco seasoning packet, refried beans, and a pinch of salt and pepper. Let everything cook together for another 2 to 3 minutes, allowing the flavors to meld and the filling to thicken a little. When it’s done, remove the skillet from heat and set it aside while you prep the tortillas.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Pour 1/4 cup of enchilada sauce on the bottom of the dish, spreading it evenly. Lay one flour tortilla flat, scoop about 1/4 cup of the beef and bean filling into its center, and roll it up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat this until all eight tortillas are filled and snugly arranged side by side.
Step 4: Add Sauce and Cheese
Next, pour the remaining enchilada sauce generously over the filled tortillas, making sure every inch is coated to keep the enchiladas moist and flavorful. Then, sprinkle the shredded cheddar and mozzarella cheese evenly on top. This cheese layer will bake into a glorious, bubbling crown of golden goodness.
Step 5: Bake to Perfection
Bake your enchiladas in the preheated oven for 20 to 25 minutes. You want the cheese to be fully melted, bubbly, and starting to turn a gorgeous golden brown at the edges. The tortillas should be slightly crispy on the top edges, offering a perfect contrast to the cheesy interior.
Step 6: Serve and Enjoy
Remove the baking dish from the oven and let your Cheesy Beef & Bean Enchiladas rest for about 5 minutes. This short wait allows everything to set and cool down just enough for easy serving without losing that delicious molten cheese pull.
How to Serve Cheesy Beef & Bean Enchiladas Recipe
Garnishes
Nothing elevates these enchiladas more than fresh garnishes. Sprinkle chopped cilantro over the top for a bright, herbal note. A dollop of sour cream balances the richness with a creamy tang, and sliced jalapeños add a hit of heat if you’re feeling adventurous. These simple touches enhance every bite with layers of flavor and texture.
Side Dishes
Serve your enchiladas alongside a crisp Mexican-style salad or cilantro-lime rice to keep things fresh and vibrant. Black beans or charro beans work beautifully on the side if you want to stick to the classic theme. A bowl of guacamole or fresh pico de gallo also complements this dish perfectly, bringing brightness and creamy freshness.
Creative Ways to Present
If you’re hosting a dinner or want to make your meal feel festive, serve these enchiladas in individual ramekins or use smaller tortillas for bite-sized enchilada rolls. You can also top them with a drizzle of fresh salsa verde or avocado crema for added color and zing. Presentation is a fun way to keep things lively and exciting!
Make Ahead and Storage
Storing Leftovers
You can easily store leftover Cheesy Beef & Bean Enchiladas in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to cover them well to prevent drying out, and you’ll have delicious, ready-to-eat comfort food waiting for busy evenings.
Freezing
This recipe freezes exceptionally well. For best results, assemble the enchiladas but don’t bake them first. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, bake directly from frozen by adding a few extra minutes to the baking time.
Reheating
To reheat, pop individual servings in the microwave for a couple of minutes or warm the entire dish in a 350°F (175°C) oven until heated through and the cheese is melty again. Cover with foil to keep the enchiladas moist and avoid overcooking the cheese.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a wonderful authentic flavor and a slightly different texture. Just be sure to warm them before rolling to prevent cracking.
Is this recipe spicy?
This straightforward Cheesy Beef & Bean Enchiladas Recipe is mild by default but you can easily add sliced jalapeños or extra chili powder to spice things up to your liking.
Can I make this vegetarian?
Yes! Simply swap the ground beef for extra beans, vegetables, or even a plant-based meat substitute. The enchilada sauce and cheese keep it flavorful and hearty.
What’s the best cheese to use?
A combination of cheddar and mozzarella is perfect for meltiness and flavor. You can also experiment with Monterey Jack or Pepper Jack for an extra cheesy twist.
Can I prepare this ahead for a party?
Definitely. Assemble the enchiladas a few hours in advance, cover them, and refrigerate. Bake when you’re ready, making this recipe ideal for stress-free entertaining.
Final Thoughts
This Cheesy Beef & Bean Enchiladas Recipe is a warm hug in food form, perfect for sharing around the table with family and friends. It’s comforting, flavorful, and can be made ahead or customized with your favorite toppings. Give it a try soon—you’ll see why it quickly becomes a go-to for easy weeknight dinners or festive gatherings alike!
Print
Cheesy Beef & Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Cheesy Beef & Bean Enchiladas are a comforting and flavorful Mexican-inspired dish featuring a savory ground beef and refried bean filling wrapped in warm flour tortillas, smothered with enchilada sauce, and topped with melted cheddar and mozzarella cheese. Perfect for a satisfying family dinner, they offer a delicious combination of textures and vibrant flavors.
Ingredients
Beef & Bean Filling
- 1 pound ground beef
- 1 can (15 oz) refried beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
Assembly & Toppings
- 1 cup enchilada sauce (store-bought or homemade)
- 8 flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
- Sliced jalapeños (optional)
Instructions
- Prepare the Beef & Bean Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened, then add the minced garlic and cook for another minute.
- Cook the Ground Beef: Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook for 5-7 minutes until browned and cooked through.
- Combine Ingredients: Stir in the taco seasoning, refried beans, salt, and pepper. Continue cooking for 2-3 minutes until well combined and heated through, then remove from heat.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1/4 cup of enchilada sauce evenly across the bottom.
- Assemble the Enchiladas: Place one tortilla on a flat surface, spoon 1/4 cup of the beef and bean mixture into the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, coating them evenly. Sprinkle the shredded cheddar and mozzarella cheese on top.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and the edges of the tortillas are slightly crispy.
- Serve: Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, sour cream, and sliced jalapeños if desired before serving.
Notes
- You can substitute ground turkey for a leaner option.
- Use corn tortillas to make the dish gluten-free if preferred.
- To make it spicier, add more jalapeños or hot sauce to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
- For extra flavor, use homemade enchilada sauce instead of store-bought.
