Ground Beef and Bean Enchiladas
These Ground Beef and Bean Enchiladas are a little time intensive but totally worth the extra effort. Enchiladas are one of my boys favorite meals and one I make often. After you make them you’ll see why!
MEXICAN FOOD ALL DAY EVERYDAY!
I could eat Mexican (or a variation of it) every single day and never tire of it. Tacos, burritos, taco salads, enchiladas, fajitas…..you name it, I’m all over it. I cook Mexican at least once a week and I’m lucky that the rest of my crew feels the same as I do- I never get any complaints when it’s taco night. Or in this case, enchilada night!
INGREDIENTS FOR ENCHILADAS
You can put just about anything in enchiladas. A lot of the time I use leftovers and get creative with whatever I can find in the fridge but if I’m actually planning ahead, I make either classic chicken enchiladas or use avocados for a simple and SUPER delicious vegetarian filling. My family’s new favorite combo is seasoned ground beef and refried beans.
MY TIP FOR ROLLING CORN TORTILLAS
If you’ve ever made enchiladas you know how easily the corn tortillas rip. I swear the harder part of making enchiladas is rolling the darned tortillas! The easiest way to roll the enchiladas is to slightly warm the tortillas on a hot griddle. Then spread just the tiniest bit of coconut oil (you could use any oil) as it helps the tortillas get super pliable. It also lends a great flavor, too!
I never just make one batch of enchiladas. They’re too much work not to make an extra batch, you know? Enchiladas are without a doubt my favorite make ahead, freezer meal. They freeze and reheat beautifully. The disposable foil containers from the grocery store are perfect for freezing the extra batch as the pans are thin and don’t take up less room in the freezer.
HOW TO MAKE BEEF AND BEAN ENCHILADAS
The best way to make enchiladas is to have everything prepped ahead and move quickly. Once the tortillas are warmed and soft, spread little of the prepared refried beans on each tortilla, spoon a little ground beef on top of the beans, and then sprinkle with cheese. Roll each tortilla and then place it in a pan that has a thin layer of enchilada sauce on the bottom. When all the tortillas are rolled, top with more sauce and more cheese. That’s it. So even though they’re a little time intensive, the enchiladas are actually very easy to make!
WHAT TO SERVE WITH ENCHILADAS
The beauty of enchiladas is that they’re kind of a one pan meal. I don’t usually serve much with them. Sometimes a green salad if I’ve got stuff on hand, cut up fruit if I’ve got it, but always chips + salsa- because, duh. My boys eat the enchiladas right from the oven- plain jane- but I like to top mine with a dollop of sour cream and lots of shredded iceberg lettuce. Oh, and a margarita is always welcome as well!
Have a great week and thanks for reading! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
My favorite enchilada filling- ground beef and refried beans!
- 1 lb ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 24 oz enchilada sauce, divided
- 24 corn tortillas
- 2–3 tablespoons coconut oil
- 3/4 cup refried beans
- 3 cups shredded cheddar cheese, divided
- Preheat oven to 35oF degrees.
- Line 1 large or 2 medium pans with a thin layer of enchilada sauce- about 1/2 cup in each. I like to make 2 pans- a 9×13 pan and a 9×9 pan- this seems to fit 24 enchiladas perfectly.
- Heat a medium sauté pan over medium heat. Add ground beef and cook, breaking up, until cooked through. Add cumin, garlic powder, onion powder, chili powder, kosher salt, and enchilada sauce. Cook 1-2 minutes more. Remove from heat and set aside.
- Make an assembly line with the ground beef, refried beans, and 2 cups of cheddar cheese.
- Heat a large pan (I use me electric griddle to speed up the process) to medium heat. Spread a tiny bit of coconut oil onto one side of each corn tortilla. Place corn tortilla- coconut oil side down- on griddle. Cook for 30-45 seconds and then flip. No need to put more coconut oil on the other side. Cook 30-45 seconds longer.
- Working one at a time, remove tortilla from griddle. Spread with a tablespoon of refried beans, a couple tablespoons of ground beef, and a pinch of cheese. Roll corn tortilla up and place seam side down in one of the dishes lined with enchilada sauce.
- Repeat until all tortillas have been filled, rolled and placed into baking dish(es).
- Pour the rest of the enchilada sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese. Cover dish(es) with tinfoil and bake for 30 minutes until heated through and enchilada sauce is bubbly and shredded cheese is melted. Serve with sour cream, a pinch of cilantro and a slice of lime if desired.
I usually always make this into 2 pans so I can bake one off immediately and freeze one for later. These can be made a day ahead and stored in the fridge.