Loaded Beef Enchiladas
I’m sure every family has one dish or cuisine that everyone can agree on. For our family that cuisine is Mexican but more specifically Tex-Mex.
We all love tacos, burritos, nachos and now in addition to loaded chicken enchiladas, we love this dish ❤️
Also, not to tease but I have a beef burrito bowl recipe coming soon 🤗
Now, back to Loaded Beef Enchiladas…. they are spicy and hearty and ooeey gooey delicious.
This how you make them:
Start by preparing the enchiladas sauce.
Heat a large skillet over high heat and when its hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the chili powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.
Add the beef stock and let it simmer on medium until it thickens.
Taste and adjust seasoning
Then combine the beef mixture , rice, beans, the soup and half of the grated cheddar.
Pour approximately a 1/4 of the enchilada sauce into the bottom of a 9×13 casserole dish (like a lasagna pan) and spread it evenly.
Then we roll!
Scoop out a 1/3 cup portion of the filling and place it on the edge of the shell. Shape it into a solid line along the one edge. Now start to roll the wrap towards the other side, holding the filling tightly in place with your fingers until it is completely wrapped.
Place the enchilada seam-side down into the sauce.
Repeat this with the remaining shells.
Top the rolls with quarter of the sauce, smooth out with a spoon.
Repeat this entire process in a second pan with another 10 tortilla sells OR freeze the remaining sauce and filling for a quick enchiladas dinner another night (that’s what I did 👏).
Top your prepared pan with the rest of the cheddar. If you’re doing the second pan of enchiladas you’ll need another cup of grated cheddar.
Bake at 350 for 20-25 minute, until the cheese is gooey and bubbly.
Top with the tomatoes, green onion and avocado if using.
A classic Tex-Mex recipe for cheesy beefy enchiladas loaded with beans, veggies and a spicy homemade sauce that comes together in minutes!
Other recipes you might like:
Tex-Mex Burger
Stuffed Poblano Peppers
Spicy Skillet Lasagna with a Rose Sauce
Loaded Beef Enchiladas
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
A classic Tex-Mex recipe for cheesy beefy enchiladas loaded with beans, veggies and a spicy homemade sauce that comes together in minutes!
Ingredients
453 g (1 lb) lean ground beef
Salt, to taste
Pepper, to taste
1 Medium onion, sliced in half moons
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 Cup sodium-reduced beef stock
2 Cups cooked rice
540 ml can of black beans, strained and clean
284 ml can of cream of chicken soup
2 Cups grated old cheddar cheese, divided
10 Regular (taco) sized corn tortilla shells
1 Large tomato, chopped
2 Green onions, sliced
2 Avocados, sliced (optional)
Instructions
Start by preparing the enchiladas sauce.
Heat a large skillet over high heat and when its hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the chili powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.
Add the beef stock and let it simmer on medium until it thickens.
Taste and adjust seasoning
Then combine the beef mixture , rice, beans, the soup and half of the grated cheddar.
Pour approximately a 1/4 of the enchilada sauce into the bottom of a 9×13 casserole dish (like a lasagna pan) and spread it evenly.
Then we roll!
Scoop out a 1/3 cup portion of the filling and place it on the edge of the shell. Shape it into a solid line along the one edge. Now start to roll the wrap towards the other side, holding the filling tightly in place with your fingers until it is completely wrapped.
Place the enchilada seam-side down into the sauce.
Repeat this with the remaining shells.
Top the rolls with quarter of the sauce, smooth out with a spoon.
Repeat this entire process in a second pan with another 10 tortilla sells OR freeze the remaining sauce and filling for a quick enchiladas dinner another night (that’s what I did 👏).
Top your prepared pan with the rest of the cheddar. If you’re doing the second pan of enchiladas you’ll need another cup of grated cheddar.
Bake at 350 for 20-25 minute, until the cheese is gooey and bubbly.
Top with the tomatoes, green onion and avocado if using.
Serve with sour cream.
Notes
- Corn tortillas are traditionally used, not flour tortillas.
- Check out this wiki-how page for a complete enchilada rolling tutorial 🙂
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Main
- Method: Oven
- Cuisine: Mexican
I am definitely trying this one!
I hope you like it!