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
Scale
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.
