Cheesy Beef Enchiladas

$- 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 2 cups enchilada sauce (red or green) - 8 small flour or corn tortillas - 2 cups shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, for garnish - Sour cream, for serving You can add more flavor with some optional items. Here are some ideas: - Jalapeños for heat - Bell peppers for crunch - Avocado for creaminess - Lime juice for zest - Green onions for a fresh touch Choosing good ingredients can make your enchiladas great. Here’s how: - Ground Beef: Look for lean beef with a good color. Avoid any with a lot of fat. - Onion and Garlic: Pick fresh ones without blemishes. Strong scents mean they are fresh. - Beans: Use low-sodium canned beans for a healthier option. Rinse them well. - Corn: Frozen corn often tastes sweeter. Fresh corn is great if in season. - Tortillas: Choose soft tortillas that don’t crack when rolled. Look for whole grain options if you prefer. - Cheese: Buy blocks of cheese and shred it yourself for better flavor and melt. - Sauce: Choose a brand you love or make your own for a personal touch. Using quality ingredients makes your beef enchiladas taste better and more authentic. Enjoy the process of selecting fresh, vibrant flavors! {{ingredient_image_2}} First, I heat a skillet over medium heat. I add 1 pound of ground beef. I use a wooden spoon to break it apart. I cook it until it turns brown, about 5-7 minutes. After that, I drain any extra fat. This makes the filling leaner. Next, I add 1 small chopped onion and 2 minced garlic cloves to the skillet. I sauté them for about 3-4 minutes. I wait until the onion is soft and clear. This adds great flavor to the beef. Then, I stir in 1 teaspoon each of ground cumin and chili powder. I also add 1 can of black beans, rinsed and drained, and 1 cup of corn. I mix everything and cook for another 2-3 minutes. I want the flavors to blend well. Once done, I take the skillet off the heat. Now, I preheat my oven to 350°F (175°C). This helps the enchiladas bake evenly. I pour 1 cup of enchilada sauce into a baking dish. I spread it evenly on the bottom. This keeps the enchiladas from sticking. I take a tortilla and place about ¼ cup of the beef filling in the center. I top it with a tablespoon of cheese. Then, I roll the tortilla tightly, starting from one end. I place it seam-side down in the dish. I repeat this with the rest of the tortillas and filling. I want them snug in the dish. After that, I pour the remaining enchilada sauce over the tortillas. I cover each one well. Finally, I sprinkle the leftover cheese on top. I cover the baking dish tightly with aluminum foil. This traps the moisture. I bake them in the oven for 20 minutes. After 20 minutes, I remove the foil. I bake them for another 10-15 minutes. I check that the cheese is melted and bubbly. It should be lightly golden on top. Once they are done, I take them out and let them cool for about 5 minutes. I like to garnish them with fresh cilantro. I serve them with sour cream on the side for a tasty treat. To make your beef enchiladas truly shine, focus on the beef. Start by browning it well. Use medium heat and break it apart in the skillet. This method adds a rich flavor. Next, add the onion and garlic. Sauté them until soft. This step builds depth in taste. Don’t rush these parts. The goal is to layer flavors. Soggy enchiladas are a common problem. To avoid this, always use a good sauce. Pour some sauce in the baking dish first. This keeps the bottom from getting wet. Also, roll the tortillas tightly. A loose roll can lead to filling escaping during baking. Finally, cover with foil while baking, then remove it for the last minutes. This helps the cheese crisp up. When serving, keep it simple and fresh. A sprinkle of cilantro adds color and taste. Sour cream is a must-have on the side. It gives a cool contrast to the warm enchiladas. You can also add avocado or a slice of lime for extra zing. Serve directly from the baking dish for a casual vibe. This dish is perfect for family meals or gatherings. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality cheese can elevate the flavors of your enchiladas significantly. Customize the Spice Level: Adjust the amount of chili powder and cumin based on your heat preference. Adding diced jalapeños can also give it a nice kick! Make Ahead: Assemble the enchiladas a day in advance and store them in the refrigerator overnight. Just bake them when you're ready to serve. Experiment with Fillings: Feel free to swap out the beef for shredded chicken or add more veggies like bell peppers or spinach for a healthier twist. {{image_4}} You can make a tasty vegetarian version of enchiladas. Instead of beef, use a mix of black beans, corn, and bell peppers. Add some sautéed mushrooms for a savory taste. You can even include tofu for added protein. Use the same enchilada sauce and cheese to keep the dish classic and comforting. If you love heat, spice things up! Add chopped jalapeños or serrano peppers to the beef filling. You can also use a spicy enchilada sauce or mix in some cayenne pepper. This gives your enchiladas a nice kick. Adjust the spice level to fit your taste. Cheese makes enchiladas extra delicious. While cheddar and Mexican blend are great choices, you can try others too. Queso blanco adds a creamy texture, while pepper jack gives a spicy twist. Feel free to mix different cheeses for more flavor. Just make sure to use a cheese that melts well for that perfect gooey finish. To store leftover enchiladas, let them cool first. Place them in an airtight container. Make sure to cover them well. You can keep them in the fridge for up to three days. This helps keep the flavors fresh. If you want to freeze enchiladas, it’s best to do this before baking. Wrap each enchilada in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months. When you are ready to eat them, just thaw them in the fridge overnight. To reheat enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes. If you like, you can add extra cheese on top. Enjoy your delicious dish! You can use many options. Ground turkey or chicken works well. For a plant-based option, try lentils or black beans. Each choice brings a unique flavor. Just cook it the same way as beef. Yes, you can! Feel free to swap red enchilada sauce for green. You can also use salsa or mole. Each sauce offers new tastes and colors to your dish. Beef enchiladas last about three to four days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for your next meal. Yes, you can make enchiladas ahead! Prepare them, then cover and refrigerate before baking. When you're ready, just bake as normal. This saves time on busy days. In this post, we explored the ingredients and steps for making beef enchiladas. You learned how to prepare a tasty beef filling, assemble the enchiladas, and bake them to perfection. I shared tips to enhance flavor and to avoid sogginess. You also saw variations to try, including vegetarian and spicy options. Finally, we discussed storage and reheating methods. This dish is versatile and fun to make. Enjoy experimenting with your own enchilada recipes!$

