Easy Ground Beef Enchiladas Recipe

My Easy Beef Enchiladas are ready in under an hour—stuffed with beef, onions, black beans & corn, then baked to cheesy perfection!

Author: Donna Elick

Servings:

Prep Time20

Cook Time30

Total Time50

Ingredients

1 pound ground beef
1 small yellow onion diced
2 cloves garlic minced
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
10 ounce can red enchilada sauce
15 ounce can black beans drained and rinsed
1 cup frozen corn kernels thawed
12 6-inch soft ﬂour tortillas
2 cups shredded cheddar cheese divided

Optional toppings

sour cream
sliced black olives
chopped fresh cilantro
sliced jalapeños

Instructions

Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it into small pieces with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the cooked ground beef. Sauté until the onion is softened and translucent, about 5 minutes.
Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
Add 1/3 cup of the enchilada sauce, black beans, and corn to the beef mixture. Stir to combine and heat through, about 2-3 minutes. Remove from heat.
Wrap the ﬂour tortillas in damp paper towels and microwave for 30-60 seconds to soften them and make them pliable
Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
Fill each tortilla with about 1/4 cup of the beef mixture and 1 tablespoon of shredded cheddar cheese. Roll up the tortillas and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese on top.
Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove the Easy Beef Enchiladas from the oven and let them cool for 5 minutes before serving.
Serve the enchiladas hot, garnished with your choice of optional toppings, such as sour cream, sliced black olives, chopped fresh cilantro, or sliced green onions.

Notes

Expert Tip: Just be sure to wrap the ﬂour tortillas in damp paper towels and microwave them before ﬁlling and rolling to make them more pliable and easier to work with.

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