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Beef and Bean Enchiladas

Cheesy Beef and Bean Enchiladas – A Comfort Food Classic

Beef and Bean Enchiladas are a comforting dish made with seasoned ground beef, refried beans, and gooey melted cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce. This easy and satisfying recipe is perfect for family dinners and meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6
Calories 500 kcal

Ingredients
  

  • For the Filling:
  • 1 pound ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 16-ounce can refried beans
  • 1 4-ounce can diced green chilies (optional)
  • 1 cup shredded cheddar or Mexican blend cheese
  • For the Enchiladas:
  • 8 large flour or corn tortillas
  • 1 15-ounce can red enchilada sauce
  • 1 ½ cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • For Toppings Optional:
  • Chopped fresh cilantro
  • Sliced green onions
  • Sour cream
  • Diced avocado
  • Sliced jalapeños
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Instructions
 

  • Preheat the Oven:
  • Set oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Prepare the Filling:
  • In a large skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease if needed.
  • Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
  • Mix in refried beans and green chilies (if using). Cook for another 2 minutes until heated through.
  • Remove from heat and stir in 1 cup of shredded cheese.
  • Assemble the Enchiladas:
  • Spread ½ cup of enchilada sauce in the bottom of the baking dish.
  • Spoon about ¼ cup of the beef and bean mixture into each tortilla.
  • Roll up tightly and place seam-side down in the baking dish.
  • Top with Sauce and Cheese:
  • Pour the remaining enchilada sauce evenly over the tortillas.
  • Sprinkle the remaining 1 ½ cups of shredded cheese on top.
  • Bake:
  • Cover with foil and bake for 15 minutes.
  • Remove the foil and bake for another 10 minutes, until cheese is melted and bubbly.
  • Serve:
  • Let the enchiladas rest for 5 minutes before serving.
  • Garnish with fresh cilantro, green onions, sour cream, avocado, or jalapeños.

Notes

  • Make It Spicier: Use spicy enchilada sauce and add diced jalapeños to the filling.
  • Use Corn Tortillas: If using corn tortillas, warm them before rolling to prevent cracking.
  • Meal Prep: Assemble the enchiladas ahead of time and bake when ready. They can also be frozen before baking for up to 3 months.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 30gFat: 22gSodium: 900mgFiber: 6g