Say hello to our family-favorite enchiladas! These 30-minute ground beef enchiladas feature tortillas rolled with hearty ground beef and black beans, spiked with a homemade spice mix, and smothered in smokey enchilada sauce. All baked until golden and bubbling, it’s a classic, hearty dinner bound to become a family favorite.
Beefy Cheesy Enchiladas Made Fresh & Simple!
If you love enchiladas, but feel like they’re too daunting to make at home, this ground beef enchilada recipe is for you! Honestly, everyone needs a good, SIMPLE enchilada recipe in their back pocket they can throw together on a given weeknight, and these beef and black bean enchiladas are just that.
The star of the show is quick-cooking ground beef that I’ve beefed up (pun intended) with canned black beans to make a budget-friendly and filling meal. Of course, while I used black beans, any kind of canned bean works — or honestly you can leave the beans out if you’re not a fan.
I also zhuzhed up the beef and bean filling (without a lot of fuss) by adding a simple spice blend of salt, garlic powder, cumin, and chili powder instead of a seasoning packet, and then brought it all together with my all-time favorite quick & easy enchilada sauce. If you have the time, it’s worth making enchilada sauce for so much richness, but I totally get that sometimes we need convenience, so feel free to use a good quality store-bought enchilada sauce instead. Or, mix things up and go with a green enchilada sauce — It’s all good!
Then just roll the filling up in tortillas (both corn and flour tortillas will work), top with more sauce, and the all-important cheeeeese and bake. After just 20 minutes in the oven, you’ll have a one-pan meal that doesn’t need anything on the side, except fun toppings. I’m an absolute sucker for sour cream on top, and my family goes wild for a good dousing of my 4-ingredient guacamole. If you are looking for a simple side, I’ve got you! This compilation of my fav sides for enchiladas will give you lots of great options.
Make It Gluten Free
Ground beef enchiladas can easily be made gluten free by using gluten free or corn tortillas and gluten free enchilada sauce.
Welcome to My Kitchen! Let’s Make Ground Beef Enchiladas
Yep, You Can Freeze This One for Later
Save yourself time and effort for busy nights by making these enchiladas ahead of time. You can freeze it baked or unbaked by simply covering it with plastic wrap and placing it in the freezer. To cook from frozen, simply add an additional 15 minutes to the cooking time.
The Whole Enchilada
Y’all, I am such a sucker for enchiladas! They’re economical to make, feed a crowd, and can be made so many ways! If you’re not into ground beef, or just want to try some other variations, check out my other simple, fresh & delicious enchilada recipes:
- If you’re not doing red meat, you’ll love my ground turkey enchiladas
- Or, if a meatless meal is more your thing, check out my black bean & sweet potato enchiladas
- Short on time? This chicken enchilada skillet is the way to go
- If green’s more your thing, you’ll dig my creamy green chicken enchiladas as well
- For casserole vibes, check out my layered vegetarian enchilada casserole
Simple Ground Beef Enchiladas (w/ Black Beans)
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- ½ teaspoon kosher salt, divided
- 1 pound lean ground beef
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ¼ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cup finely shredded Mexican cheese blend, divided
- 10 (8-inch) small flour tortillas, warmed
- 2 cups mild red enchilada sauce
- olive oil or avocado oil cooking spray
Instructions
- Heat the oven to 350F.
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.
- Add the ground beef, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the beef apart into small pieces and cook until browned and cooked through, about 5 minutes. Drain grease if necessary.
- Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat, allow to cool slightly, then add ¾ cup cheese, stirring to combine.
- Grease or spray a large, 9×13 inch baking dish. Spread ¼ cup enchilada sauce over the bottom in an even layer.
- Spray each tortilla lightly on both sides with avocado or olive oil.
- Add a heaping ⅓ cup of the beef-bean mixture to a tortilla. Roll tightly and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and beef-bean mixture.
- Spray the top again lightly with avocado or olive oil. Drizzle the remaining ¾ cup enchilada sauce over the rolled tortillas. You can spread the sauce out evenly, or just drizzle. I personally like to leave some of tortillas bare so they crisp up slightly. Sprinkle over the remaining ¾ cup cheese.
- Bake for 20-25 minutes, or until the sauce begins to bubble along the sides and the cheese is bubbling and golden.
- Serve with toppings of your choice.
Notes
- Corn or flour tortillas can be used for this recipe. If using corn, make sure they are warmed through properly to avoid ripping.
- For make ahead tips, substitutions, and more, see blog post above.
Nutrition
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