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- 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 can (10 oz) diced tomatoes with green chilies - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 8 large flour tortillas - 2 cups shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro, chopped, for garnish - Sour cream, for serving The key to great enchiladas is fresh and tasty ingredients. Ground beef gives a rich flavor. Black beans add protein and fiber. Diced tomatoes with green chilies bring heat and color. You can find these items at any grocery store. If you want quick prep, use canned beans and pre-shredded cheese. This saves time without losing taste. Fresh corn is great but frozen corn works too. It's easy and still tasty. If you want to switch things up, try these ideas: - Use ground turkey or chicken instead of beef for a leaner option. - Swap black beans for pinto beans or refried beans for different flavors. - Try corn tortillas instead of flour for a gluten-free option. - For extra flavor, add diced bell peppers or jalapeños to the mix. - Use different cheeses like pepper jack for a spicy twist. These changes can keep your enchiladas exciting and fun! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). 2. In a large skillet, cook 1 lb of ground beef over medium heat. Stir it often until browned. Be sure to drain the excess fat. 3. Add 1 small chopped onion and 2 minced garlic cloves to the skillet. Cook for about 3-4 minutes until the onion turns soft and clear. 4. Stir in 1 can (15 oz) of black beans, 1 cup of corn, and 1 can (10 oz) of diced tomatoes with green chilies. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Heat it all for about 5 minutes. 5. In a bowl, mix 1 cup of cheddar cheese with 1/2 cup of Monterey Jack cheese. Set aside some cheese for later. 6. Take a tortilla and place about 1/3 cup of the beef mixture in the center. Add a tablespoon of the cheese mix on top. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Do this with the remaining tortillas. 7. Pour 1 cup of enchilada sauce over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheese on top. 8. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and a bit golden. 9. Once done, let the dish cool for a few minutes. Garnish with fresh chopped cilantro. Serve hot with a dollop of sour cream on the side. For an extra kick, add sliced jalapeños! - Use fresh ingredients for the best flavor. Fresh onions and garlic make a big difference. - Brown the ground beef well. This adds depth and richness to your enchiladas. - Don't overfill the tortillas. About 1/3 cup of filling works well. - Roll the tortillas tightly. This helps keep the filling inside while baking. - Fresh cilantro adds color and a burst of flavor. Sprinkle it on top before serving. - A dollop of sour cream adds creaminess. It also balances the spice of the dish. - For heat lovers, add sliced jalapeños. They bring a great kick to the plate. - Sauté the onions and garlic until soft. This brings out their natural sweetness. - Let the meat mixture cool slightly before filling the tortillas. This helps keep the tortillas from getting soggy. - Cover the baking dish with foil for the first half of baking. This keeps the enchiladas moist. - Remove the foil to allow the cheese to get bubbly and golden. This makes for a delicious topping. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your enchiladas. Customize Your Fillings: Feel free to add other ingredients like bell peppers or zucchini for extra nutrition and flavor. Make it Spicy: If you like heat, add diced jalapeños or a splash of hot sauce to the beef mixture. Let it Rest: Allow the enchiladas to rest for a few minutes after baking. This helps them set and makes serving easier. {{image_2}} To make these enchiladas vegetarian, swap the ground beef for black beans or lentils. Both options add protein and fiber. You can also use a mix of veggies like bell peppers and zucchini. This keeps the dish healthy and tasty. Just sauté the veggies until soft before adding them to your filling. Cheese is key in enchiladas. While cheddar and Monterey Jack work great, you can try others. Pepper Jack adds a spicy kick, while queso blanco offers a creamy texture. For a unique twist, use feta or goat cheese for tangy notes. Mix different cheeses for a flavor bomb! You can get creative with your fillings. Add cooked rice for more substance or sautéed mushrooms for umami. Chopped spinach or kale boosts nutrition without changing the flavor much. For a bit of heat, add diced jalapeños to the beef mixture. Don’t forget to top with fresh herbs like cilantro or green onions for extra freshness! To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you have a big batch, separate them with parchment paper. This helps stop them from sticking. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15-20 minutes. If they seem dry, add a splash of enchilada sauce. You can also reheat them in the microwave. Use a microwave-safe plate and heat for about 1-2 minutes. For long-term storage, freeze the enchiladas before baking. Wrap each one in plastic wrap and then in foil. This helps keep them fresh. They can stay in the freezer for up to three months. When you are ready to eat, bake them straight from the freezer. Just add about 10 extra minutes to the baking time. You can serve many tasty sides with these enchiladas. Some great choices are: - Mexican rice - Refried beans - Fresh guacamole - Chips and salsa - A simple green salad These sides complement the rich flavors of the enchiladas and add variety to your meal. Yes, you can make these enchiladas ahead of time. Prepare them up to the baking step. Cover the dish and store it in the fridge for up to 24 hours. When ready, just bake them as instructed. They will taste great even after some time in the fridge. Making homemade enchilada sauce is easy and fun. Here’s a simple recipe: 1. Heat 2 tablespoons of olive oil in a pan. 2. Add 2 tablespoons of flour and stir for one minute. 3. Pour in 2 cups of chicken or vegetable broth slowly while stirring. 4. Add 1 can (15 oz) of tomato sauce. 5. Season with 1 teaspoon of chili powder, 1 teaspoon of cumin, and salt to taste. 6. Simmer for 10-15 minutes until it thickens. This sauce is flavorful and perfect for your enchiladas! Cheesy Ground Beef Enchiladas are a delicious meal that many enjoy. We discussed key ingredients, simple steps, and great tips to make them perfect. Plus, I shared variations to suit different tastes and ways to store and reheat leftovers. In summary, these enchiladas are not just easy to make; they also offer many flavors. I encourage you to try them and impress your family and friends. Enjoy creating your own version with the steps and tips provided!

Cheesy Ground Beef Enchiladas

Delicious enchiladas filled with seasoned ground beef, black beans, corn, and cheese, topped with enchilada sauce and more cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 8 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup enchilada sauce (store-bought or homemade)
  • for garnish fresh cilantro, chopped
  • for serving sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.
  • Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
  • Stir in the black beans, corn, diced tomatoes (with juices), chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes until heated through.
  • In a separate bowl, combine 1 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese. Reserve the rest for topping.
  • Lay out a tortilla and spoon about 1/3 cup of the beef mixture down the center. Sprinkle a tablespoon of the cheese mixture on top. Roll the tortilla tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
  • Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheese on top.
  • Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.
  • Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro.

Notes

Serve hot with a dollop of sour cream and extra cilantro. Optional: offer sliced jalapeños for those who love an extra kick!
Keyword beef, cheesy, enchiladas, Mexican