Description
This easy and flavorful beef enchilada recipe features soft flour tortillas filled with a spicy ground beef and black bean mixture, enveloped in rich enchilada sauce and melted Cheddar cheese. Perfect for a family-friendly meal that combines classic Mexican flavors with hearty ingredients.
Ingredients
Main Ingredients
- 2 pounds lean ground beef
- ¼ medium onion, finely chopped
- 1 ¼ cups shredded Cheddar cheese, divided
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 ½ cups enchilada sauce
- 1 ½ teaspoons chili powder
- 1 clove garlic, minced
- ½ teaspoon salt
- 8 flour tortillas
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can sliced black olives, drained
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients to prepare for cooking.
- Cook Beef and Onion: Heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking and stirring until the beef is browned and crumbly, about 5 to 7 minutes. Drain any excess grease.
- Prepare Meat Mixture: Stir in 1 cup of shredded Cheddar cheese, sour cream, dried parsley, taco seasoning, dried oregano, and ground black pepper into the cooked beef until the cheese melts. Add enchilada sauce, chili powder, minced garlic, and salt, bringing the mixture to a boil. Then reduce heat to low and simmer until the sauce thickens slightly, about 5 minutes.
- Assemble Enchiladas: Lay one tortilla flat on a work surface and spoon approximately 1/4 cup of the meat sauce down the center. Add 1 tablespoon of black beans and a sprinkling of black olives on top of the sauce. Roll the tortilla tightly around the filling and place seam-side down in a 9x13-inch baking dish. Repeat with all tortillas.
- Add Sauce and Toppings: Pour any remaining meat sauce evenly over the rolled tortillas in the baking dish. Scatter the remaining black beans and black olives over the top. Sprinkle with the remaining ¼ cup of shredded Cheddar cheese.
- Bake: Bake in the preheated oven for 20 to 22 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the enchiladas stand for 5 minutes before serving hot. Enjoy!
Notes
- Use lean ground beef to reduce grease and improve healthiness.
- For a spicier version, add more chili powder or a dash of hot sauce.
- Flour tortillas work best for soft texture; corn tortillas can be used for a gluten-free alternative but may be more fragile.
- Black olives and beans add flavor and texture but can be omitted or substituted if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- For a lower fat option, substitute half the ground beef with ground turkey or chicken.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
