Easy Beef Enchiladas
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This savory, cheesy dish will have your family begging for seconds!
Ingredients:
Image credit: Jo Cooks
Ingredients:
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- salt and pepper (to taste)
- 2 tablespoons taco seasoning
- 15 ounces black beans (drained and rinsed, 1 can)
- 16 ounces of refried beans (1 can)
- 3 cups red enchilada sauce
- 8-10 large flour tortillas
- 2 cups Monterey Jack cheese (shredded)
- Fresh cilantro (chopped, for garnish)
- Fire up your oven to 375°F (190°C) and let it heat while you work your magic.
- Grab a large skillet and heat a drizzle of olive oil over medium heat. Toss in the chopped onion and cook until soft, about 5 minutes. Stir in the garlic for just a minute until fragrant. Crank the heat up to medium-high, add the ground beef, and season with salt and pepper. Cook until browned (6-8 minutes), breaking it up as it cooks. Drain any extra grease, then mix in the taco seasoning, black beans, refried beans, and ½ cup of enchilada sauce.
- Spread a little enchilada sauce in the bottom of a 9x13-inch baking dish. Take a tortilla, spoon a generous line of the beef mixture down the middle, roll it up snugly, and place it seam-side down in the dish. Keep going until all your tortillas are filled and lined up.
- Pour the rest of the enchilada sauce over the top, making sure every inch is covered. Shower it with cheese—Monterey Jack melts like a dream, but use whatever you love. Bake for 20 minutes until the cheese is golden and bubbling.
- Finish with a sprinkle of fresh cilantro for that perfect fresh kick.
- Meat swap? Ground chicken, turkey, or plant-based crumbles work great too.
- Like it spicy? Go wild with hot enchilada sauce or extra taco seasoning.
- Prep ahead: Assemble these the night before, refrigerate, and bake when you're ready.
