Description
Delicious and comforting Cheesy Beef & Bean Enchiladas featuring a savory ground beef and refried bean filling, wrapped in soft flour tortillas, topped with enchilada sauce and a blend of melted cheddar and mozzarella cheeses. Perfectly baked to bubbly perfection, this dish makes a satisfying meal for any occasion.
Ingredients
Scale
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
- 1 cup enchilada sauce (store-bought or homemade)
- 8 flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
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.
- Cook the Beef and Garlic: Add minced garlic and ground beef to the skillet, breaking up the meat as it cooks. Cook for 5-7 minutes until the beef is browned and fully cooked.
- Combine Filling Ingredients: Stir in the taco seasoning, refried beans, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Baking Dish: Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
- Assemble the Enchiladas: Lay one tortilla flat on a surface, spoon about 1/4 cup of the beef and bean mixture into the center, then roll it up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat with all tortillas.
- Add Sauce: Pour the remaining enchilada sauce over the assembled tortillas, making sure they are all evenly coated.
- Add Cheese: Sprinkle shredded cheddar and mozzarella cheese evenly over the top of the enchiladas.
- Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are slightly crispy.
- Cool Before Serving: Remove the baking dish from the oven and allow the enchiladas to cool for about 5 minutes.
- Garnish and Serve: Garnish the enchiladas with freshly chopped cilantro, sour cream, and sliced jalapeños as desired before serving.
Notes
- For a spicier dish, add more jalapeños or use a spicy enchilada sauce.
- Use corn tortillas for a gluten-free version but be sure to soften them first to prevent cracking.
- Leftover enchiladas reheat well in the oven or microwave.
- You can substitute ground turkey or chicken for a leaner protein option.
- Make sure not to overfill the tortillas to avoid them splitting during baking.
