Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 SERVINGS
Easy, quick, and scrumptious enchiladas loaded with a simple and hearty crumbled beef filling. The perfect go-to for busy weeknights that I am pretty sure every family will enjoy! Cheesy and incredibly flavorful enchiladas ready in less than an hour.
INGREDIENTS
2 1/2 c. enchilada sauce, divided
1 tbsp olive oil
8 oz. ground beef
1 (4.5-oz.) can dice green chiles
Kosher salt and freshly ground black pepper, to taste
1/2 c. canned corn kernels, drained
1/2 c. canned black beans, drained and rinsed
1 1/4 c. Monterey Jack cheese, divided
1 1/4 c. shredded cheddar cheese, divided
12 (6”) flour tortillas, warmed
2 tbsp chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled, and diced
1 Roma tomato, diced
HOW TO MAKE BEEF ENCHILADAS
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In the bottom of a 9 x 13-inch baking dish, pour a cup of enchilada sauce and set aside.
Step 3: In a saucepan, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef, green chiles, salt, and pepper and cook for approximately 3 to 5 minutes until brown, crumbling the beef as it cooks. When done, drain the excess grease.
Step 4: Place the beef, corn, beans, half cup of Monterey Jack cheese, and a half cup of cheddar cheese in a large bowl. Mix well until combined.
Step 5: On a flat surface, lay the tortilla. In the middle of the tortilla, spoon 1/4 cup of the beef mixture. Roll the tortillas and place them onto the prepared baking sheet seam-side down. Do the same with the rest of the tortillas and beef mixture. Top the enchiladas with the rest of the enchilada sauce and cheeses. Bake in the preheated oven for approximately 20 minutes until bubbly.
Step 6: Remove from the oven when done. Before serving, garnish with cilantro, avocado, and tomato. Enjoy!
Ingredients
- 2 1/2 c. enchilada sauce, divided
- 1 tbsp olive oil
- 8 oz. ground beef
- 1 (4.5-oz.) can dice green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/2 c. canned corn kernels, drained
- 1/2 c. canned black beans, drained and rinsed
- 1 1/4 c. Monterey Jack cheese, divided
- 1 1/4 c. shredded cheddar cheese, divided
- 12 (6”) flour tortillas, warmed
- 2 tbsp chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled, and diced
- 1 Roma tomato, diced
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In the bottom of a 9 x 13-inch baking dish, pour a cup of enchilada sauce and set aside.
Step 3: In a saucepan, heat the olive oil over medium-high heat. Once the oil is hot, add the ground beef, green chiles, salt, and pepper and cook for approximately 3 to 5 minutes until brown, crumbling the beef as it cooks. When done, drain the excess grease.
Step 4: Place the beef, corn, beans, half cup of Monterey Jack cheese, and a half cup of cheddar cheese in a large bowl. Mix well until combined.
Step 5: On a flat surface, lay the tortilla. In the middle of the tortilla, spoon 1/4 cup of the beef mixture. Roll the tortillas and place them onto the prepared baking sheet seam-side down. Do the same with the rest of the tortillas and beef mixture. Top the enchiladas with the rest of the enchilada sauce and cheeses. Bake in the preheated oven for approximately 20 minutes until bubbly.
Step 6: Remove from the oven when done. Before serving, garnish with cilantro, avocado, and tomato. Enjoy!
