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.
Heather's Beef Enchiladas
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING7 People
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VIEWS106
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
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Carbohydrate79 g
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Cholesterol86 mg
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Fiber9 g
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Protein37 g
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Saturated Fat12 g
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Sodium1464 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a deep 12x6-inch baking dish with cooking spray.
02
StepIn a small bowl, combine the garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano. Set aside this vibrant spice blend.
03
StepHeat 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
StepIn 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
StepRemove 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
StepStir the milk into the remaining soup mixture until the sauce is smooth and creamy. Remove from heat.
07
StepSpoon 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
StepBake 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.
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Amie Stamm
May 22, 2025My kids are picky eaters, but they loved these enchiladas.
Kenya Bernhard
May 7, 2025Next time, I will double the recipe so I have leftovers for lunch.
Stefanie Hagenes
Mar 1, 2025I added a can of corn to the beef mixture and it was delicious.
Fredy Beer
Dec 6, 2024I substituted ground turkey for beef and it was just as good.
Francisca Waters
Sep 6, 2024The sauce is so creamy and flavorful. I will definitely be making this again.
Shea Schaefer
Aug 30, 2024This recipe is a keeper! My family devoured it.
Marcel Huels
Aug 28, 2024I made these last night and they were a hit. So easy to put together!
Jovani Bernhard
Aug 24, 2024This is my go-to recipe for enchiladas now. Thank you!
Hank Kshlerin
May 9, 2024I made these for a potluck and they were gone in minutes!