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beef enchiladas

Beef enchiladas

Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser.


- 1 lb ground beef

- 1 onion, diced

- 2 cloves garlic, minced

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (15 oz) corn, drained

- 1 can (10 oz) red enchilada sauce

- 1 cup shredded cheese

- 6-8 flour tortillas

- Olive oil

- Salt

- Pepper

- Chili powder

- Cumin


1. Preheat oven to 375°F (190°C).

2. In a large pan, heat 1 tablespoon of olive oil over medium heat.

3. Add the diced onion and minced garlic, and cook until the onion is softened.

4. Add the ground beef and season with salt, pepper, chili powder, and cumin.

5. Cook the beef until it is browned and fully cooked.

6. Drain any excess fat from the pan.

7. Add the black beans and corn to the pan, and stir to combine with the beef.

8. Pour in half of the enchilada sauce and stir until everything is coated.

9. Remove the pan from heat.

10. Take a flour tortilla and spoon about 1/4 cup of the beef mixture onto one side of the tortilla.

11. Roll the tortilla tightly and place it seam side down in a greased 9x13 inch baking dish.

12. Repeat with the remaining tortillas and beef mixture.

13. Pour the remaining enchilada sauce over the rolled tortillas.

14. Sprinkle the shredded cheese on top.

15. Cover the baking dish with foil and bake for 20 minutes.

16. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

17. Serve the enchiladas hot, topped with any desired toppings such as diced tomatoes, avocado, or cilantro. Enjoy!

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