Description
These Ground Beef Enchiladas are a hearty and flavorful Mexican casserole featuring lean ground beef simmered with beans, corn, and homemade or store-bought taco seasoning, wrapped in tortillas, smothered in rich enchilada sauce, and baked to bubbly perfection. This easy family dinner offers a satisfying balance of protein, veggies, and cheese with a deliciously saucy finish.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Enchiladas
- 2 cups red enchilada sauce, divided
- 8 medium flour or corn tortillas
- 2 cups shredded Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven: Set your oven to 375 degrees F (190 degrees C) to prepare it for baking the enchiladas.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat, add the finely chopped onion and cook for 3 to 4 minutes or until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
- Cook ground beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6 to 8 minutes. Drain any excess grease to keep the dish from being too oily.
- Add seasonings and simmer: Stir in taco seasoning, tomato sauce, beef broth, black beans, corn, salt, and pepper. Let the mixture simmer gently for 5 minutes until it thickens slightly and all flavors meld together.
- Prepare baking dish: Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble enchiladas: Spoon about 1/3 cup of the beef mixture down the center of each tortilla, sprinkle a little shredded cheese over the meat, then roll the tortillas tightly and place them seam-side down in the baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the assembled rolled tortillas. Sprinkle the rest of the shredded Mexican blend cheese over the top for a bubbly, cheesy crust.
- Bake: Place the dish uncovered in the preheated oven and bake for 20 to 25 minutes, until the cheese is fully melted and bubbly, and the enchiladas are heated through.
- Rest and garnish: Allow the enchiladas to rest for 5 minutes out of the oven to firm up slightly. Garnish with chopped fresh cilantro if desired before serving.
Notes
- For a spicier kick, add diced green chilies or jalapeños to the beef mixture before simmering.
- Corn tortillas provide a more traditional flavor and are a great gluten-free option, though flour tortillas are softer and easier to roll.
- You can assemble the enchiladas in advance, cover them tightly, and refrigerate for up to 24 hours before baking to save time on busy days.
