Go Back

Cheesy Beef and Bean Enchiladas with Red Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • Large skillet For browning the beef. A non-stick or cast iron skillet works best.
  • Mixing spoon or spatula To mix and break up the beef as it cooks.
  • 9x13-inch baking dish Perfect for fitting all the rolled enchiladas snugly.
  • Measuring cups & spoons For seasoning accuracy.
  • Cheese grater (if using block cheese) Freshly grated cheese melts best.

Ingredients
  

  • 1 lb ground beef 85/15 is ideal for flavor and moisture
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 15 oz can refried beans
  • 2 cups shredded cheddar cheese divided
  • 1½ cups shredded Monterey Jack cheese divided
  • 8 large flour tortillas
  • 1 15 oz can red enchilada sauce, or homemade
  • Fresh cilantro for garnish
  • Sour cream for serving

Instructions
 

Preheat your oven

  1. to 375°F (190°C).

Cook the beef filling

  1. In a large skillet over medium heat, heat olive oil and sauté the chopped onion until soft, about 3 minutes. Add the garlic and cook for another 30 seconds. Stir in the ground beef, breaking it apart with a spoon. Season with cumin, chili powder, paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes.

Add the beans and cheese

  1. Stir in the refried beans and 1 cup of the shredded cheddar cheese until fully combined and creamy. Remove from heat.
    cooked ground beef being mixed with refried beans and shredded cheddar cheese

Assemble the enchiladas

  1. Warm the tortillas slightly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Spoon about ½ cup of the beef and bean mixture onto each tortilla, roll tightly, and place seam-side down in the dish.

Top and bake

  1. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheese.
    rolled beef and bean enchiladas arranged neatly seam-side down

Bake

  1. For 20–25 minutes, or until the cheese is melted and bubbly.

Garnish and serve

  1. Let cool slightly, then garnish with chopped cilantro and serve with sour cream.