Cheesy Beef and Bean Enchiladas
Cheesy beef and bean enchiladas are an easy and delicious dinner recipe the whole family will love. This is a dinner that always has my picky kids going back for seconds.
This recipe makes 25-30 enchiladas and is a two night dinner for my family. I love cook once eat twice type of meals! The enchiladas reheat well in the oven.
These enchiladas are made with seasoned ground beef, refried beans, corn tortillas, enchilada sauce, and Chihuahua cheese.
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Ingredients
- Ground beef
- Onion
- Salt, pepper, chili powder, cumin, dried cilantro
- Minced garlic
- Refried beans
- White corn tortillas
- Oil for frying
- Enchilada sauce
- Chihuahua cheese
Make Cheesy Beef and Bean Enchiladas
To start making enchiladas, chop an onion and measure out your seasonings. To save time, you could use a couple of taco seasoning packets instead of the homemade blend of taco seasoning if you prefer.
Heat a skillet over medium-high heat. Add 2 lbs of ground beef, a chopped onion, and season with salt, pepper, chili powder, cumin, and dried cilantro.
Once the beef is browned drain any extra grease and add 1 tbsp minced garlic.
Next, stir in one can of refried beans until incorporated.
In a separate skillet heat enough oil to coat the bottom of the pan over medium-high heat to fry your tortillas. I used white corn tortillas, but yellow corn tortillas also work in this recipe.
Fry the corn tortillas for about 5 seconds on each side until they start to bubble and place on a paper towel to drain.
Pour two cans of enchilada sauce into a shallow bowl, dip cooked tortillas into the sauce, add ground beef filling to the center, roll them up, and place into a greased baking dish or on a sheet pan.
I used two quarter sheet pans, but any large sheet pan or baking dish will work.
Pour any remaining sauce over the top of your enchiladas. Top them with some shredded Chihuahua cheese.
The cheesy beef enchiladas will bake at 400 degrees F for about 10 minutes to melt the cheese.
Serve Cheesy Beef and Bean Enchiladas
Once the cheese is melted, it’s time to eat! I served these enchiladas with some easy Spanish Rice, refried beans, chips, salsa, and homemade pomegranate guacamole!
This recipe makes about 27 enchiladas depending on how full you fill them. They reheat well in the oven for leftovers for the next night! Enjoy!
Tips and Frequently Asked Questions
- I used shredded Chihuahua cheese, but you could use Monterey Jack or Pepper Jack cheese instead.
- You could use a couple of taco seasoning packets instead of the seasoning blend I used.
- If you don’t want to make 25-30 enchiladas you could half the recipe! We like making a bunch of enchiladas at one time and eating the leftovers the next night.
- If you don’t like refried beans you can leave them out of the recipe and just make beef enchiladas.
- I used white corn tortillas, but you can use yellow corn tortillas if you prefer.
Similar Recipes
- White Chicken Enchiladas
- Crockpot Chicken Enchilada Pasta
- Cheesy Enchilada Hamburger Helper
- Crockpot Pork Carnitas
- Crockpot Chipotle Shredded Beef Tacos
- Steak and Cheese Tacos
- Beef and Potato Tacos
- Shredded Beef Tacos
If you make this recipe I hope it’s a hit! Leave me a comment or pin this to your Pinterest account!
Ingredients
- 2 lb ground beef
- 1 onion chopped
- 1 tsp salt and pepper
- 4 tsp chili powder
- 2 tsp each of cumin and dried cilantro
- 2 tbsp minced garlic
- 1 can refried beans
- 30 white corn tortillas
- Oil for frying
- 2 (10 oz) cans enchilada sauce
- Chihuahua cheese shredded
Instructions
- Heat a skillet over medium-high heat. Add 2 lbs of ground beef, a chopped onion, and season with salt, pepper, chili powder, cumin, and dried cilantro. Once the beef is browned drain any extra grease and add 1 tbsp minced garlic. Next, stir in refried beans until incorporated.
- In a separate skillet heat enough oil to coat the bottom of the pan over medium-high heat. Fry tortillas for about 5 seconds on each side until they start to bubble and place on a paper towel to drain.
- Pour two cans of enchilada sauce into a shallow bowl, dip cooked tortillas into the sauce, add ground beef filling to the center, roll them up, and place into a greased baking dish or large sheet pan.
- Pour any remaining sauce over the top of your enchiladas, top with Chihuahua cheese and bake at 400 degrees for about 10 minutes to melt the cheese. Enjoy!