Pin it
Nothing warms up a busy weeknight quite like a bubbling pan of beef enchiladas packed with comfort and bold flavors. This crowd-pleasing Tex-Mex dish layers hearty ground beef with creamy refried beans and two kinds of savory sauces tucked into soft corn tortillas and smothered in cheddar. It is my go-to for hungry family dinners and always disappears fast from the table.
I first whipped this up one chilly Saturday, and now my friends ask for it whenever they come over. The way the cheese melts into the sauce gets me every time.
Ingredients
- Lean ground beef: Adds the main savory bite to these enchiladas. Look for bright red beef for freshness
- Dried minced onion flakes: Add gentle sweetness and depth. Store these in an airtight jar for best flavor
- Canned refried beans: Bring creamy texture and extra protein. Go with a brand that lists simple ingredients and has a smooth consistency
- Taco seasoning: Gives a punch of flavor. Try to use a no-salt or low-sodium blend to control saltiness
- Enchilada sauce: Brings tang and spice. I recommend trying a sauce you like enough to eat by the spoon
- Corn tortillas: Hold everything together. Freshly made or locally sourced tortillas will make a big difference
- Shredded cheddar cheese: Delivers creamy melt and sharpness. Buy blocks of cheese and shred yourself for best results
Step-by-Step Instructions
- Prepare the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit. Grease a nine by thirteen inch baking dish well so cleanup is easy
- Brown the Beef:
- Heat a large skillet over medium. Add the ground beef and cook until browned and crumbly which usually takes about six to eight minutes. Drain off any excess fat to keep the sauce nice and smooth
- Mix the Filling:
- Add dried minced onion flakes taco seasoning and the whole can of refried beans to the beef. Stir until everything looks completely blended and a rich aroma develops. Let the mixture bubble for a few minutes to marry the flavors
- Heat the Sauce:
- Pour your enchilada sauce into a saucepan and warm gently over low heat. This makes it easier to spread and helps the tortillas soften
- Sauce the Baking Dish:
- Pour about one cup of the warmed enchilada sauce into the bottom of your baking dish and tilt to coat in an even layer
- Prepare the Tortillas:
- Wrap your corn tortillas in a damp paper towel and microwave them for about thirty seconds. This softens the tortillas so they flex easily without cracking
- Assemble the Enchiladas:
- Brush each tortilla with a bit of the warm sauce. Spoon a generous portion of beef mixture in a line down the center. Sprinkle a little cheddar cheese over the filling. Roll each tortilla up snugly and place seam side down in your sauced baking dish
- Top and Bake:
- Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese over everything. Slide the dish into the oven uncovered
- Melt and Bubble:
- Bake for fifteen to twenty minutes until the cheese is melted and bubbling and the sauce is slightly thickened around the edges
- Finish and Serve:
- Let the enchiladas cool for at least five minutes before serving so they set up and are easy to lift out
Pin it
I have a soft spot for sharp cheddar as it adds all the rich gooeyness you want in an enchilada. My family cannot resist picking off the crispy cheese bits that bubble up around the edges.
Storage Tips
Store any leftover enchiladas in an airtight container in the fridge for up to three days. For best texture reheat in the oven covered at three hundred twenty five degrees until warm throughout. You can freeze assembled unbaked enchiladas wrapped tightly in layers of foil and plastic wrap for up to two months. Bake from frozen adding extra time as needed
Ingredient Substitutions
Swap in ground turkey or chicken for the beef if you want something a little lighter. Vegetarian crumbles or sauteed mushrooms give the same satisfying texture. Try pinto beans or black beans for the filling if you are out of refried beans. Monterey Jack or a Mexican cheese blend also works great for a change of pace
Serving Suggestions
Top your enchiladas with a dollop of sour cream and a sprinkle of chopped cilantro for a zesty finish. Fresh avocado slices or pickled jalapenos add tang and creamy contrast. I love serving this dish with a crisp green salad tossed in lime juice or a scoop of Mexican rice on the side for a full meal
Cultural and Historical Context
Enchiladas have roots in Mexican cuisine going back centuries where tortillas would be dipped in chili sauce and filled with whatever was on hand. This Tex-Mex version leans hearty and cheesy perfect for American family-style dinners but still honors the casserole tradition where comfort and community go hand in hand
Frequently Asked Questions
- → How can I prevent tortillas from cracking when rolling?
Warm tortillas by microwaving them wrapped in a damp paper towel for about 30 seconds to make them pliable and prevent cracking.
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or plant-based crumbles are great alternatives for a lighter or vegetarian version.
- → What cheese works best for melty enchiladas?
Freshly shredded cheddar cheese melts smoothly and has bold flavor, enhancing the creamy texture of your enchiladas.
- → How can I add more fiber or nutrition?
Mix in a can of black beans or your favorite veggies with the beef mixture for extra fiber and nutrients.
- → How do I add a spicy kick to this dish?
Use a medium or hot enchilada sauce, or sprinkle diced jalapeños into the filling for extra spice.