Heather's Beef Enchiladas

Heather's Beef Enchiladas
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    7 People
  • VIEWS
    106

These Beef Enchiladas are a symphony of savory flavors, perfect for a comforting family meal. Filled with a richly spiced beef and bean mixture and smothered in a creamy, cheesy sauce, they're sure to become a new weeknight favorite. Prepare them in advance for a hassle-free dinner, or assemble and bake for a quick and satisfying feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    79 g
  • Cholesterol
    86 mg
  • Fiber
    9 g
  • Protein
    37 g
  • Saturated Fat
    12 g
  • Sodium
    1464 mg
  • Sugar
    3 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch baking dish with cooking spray.

02

Step

In a small bowl, combine the garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano. Set aside this vibrant spice blend.

03

Step

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 10 minutes. Drain off any excess grease. Stir in the black beans, water, taco seasoning, and the prepared spice blend. Cook, stirring occasionally, until most of the liquid has evaporated, 5 to 10 minutes.

04

Step

In a separate skillet, melt the butter over medium heat. Add the diced green onions and cook until softened, about 5 minutes. Stir in the cream of mushroom soup, sour cream, and diced green chile peppers until well combined. Reduce heat to low and simmer gently until the mixture is heated through, 2 to 3 minutes.

05

Step

Remove 3/4 cup of the soup mixture and stir it into the ground beef mixture. Fold in 1/2 cup of the Cheddar-Monterey Jack cheese until melted and well combined.

06

Step

Stir the milk into the remaining soup mixture until the sauce is smooth and creamy. Remove from heat.

07

Step

Spoon about 1/2 cup of the ground beef mixture into each tortilla. Roll the tortillas up tightly and place them seam-side down in the prepared baking dish. Pour the creamy sauce evenly over the enchiladas, ensuring they are completely coated. Sprinkle the remaining 1/2 cup of Cheddar-Monterey Jack cheese over the top.

08

Step

Bake in the preheated oven until the cheese is melted, bubbly, and lightly browned, and the edges of the casserole are golden, 30 to 35 minutes. Let cool slightly before serving.

For an extra layer of flavor, consider adding a layer of refried beans to the tortillas before adding the beef mixture.
To make ahead, assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
Serve with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro.

Bud Spinka

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 35 Ratings)
Total Reviews: (9)
  • Amie Stamm

    My kids are picky eaters, but they loved these enchiladas.

  • Kenya Bernhard

    Next time, I will double the recipe so I have leftovers for lunch.

  • Stefanie Hagenes

    I added a can of corn to the beef mixture and it was delicious.

  • Fredy Beer

    I substituted ground turkey for beef and it was just as good.

  • Francisca Waters

    The sauce is so creamy and flavorful. I will definitely be making this again.

  • Shea Schaefer

    This recipe is a keeper! My family devoured it.

  • Marcel Huels

    I made these last night and they were a hit. So easy to put together!

  • Jovani Bernhard

    This is my go-to recipe for enchiladas now. Thank you!

  • Hank Kshlerin

    I made these for a potluck and they were gone in minutes!

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