Beef and Bean Enchiladas (Print Version)
Layers of beef, beans, tortillas, and cheddar create a baked, crowd-pleasing Mexican-style dinner.
# Ingredients:
→ Main Ingredients
01 -
680 g ground beef
02 -
1 tablespoon dried minced onion flakes or 1 small onion, finely diced
03 -
425 g canned refried beans
04 -
1 package taco seasoning mix
05 -
3 cans (each 285 g) enchilada sauce
06 -
12 corn tortillas (15 cm each)
07 -
340 g shredded cheddar cheese
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 22 x 33 cm baking dish with nonstick cooking spray.
02 -
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat. Return beef to skillet, add onion flakes or diced onion, refried beans, and taco seasoning. Stir well to combine and cook on low until heated through. Set aside.
03 -
Pour enchilada sauce into a saucepan and heat over medium until warmed. Pour 240 ml of sauce into the bottom of the prepared baking dish.
04 -
Wrap corn tortillas in a damp paper towel and microwave for 45–60 seconds until pliable. Lightly brush both sides of each tortilla with enchilada sauce.
05 -
Place approximately 80 ml beef mixture down the center of each tortilla. Top with 1 tablespoon (about 7 g) shredded cheddar cheese. Roll and arrange seam-side down in the baking dish. Repeat for all tortillas.
06 -
Spread remaining enchilada sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheddar cheese across the top.
07 -
Bake in preheated oven for 15–20 minutes, or until cheese is melted and enchiladas are heated through.
# Notes:
01 -
Softening tortillas prevents cracking and facilitates rolling.