Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4 SERVINGS
These beef enchiladas are the most look forward meal at home! Loaded with delicious, hearty crumbled beef filling with melty goodness – these enchiladas sure to be your next favourite weeknight dinner!
INGREDIENTS
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1 tbsp olive oil
2 1/2 c. enchilada sauce, divided
12 (6”) flour tortillas, warmed
8 oz. ground beef
1 (4.5-oz.) can (diced) green chiles
1/2 c. canned black beans, drained and rinsed
1/2 c. canned corn kernels, drained
1 1/4 c. shredded cheddar cheese, divided
1 1/4 c. Monterey Jack cheese, divided
1 avocado, halved, seeded, peeled, and diced
1 Roma tomato, diced
2 tbsp chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
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 1 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 to the skillet. Cook for approximately 3 to 5 minutes or until browned, crumbling the beef as it cooks. When done, drain any excess grease.
Step 4: Combine the beef, corn, beans, half cup Monterey Jack cheese, and half cup cheddar cheese in a large bowl.
Step 5: On a flat surface, lay the tortilla. In the centre of the tortilla, spoon 1/4 cup of the beef mixture. Now, roll the tortilla and put it on the prepared baking dish seam-side-down. Do this for the rest of the tortillas and beef mixture.
Step 6: Top the filled tortillas with the rest of the enchilada sauce and cheeses.
Step 7: Bake the enchiladas for approximately 20 minutes in the preheated oven until bubbly. Remove from the oven when done and serve right away garnished with cilantro, avocado, and tomato. Enjoy!
![BEEF ENCHILADAS](https://cookitonce.com/wp-content/uploads/2021/12/BEEF-ENCHILADAS-150x150.jpg)
Ingredients
- 1 tbsp olive oil
- 2 1/2 c. enchilada sauce, divided
- 12 (6”) flour tortillas, warmed
- 8 oz. ground beef
- 1 (4.5-oz.) can (diced) green chiles
- 1/2 c. canned black beans, drained and rinsed
- 1/2 c. canned corn kernels, drained
- 1 1/4 c. shredded cheddar cheese, divided
- 1 1/4 c. Monterey Jack cheese, divided
- 1 avocado, halved, seeded, peeled, and diced
- 1 Roma tomato, diced
- 2 tbsp chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
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 1 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 to the skillet. Cook for approximately 3 to 5 minutes or until browned, crumbling the beef as it cooks. When done, drain any excess grease.
Step 4: Combine the beef, corn, beans, half cup Monterey Jack cheese, and half cup cheddar cheese in a large bowl.
Step 5: On a flat surface, lay the tortilla. In the centre of the tortilla, spoon 1/4 cup of the beef mixture. Now, roll the tortilla and put it on the prepared baking dish seam-side-down. Do this for the rest of the tortillas and beef mixture.
Step 6: Top the filled tortillas with the rest of the enchilada sauce and cheeses.
Step 7: Bake the enchiladas for approximately 20 minutes in the preheated oven until bubbly. Remove from the oven when done and serve right away garnished with cilantro, avocado, and tomato. Enjoy!