As everyone is back in school or about there, I have a delicious recipe for beef and bean enchiladas. Now, Mexican food is always a hit at my house. Consequently, these enchiladas were a hit just like I expected them to be.
Personally, I LOVE corn tortillas over flour tortillas. So, I prefer enchiladas over burritos any day. Also, I love that enchiladas get a coating of that wonderful red enchilada sauce!
These enchiladas get a filling both ground beef and beans. As a result, making them nice and hearty. Likewise, plenty of cheese is included in these too.
- 24 oz enchilada sauce, divided
- 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
- 18 corn tortillas
- 2–3 tablespoons coconut oil
- 1 cup refried beans
- 4 cups shredded cheddar cheese, divided
- Preheat oven to 350 degrees.
- In a 9 x 13 pan, spread 3/4 cup of the sauce in the bottom of the pan. Then spread 1/4 cup of sauce in the bottom of an 8 x 8 pan.
- In a skillet over medium heat, brown ground beef until fully cooked. Drain off any excess grease. Add in cumin, garlic powder, onion powder, chili powder, kosher salt, and 1 cup of the 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.
- Brush each tortilla with a light coating of the oil and heat for 30-45 seconds per side in a warm skillet or griddle.
- 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. You’ll put 12 in the 9 x 13 pan and 6 in the 8 x 8 inch pan.
- 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 dishes with foil and bake for 30 minutes until heated through and enchilada sauce is bubbly and shredded cheese is melted. Uncover and bake for a few more minutes until cheese is fully melted. Serve with sour cream and any other desired toppings. Serves 4-6.