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Beef and bean enchiladas are comfort food at its finest each tortilla loaded with a savory pairing of seasoned beef and creamy beans blanketed with cheese and tangy sauce They come out bubbling and hearty making them a guaranteed hit at any dinner table This has become my go to dish for feeding friends especially when I want something crowd pleasers and simple to serve
I first made these enchiladas for my sister’s birthday and now it is a staple on our family’s celebration menu Everyone always wants seconds and the leftovers never last a day
Ingredients
- Ground beef: Choose 80 or 85 percent lean for juicy flavor and richness
- Dried minced onion flakes or small yellow onion: This is your flavor base fresh onions add sweetness if you prefer them over dried
- Refried beans: Opt for a brand with simple ingredients they help bind the filling and create creamy texture
- Taco seasoning: Use your favorite blend or make your own for more control over spice
- Enchilada sauce: Choose a good quality canned version or a homemade batch for best flavor Mild or medium depending on the heat you like
- Corn tortillas: Fresher is better Warm them before rolling so they bend easily and do not crack
- Shredded cheddar cheese: Pick extra sharp if you love a flavorful cheese melt freshly shredded works best for gooey results
Instructions
- Prepare the Pan:
- Lightly spray a 9 by 13 inch baking pan with cooking spray Set your oven to 350 degrees Fahrenheit so it is ready when you finish assembling
- Cook the Beef Filling:
- Add ground beef to a large skillet over medium heat Use a spatula to break up the meat as it cooks Let it brown slowly stirring occasionally for about 6 to 8 minutes Once well browned drain the fat for a less greasy mixture Return to heat and stir in the dried onion or diced fresh onion cooked until soft then add the refried beans and taco seasoning Heat together for at least 3 minutes until well blended and hot throughout This makes your filling stick together and soak up all the flavors
- Warm the Enchilada Sauce:
- Pour your enchilada sauce into a saucepan Warm over medium until steaming but not boiling This helps everything combine well later and prevents a split sauce Pour one cup of the warm sauce into the bottom of your prepared baking pan to keep the enchiladas from sticking
- Soften the Tortillas:
- Stack the corn tortillas and wrap in a damp paper towel Microwave for 45 to 60 seconds until they are hot and flexible Handling one at a time brush lightly on both sides with warm enchilada sauce This step gives every bite extra flavor and keeps the tortillas rollable
- Fill and Roll:
- Scoop about one third cup of the beef and bean filling along the center of each tortilla Sprinkle with a tablespoon of shredded cheddar Roll up from one side keeping everything tucked in Place seam side down into your sauced baking dish Continue with each tortilla packing them snugly so they hold shape
- Sauce and Cheese:
- Pour the remaining enchilada sauce slowly and evenly across the tops of the rolled tortillas so all are covered Scatter the rest of your shredded cheddar over the sauce pressing in so it sticks This gives a blanket of melty golden cheese
- Bake to Perfection:
- Place the filled and topped pan in the oven Bake for 15 to 20 minutes or until the cheese is bubbly and just starting to brown and the dish is piping hot All the flavors settle together best when baked just until melty and the edges start to crisp
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My standby trick is using extra sharp cheddar for a more pronounced taste It reminds me of the first time my mom shared her secret ingredient for enchiladas making even a basic casserole taste unforgettable One night we ate these right from the pan while sharing memories around the kitchen island and now it feels like a tradition every time
Storage Tips
Leftovers can be kept in an airtight container for up to three days in the refrigerator For longer storage wrap tightly and freeze for two months Reheat covered in a low oven or microwave until hot to maintain the cheesy texture
Ingredient Substitutions
If you prefer ground turkey or even black beans for a lighter take these both work well Flour tortillas can be swapped in but corn holds up best to baking and keeps the dish true to its Mexican roots For a smoky twist try adding chipotle powder or smoked paprika in with the taco seasoning
Serving Suggestions
Top each serving with chopped fresh cilantro diced avocado or a spoonful of sour cream for an extra creamy bite Pair with Mexican style rice and a simple green salad for a full meal A squeeze of lime on top brightens everything up
The Story of Enchiladas
Enchiladas are a staple of Mexican cuisine originating centuries ago as simple tortillas dipped in chili sauce Before the modern versions people would wrap various meats and beans much like we do today Every family I know has their own favorite filling combinations This recipe brings that spirit to my table
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Enchiladas are the kind of dish that turns any meal into a gathering and brings smiles to every table Enjoy them fresh from the oven and you will understand why they are always requested at my house
Frequently Asked Questions
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas can be substituted, but the texture will be softer and less traditional than corn.
- → How can I make this dish spicier?
Add diced jalapeños to the filling, use hot enchilada sauce, or sprinkle chili flakes on top before baking.
- → Can I prepare enchiladas ahead of time?
You can assemble enchiladas, cover, and refrigerate them for up to one day before baking.
- → What toppings go well with enchiladas?
Common toppings include sour cream, fresh cilantro, sliced green onions, and chopped tomatoes for added freshness.
- → Is it possible to freeze leftovers?
Yes, wrap cooled enchiladas tightly and freeze. Reheat in the oven for best results.