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Ground beef enchiladas in a baking dish garnished with black olives and chopped cilantro.
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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: ground beef, mexican
Servings: 6 people
Author: Jenna Harrison

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
US Customary - Metric

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.

Nutrition

Serving: 1.33enchiladas | Calories: 514kcal | Carbohydrates: 30g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 716mg | Potassium: 504mg | Fiber: 4g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 7mg | Calcium: 365mg | Iron: 4mg