Hearty Beef Enchiladas
Jul 9, 2024 19:11:17 GMT -5
Post by Honoria on Jul 9, 2024 19:11:17 GMT -5
Beef Enchiladas
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
Ingredients
▢ 1 tablespoon olive oil
▢ 1 large onion (finely chopped)
▢ 2 cloves garlic (minced)
▢ 1 pound ground beef
▢ salt and pepper (to taste)
▢ 2 tablespoons taco seasoning
▢ 15 ounces black beans (drained and rinsed, 1 can)
▢ 16 ounces refried beans (1 can)
▢ 3 cups red enchilada sauce
▢ 8-10 large flour tortillas
▢ 2 cup Monterey Jack cheese (shredded)
▢ fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Increase the heat to medium-high, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, refried beans and ½ cup enchilada sauce.
Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Lay a tortilla flat and place a portion of the beef mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the cheese over the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro.
Notes
Substitute the meat: Feel free to replace the ground beef with ground chicken, turkey, or even a plant-based meat alternative to suit different dietary preferences.
Adjust the spice level: Customize the heat by choosing mild or hot enchilada sauce and adjusting the amount of taco seasoning to your taste.
Sauté vegetables thoroughly: Make sure to cook the onions and garlic until they are completely translucent before adding the beef.
Layer flavors in the meat: After browning the beef, deglaze the skillet with a bit of beef broth or beer before adding the taco seasoning and beans.
Choose the right cheese: Opt for freshly shredded Monterey Jack or a Mexican blend cheese for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that can affect how they melt.
Cheese options: I recommend Monterey Jack cheese for its melting qualities, but you can also use cheddar or a Mexican blend.
Make-ahead tip: Assemble the enchiladas a day in advance and refrigerate, then bake just before serving for an easy mealtime solution.
link
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
Ingredients
▢ 1 tablespoon olive oil
▢ 1 large onion (finely chopped)
▢ 2 cloves garlic (minced)
▢ 1 pound ground beef
▢ salt and pepper (to taste)
▢ 2 tablespoons taco seasoning
▢ 15 ounces black beans (drained and rinsed, 1 can)
▢ 16 ounces refried beans (1 can)
▢ 3 cups red enchilada sauce
▢ 8-10 large flour tortillas
▢ 2 cup Monterey Jack cheese (shredded)
▢ fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Increase the heat to medium-high, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, refried beans and ½ cup enchilada sauce.
Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Lay a tortilla flat and place a portion of the beef mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the cheese over the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro.
Notes
Substitute the meat: Feel free to replace the ground beef with ground chicken, turkey, or even a plant-based meat alternative to suit different dietary preferences.
Adjust the spice level: Customize the heat by choosing mild or hot enchilada sauce and adjusting the amount of taco seasoning to your taste.
Sauté vegetables thoroughly: Make sure to cook the onions and garlic until they are completely translucent before adding the beef.
Layer flavors in the meat: After browning the beef, deglaze the skillet with a bit of beef broth or beer before adding the taco seasoning and beans.
Choose the right cheese: Opt for freshly shredded Monterey Jack or a Mexican blend cheese for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that can affect how they melt.
Cheese options: I recommend Monterey Jack cheese for its melting qualities, but you can also use cheddar or a Mexican blend.
Make-ahead tip: Assemble the enchiladas a day in advance and refrigerate, then bake just before serving for an easy mealtime solution.
link