Description
Delicious beef enchiladas made with tender ground beef, refried beans, and a zesty red enchilada sauce.
Ingredients
Scale
- 1½ lbs ground beef
- 1 small onion, diced (or 1 tablespoon dried minced onion)
- 2 cloves garlic, minced
- 1 packet (28 g) taco seasoning or 2 tablespoons homemade seasoning
- 1 can (16 oz / 450 g) refried beans
- ½ cup (120 ml) water
- 10–12 corn tortillas
- 2 cups (480 ml) red enchilada sauce
- 2 cups (200 g) shredded cheddar or Mexican blend cheese
- Optional Toppings:
- Sour cream
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat oven to 190°C (375°F).
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Stir in taco seasoning and water. Simmer 3–4 minutes.
- Add refried beans and mix until creamy and heated through.
- Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish.
- Spoon beef and bean mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake 20–25 minutes until bubbly and cheese is melted.
- Garnish with sour cream and cilantro before serving.
Notes
- Allow the enchiladas to cool for a few minutes before serving for easier handling.
- These enchiladas can be frozen before baking, just add extra time to the baking if cooked from frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg