Ground Beef Enchiladas
This easy ground beef enchiladas recipe makes dinner hassle-free and delicious. Unlike other enchilada recipes, mine balances bold flavors with easy preparation to provide a cozy homemade dish without any stress.
Servings: 6 people
Equipment
- Large Skillet
- 9x13 baking dish
- Wooden spoon or spatula
- measuring cups
- Cutting board and knife
Ingredients
FOR THE ENCHILADAS:
- 1 lb ground beef
- 14.5 oz can diced tomatoes
- ½ cup black beans drained
- ½ cup frozen corn
- 1 oz packet of taco seasoning
- 8 8-inch flour tortillas
- 8 oz cheddar cheese grated
- 2.25 oz can sliced black olives drained
- 19 oz can red enchilada sauce
GARNISHES:
- Fresh cilantro chopped
Instructions
- Move the oven rack to the middle position and preheat the oven to 350℉
- Lightly grease a 9 by 13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet.
- Add diced tomatoes, black beans, corn, and taco seasoning, and cook on medium-high heat for 4-5 minutes.
- Spread ½ cup of the enchilada sauce on the bottom of the prepared baking dish.
- Take a tortilla, add ½ cup of the beef mixture to the middle, and top with 2 Tablespoons cup of shredded cheese.
- Roll the tortilla up and place it seam-side down in the pan. Continue with the rest of the tortillas.
- Pour the rest of the enchilada sauce over the filled and rolled tortillas.
- Sprinkle the remaining cheese and the olives on top of the enchiladas.
- Bake for 25-30 minutes until bubbly.
- Sprinkle with chopped cilantro, serve, and enjoy.
Notes
STORE: Store leftovers in an airtight container in the fridge for up to three days.
FREEZE: After assembling the tortillas, cover them tightly with foil and freeze them for up to three months.
REHEAT: Warm the enchiladas in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.
MAKE-AHEAD: Assemble the enchiladas the morning or night before, cover them, and refrigerate them until ready to bake.