Description
Sizzling beef enchiladas bring comfort straight to your dinner table with minimal effort and maximum flavor. Melted cheese, zesty sauce, and tender beef create a Mexican-inspired meal that feeds hungry families in less than 30 minutes.
Ingredients
Scale
Main Proteins:
- 1 lb ground beef
- 1 can (15 oz) black beans
Carbohydrate Base:
- 8–10 corn tortillas
- 2 cups enchilada sauce
Supporting Ingredients:
- 2 cups shredded cheese
- 1 medium onion, diced
- 1 cup bell peppers, diced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 1 pound ground beef, breaking it into small crumbles and seasoning with salt and pepper until completely browned.
- Add 1 diced medium onion and 1 cup diced bell peppers to the beef. Saute for 3-4 minutes until vegetables become tender and slightly translucent.
- Mix 1 can of drained black beans and 1 cup enchilada sauce into the beef mixture. Simmer for 2-3 minutes, stirring occasionally to blend flavors.
- Warm 8-10 corn tortillas in the microwave for 30 seconds to make them pliable. Fill each tortilla with 2-3 tablespoons of the beef mixture.
- Roll each tortilla tightly and arrange them seam-side down in the same skillet you used for cooking.
- Preheat your oven to 375°F. Pour remaining 1 cup enchilada sauce evenly over the rolled tortillas.
- Sprinkle 2 cups of shredded cheese across the top of the enchiladas. Ensure even coverage.
- Transfer the skillet directly into the preheated oven. Bake for 15-20 minutes until cheese melts completely and edges turn golden.
- Remove from oven and garnish with ¼ cup chopped fresh cilantro before serving hot directly from the skillet.
Notes
- Tortilla tip: Warm corn tortillas briefly in a skillet before rolling to prevent cracking and make them more pliable.
- Cheese selection: Choose a good melting cheese like cheddar or Monterey Jack for the best flavor and texture.
- Spice customization: Adjust the heat level by using mild, medium, or hot enchilada sauce based on your preference.
- Make-ahead magic: Assemble the enchiladas earlier in the day and refrigerate, then bake when ready to serve for an easy weeknight dinner.
- Prep Time: 7-8 minutes
- Cook Time: 20-27 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 466 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg