Print

Ground Beef Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These ground beef enchiladas are quick, easy, and delicious! Seasoned ground beef, black beans, green chilies, and plenty of melty cheese are nestled inside corn tortillas and smothered with enchilada sauce and even more cheese. The best part is they’re baked on a bed of rice so you’ve got a complete meal all in one pan!

Ingredients

Units Scale
  • 1 pound ground beef
  • 3 tablespoons homemade or store-bought taco seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 4 ounce can diced green chilies
  • 16 extra thin yellow corn tortillas
  • 28 ounce can red enchilada sauce, divided
  • 12 ounces shredded cheese, divided
  • 2 (8.8 ounce) package microwaveable Ben’s Spanish Rice
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add ground beef, and cook, crumbling with a spatula until browned and cooked through.
  3. Add taco seasoning, 1/2 cup of enchilada sauce, black beans, and diced green chilies.
  4. Simmer for a few minutes over low heat and season to taste with salt and pepper.
  5. Heat oven to 375 degrees.
  6. Spread Spanish rice in an even layer in the bottom of a baking dish. Drizzle with enchilada sauce.
  7. Warm up corn tortillas in the microwave and cover with a towel as you’re working.
  8. Add 1/8 of the meat mixture to a tortilla then sprinkle with a tablespoon or so of cheese and roll them up.
  9. Place seam side down on top of the rice. Drizzle with remainining enchilada sauce and top with remaining shredded cheese.
  10. Cover and bake for 25 minutes or until the sauce is bubbly around the edges. Remove foil and broil for 1-2 minutes if desired.
  11. Garnish with cilantro, green onions, and sour cream. Enjoy!
  12. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • This recipe makes a pretty big batch of enchiladas – 16 in total. You can either make it in a 9×13 baking dish or split it up into two 8×8 or 9×9 baking dishes.

    • I like to split it up into two pans and then freeze one for later. You can also halve the recipe and just make 8 enchiladas.

    • Warm the tortillas in the microwave before rolling them! If you don’t they will likely crack and not hold the filling quite as well. That quick zap in the microwave makes them warm and pliable. After you microwave them, cover them with a clean kitchen towel and just remove one tortilla at a time as you’re filling it.

    • Spray the tin foil with olive oil cooking spray before covering the enchiladas. This will ensure that the melty cheese doesn’t stick to the foil.

Find it online: https://midwestfoodieblog.com/ground-beef-enchiladas/