These Ground Beef Enchiladas are the ultimate comfort food, bringing together seasoned beef, black beans, and melted cheese wrapped in corn tortillas and smothered in savory enchilada sauce. Ideal for a quick weeknight meal or for feeding a crowd, these enchiladas are simple to make and bursting with classic Mexican flavors. With a little spice and plenty of gooey cheese, this dish will be a family favorite in no time!
Ingredients
- 1 pound ground beef
- 3 tablespoons of taco spice blend (either homemade or pre-packaged)
- 1 can (15 ounces) of black beans, thoroughly drained and rinsed
- 1 (4-ounce) can diced green chilies
- 16 extra-thin yellow corn tortillas
- One can (28 ounces) of red enchilada sauce, portioned as needed
- 12 ounces shredded cheese (cheddar, Monterey Jack, or a blend), divided
- 2 (8.8-ounce) packages microwaveable Spanish rice (such as Ben’s Spanish Rice)
- Sea salt and freshly ground black pepper, adjusted according to your preference
Instructions
- Prepare the Ground Beef Filling : Preheat the oven to 375°F (190°C).In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks.Drain excess fat and stir in the taco seasoning, black beans, and diced green chilies. Season with salt and pepper to taste, and cook for another 2-3 minutes until well combined.Warm the Spanish rice according to package instructions and set aside.
- Prepare the Tortillas : To make the tortillas easier to roll, wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
- Assemble the Enchiladas : Pour 1 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.Lay out a tortilla, spoon a small amount of the ground beef mixture and a bit of Spanish rice onto the center, followed by a sprinkle of cheese.Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Top and Bake : Drizzle the leftover enchilada sauce generously over the assembled rolled enchiladas. Sprinkle the remaining cheese evenly over the sauce-covered enchiladas.Cover the baking dish with foil and bake for 20 minutes. Take off the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted, bubbly, and has turned a lovely golden brown.
- Serve : Remove from the oven and let the enchiladas cool for a few minutes.Garnish with fresh cilantro, chopped green onions, or sour cream if desired, and serve warm.
Conclusion
These Ground Beef Enchiladas are a deliciously cheesy, hearty meal that’s easy to whip up and perfect for any occasion. Each bite is packed with seasoned beef, beans, and gooey cheese, making it a satisfying dish that everyone will love. Serve with a side of guacamole or a fresh green salad for a complete Mexican-inspired dinner!
Easy Ground Beef Enchiladas with Black Beans and Cheese
Flavorful enchiladas filled with ground beef,black beans, and cheese, topped with enchilada sauce and baked until bubbly.
Ingredients
- 1 pound ground beef
- 3 tablespoons of taco spice blend either homemade or pre-packaged
- 1 can 15 ounces of black beans, thoroughly drained and rinsed
- 1 4-ounce can diced green chilies
- 16 extra-thin yellow corn tortillas
- One can 28 ounces of red enchilada sauce, portioned as needed
- 12 ounces shredded cheese cheddar, Monterey Jack, or a blend, divided
- 2 8.8-ounce packages microwaveable Spanish rice (such as Ben’s Spanish Rice)
- Sea salt and freshly ground black pepper adjusted according to your preference
Instructions
- Prepare the Ground Beef Filling : Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain excess fat and stir in the taco seasoning, black beans, and diced green chilies. Season with salt and pepper to taste, and cook for another 2-3 minutes until well combined. Warm the Spanish rice according to package instructions and set aside.
- Prepare the Tortillas : To make the tortillas easier to roll, wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
- Assemble the Enchiladas : Pour 1 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Lay out a tortilla, spoon a small amount of the ground beef mixture and a bit of Spanish rice onto the center, followed by a sprinkle of cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Top and Bake : Drizzle the leftover enchilada sauce generously over the assembled rolled enchiladas. Sprinkle the remaining cheese evenly over the sauce-covered enchiladas. Cover the baking dish with foil and bake for 20 minutes. Take off the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted, bubbly, and has turned a lovely golden brown.
- Serve : Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro, chopped green onions, or sour cream if desired, and serve warm.