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- Ground beef and produce - 1 pound ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - Canned goods and spices - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) diced tomatoes with green chilies - 1 tablespoon chili powder - 1 teaspoon ground cumin - Salt and pepper to taste - Tortillas and cheese - 8 small corn tortillas - 2 cups shredded cheese (preferably a cheddar or Mexican cheese blend) - 1 cup enchilada sauce - Fresh cilantro, finely chopped, for garnish - Sour cream, for serving Gather these ingredients to make your One Pan Cheesy Ground Beef Enchiladas. Each item plays a key role in building rich flavors. The ground beef adds heartiness, while the beans boost protein and texture. Onions and garlic bring a fragrant base that elevates the dish. The canned tomatoes with green chilies add zest and a bit of heat. Chili powder and cumin deepen the flavor profile. Corn tortillas wrap the savory filling, while cheese becomes a bubbly topping that ties it all together. Don’t forget the cilantro for a fresh finish and sour cream for creaminess. With these ingredients, you’ll create a dish that delights every palate. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This step is key for getting the cheese nice and bubbly. A hot oven helps the cheese melt evenly and makes the enchiladas taste amazing. Next, grab a large skillet and heat it over medium. Add 1 pound of ground beef, 1 small chopped onion, and 2 minced garlic cloves. Cook for 5-7 minutes. Stir often until the beef is browned and the onion is soft. If there's extra fat, drain it carefully. Now, add 1 can of rinsed black beans, 1 can of diced tomatoes with green chilies, 1 tablespoon of chili powder, and 1 teaspoon of ground cumin. Sprinkle salt and pepper to taste. Mix well and let it simmer for about 5 minutes. This lets the flavors blend nicely. To make the tortillas easier to roll, warm them first. You can use a pan over low heat or microwave them for about 30 seconds. Take each tortilla and spoon in 2-3 tablespoons of the beef mix. Add a bit of shredded cheese on top. Then, roll the tortilla tightly and place it seam-side down in your skillet or a lightly greased baking dish. Keep going until all the tortillas are filled and rolled. Now, pour 1 cup of enchilada sauce over the rolled tortillas. Make sure they are all covered. Then, sprinkle the remaining 2 cups of shredded cheese on top. Spread it evenly for the best melt. Place your dish in the preheated oven. Bake for 20-25 minutes. You want the cheese to melt, get bubbly, and turn golden brown. This is when the magic happens! When done, take it out and let it cool for a few minutes. Enjoy the delightful smell and get ready to serve! To make a great filling, you need the right mix of flavors. Start with fresh ingredients. The ground beef should be well-cooked and chopped small. Mix it with onion and garlic for depth. Adding black beans gives protein and texture. The diced tomatoes with green chilies add a nice kick. Use chili powder and cumin for warmth. Always taste the filling before rolling. Adjust salt and pepper to your liking. This way, your enchiladas will burst with flavor. Warming tortillas is key for easy rolling. Cold tortillas can crack and break. You can warm them in a dry pan over low heat. Flip them for about 30 seconds each side. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds. This steams them, making them soft and pliable. Warm tortillas hold the filling better and enhance the taste. Baking enchiladas right is crucial. You want the cheese melted and bubbly. The standard time is about 20-25 minutes at 375°F. Keep an eye on them. If your oven runs hot, check them at 15 minutes. The cheese should turn golden and start to slightly brown. You can cover with foil if they brown too fast, but uncover for the last few minutes to crisp the cheese. - Ensuring Cheese is Melty For that perfect melty cheese, use a good blend. Cheddar or a Mexican blend works well. Spread cheese evenly on top before baking. You can even add a bit more halfway through if you love cheese. It will melt beautifully and create a lovely crust. - Serving Suggestions Serve the enchiladas hot from the oven. Garnish with fresh cilantro for a pop of color. A dollop of sour cream adds creaminess and coolness. You can also add lime wedges for a zesty kick. If you want more crunch, serve with tortilla chips on the side. Enjoy every delicious bite! Pro Tips Warm the Tortillas: Warming your tortillas in a pan or microwave makes them more pliable, preventing them from cracking when rolled. Customize the Filling: Feel free to add additional vegetables like bell peppers or zucchini for extra flavor and nutrition. Use Quality Cheese: A good quality cheese will melt better and add more flavor to your enchiladas. Consider using a blend for added depth. Let it Rest: Allow the enchiladas to cool for a few minutes after baking. This helps them set and makes serving easier. {{image_4}} If you want a meatless meal, switch the ground beef for lentils or black beans. Cook them the same way as beef. They soak up flavors well. You can also use tofu or tempeh. They add protein and texture. You can make these enchiladas even better by adding veggies. Try diced bell peppers, zucchini, or corn. Sauté them with the onion and garlic. They will add color and crunch. Just be sure to keep the total filling amount about the same. To add heat, you can use different cheese blends. Queso fresco or pepper jack cheese works great. They melt well and add flavor. For sauces, try a spicy enchilada sauce or add jalapeños to the mix. You can also sprinkle chili flakes on top before serving. This adds a kick that many love! After enjoying your One Pan Cheesy Ground Beef Enchiladas, store any leftovers in an airtight container. This keeps them fresh and prevents odors from mixing. Place the container in the fridge. They will last for about 3 to 4 days. Always let the dish cool before sealing it up. To reheat your enchiladas, preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish. Cover with foil to keep them moist. Bake for about 15-20 minutes. You can also reheat in the microwave. Use a microwave-safe plate and heat in 1-minute intervals until warm. If you want to save some for later, freezing is a great option. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to 3 months. To eat, thaw overnight in the fridge and reheat as mentioned above. This way, you can enjoy your tasty meal anytime! Yes, you can use flour tortillas. They will make the enchiladas soft and chewy. Corn tortillas add a great flavor and texture. If you prefer flour, just warm them before filling. You can use ground turkey or chicken. For a meatless option, try black beans or lentils. Both will give you a hearty and tasty filling. Just season them well to add flavor. To add heat, mix in jalapeños or hot sauce. You can also use spicy enchilada sauce instead of mild. Adjust chili powder to your taste as well. A bit of cayenne pepper can also do the trick. Yes, you can use cauliflower tortillas or lettuce wraps. Both options are low in carbs and very tasty. Just make sure to adjust the baking time since these may cook faster than regular tortillas. You’ve learned all about making enchiladas with simple steps and tasty ingredients. From the right beef to fresh veggies, each part builds flavor. I shared tips to help you perfect your dish. You can adjust spice levels and even explore variations for everyone to enjoy. Don't forget to store leftovers properly for later. With these easy methods, enchiladas can be a fun family meal. Experiment, have fun, and enjoy every bite!

One Pan Cheesy Ground Beef Enchiladas

Delicious enchiladas filled with ground beef, black beans, and cheese, all baked in a savory enchilada sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 8 small corn tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 cup enchilada sauce
  • for garnish fresh cilantro, finely chopped
  • for serving sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic for 5-7 minutes until browned and onions are softened. Drain excess fat if necessary.
  • Add black beans, diced tomatoes (with juices), chili powder, cumin, salt, and pepper to the skillet. Stir and simmer for 5 minutes.
  • Warm tortillas in a separate pan or microwave. Spoon 2-3 tablespoons of the beef filling onto each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the skillet or a greased baking dish.
  • Pour enchilada sauce over the rolled enchiladas and top with remaining cheese.
  • Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
  • Remove from oven, let cool slightly, garnish with cilantro, and serve warm with sour cream.

Notes

Serve directly from the skillet or a decorative dish, garnished with cilantro and lime wedges.
Keyword beef, cheesy, easy, enchiladas, one-pan