Easy Beef and Bean Enchiladas
Here's a tasty way to switch up Taco Tuesday! These beef and bean enchiladas are fast, hearty and delicious! Using pantry staples, this meal comes together fast and will feed a crowd! I'm Cindy and I blog at DIY Beautify. If a recipe makes it onto my blog, that's because it's a tried, tested and approved family favorite!!
Please note: this recipe is a great basic, but feel free to play around with flavors and substitutions!! For instance, if your family enjoys spicy dishes, increase the chili powder, add another jalapeno and garlic clove. Or try using ground turkey or chicken to make it a healthier meal.
Brown ground beef with onions, garlic and jalapeno, if using.
Drain off grease and add refried beans, chilies, tomato sauce and seasonings. The refried beans will slowly melt into the beef mixture as they heat.
Simmer for 10 minutes to allow flavors to blend. Yum! This is a good time to do a taste test and adjust seasonings as needed.
Prepare a 9x13 baking dish by either lightly greasing or adding about 1/2 cup of green enchilada sauce to the bottom of the dish. Green enchilada sauce is milder than red, and adds moisture and a nice Mexican flavor to these enchiladas.
Spoon 2-3 tablespoons of beef and bean mixture onto each tortilla, roll up and place in baking dish.
Pour the rest of the enchilada sauce over the top and top that with shredded cheese.
Cover loosely with foil and bake at 350° for 20 minutes. Remove foil and continue baking for an additional 10-15 minutes until cheese is bubbly (oven temps vary).
Cool a few minutes. Serve with salsa, sour cream, fresh cilantro, avocado slices and a squeeze of lime. Or just grab a fork and dig in!
Easy Beef and Bean Enchiladas
- 1-2 pounds ground beef
- 1/2 onion diced
- 1 clove garlic minced
- 1 diced jalapeno, optional
- 14 oz refried beans
- 4 oz diced green chilies
- 8 oz tomato sauce
- 3 Tbs ground chili powder
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 14 oz green enchilada sauce
- 1-2 cups grated cheese (we prefer a Mexican blend)
- 8" flour tortillas
- Spanish rice
- sour cream
- chopped cilantro
- fresh lime wedges
- Brown beef with onions and garlic (I added a diced jalapeno). Scoop out any grease with a turkey baster.
- Add remainder of ingredients and mix well. Slowly mix the refried beans into the hot beef and watch it melt! YUM!
- Simmer for 10 minutes to allow the flavors to blend and get happy.
- Prepare a 9 x 12 glass baking dish by greasing it or adding 1/2 cup enchilada sauce to the bottom.
- Spoon beef enchilada mixture onto flour tortillas, roll up and place in baking dish. I used 2 full tablespoons per tortilla but adjust depending on the size of the tortillas you're using.
- Pour remainder of the enchilada sauce onto the tortillas.
- Top with grated cheese. Experiment with different types of cheese to change up the flavor. We prefer a Mexican cheese blend, but I used what I had in the house...sharp cheddar.
- Lightly cover with foil and bake at 350° for 20 minutes. Take foil off and continue baking for 10-15 minutes or until cheese is bubbly.
- You can make these enchiladas ahead and freeze or make in the morning and pop in fridge, then bake for dinner while you're making Spanish rice! Lots of flexibility!