Cheesy Beef Enchiladas

Delicious enchiladas filled with seasoned beef, black beans, corn, and cheese, topped with enchilada sauce.

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Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
2 cups enchilada sauce (red or green)
8 small flour or corn tortillas
2 cups shredded cheese (cheddar or a Mexican blend)
to taste Fresh cilantro, for garnish
to taste Sour cream, for serving

Instructions

In a large skillet set over medium heat, add the ground beef. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain any excess fat from the skillet to keep the filling lean.
To the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion turns translucent and softens, infusing the beef with flavor.
Stir in the ground cumin, chili powder, rinsed black beans, and corn. Cook everything together for an additional 2-3 minutes, allowing the flavors to meld. Remove the skillet from heat once combined.
Preheat your oven to 350°F (175°C) as you prepare the enchiladas.
Pour 1 cup of enchilada sauce into a baking dish, spreading it out evenly along the bottom.
Take a tortilla and place about ¼ cup of the beef and bean mixture down the center. Top with a tablespoon of shredded cheese. Roll the tortilla tightly from one end to the other and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
Once all enchiladas are in place, pour the remaining enchilada sauce over the entire dish, covering each enchilada generously. Evenly sprinkle the remaining cheese atop the sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
Allow the enchiladas to cool slightly for about 5 minutes before serving. Garnish with freshly chopped cilantro and serve with a generous dollop of sour cream.

Notes

Serve with sour cream and garnish with cilantro for added flavor.

Keyword beef, cheese, enchiladas, Mexican