Go Back
+ servings
white rectangle casserole dish with enchiladas, diced tomatoes, cilantro, and sour cream
Print

Easy Beef Enchiladas

Easy Beef Enchiladas are a delicious dinnertime favorite. Flavorful seasoned ground beef is combined with veggies and black beans, topped with salsa and finished with melty cheese. You'll love these!
Course Main Course
Cuisine Mexican Inspired
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 enchiladas
Calories 319kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 3 cloves garlic minced
  • 1 pound lean ground beef
  • 3 teaspoons chili powder
  • 3 teaspoons cumin
  • 1/2 tsp salt
  • freshly ground pepper to taste
  • 1 15 oz can black beans drained and rinsed
  • 1 16 oz jar salsa divided
  • 10 medium flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • chopped fresh cilantro for topping optional

Instructions

  • Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add the sliced onion and peppers and cook for 5-7 minutes until softened. Add the garlic and stir for 30 seconds until fragrant. Add in the ground beef and break up meat with a wooden spoon, cooking until browned. Season with the chili powder, cumin, salt, and pepper to taste. Stir in the black beans and 1/4 cup of the salsa.
  • Spread a small amount of the salsa (about 1/3 cup) evenly over the bottom of a 9x13 inch baking dish. Warm 3-4 tortillas at a time in the microwave wrapped in a damp paper towel for 30 seconds. Lay the tortillas out on a clean surface and fill each one with about 1/3 cup of the beef filling. Roll the filled tortillas and place seam side down in the prepared baking dish.
  • Top the tortillas with the remaining salsa and cheese, then cover with aluminum foil and bake in the preheated oven for 20-25 minutes until hot and cheese is melted.
  • Serve enchiladas with desired toppings such as sour cream, chopped cilantro, and diced avocado. Enjoy!

Notes

  • I make these with salsa which makes them easy to customize to different tastes and spice levels. I usually use a mild chunky salsa to appeal to my family, but you could use a spicy salsa, green salsa, etc. You can also use regular canned enchiladas sauce as well.
  • These are freezer friendly! Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
  • Feel free to swap out the beef for ground turkey, cooked shredded chicken, or even shrimp!

Nutrition

Serving: 1enchilada | Calories: 319kcal | Carbohydrates: 32g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 790mg | Potassium: 575mg | Fiber: 6g | Sugar: 4g | Vitamin A: 946IU | Vitamin C: 18mg | Calcium: 198mg | Iron: 4mg