The key to making good enchiladas? Making enough to go around! The Beef Enchilada Bake makes plenty for everyone, and everyone is definitely going to want some! How could they not? The tortillas envelop a deeply savory beef mixture with melty cheese and hearty beans, all topped with a joyful enchilada sauce before being baked to bubbling perfection. The Beef Enchilada Bake pairs wonderfully with Mexican rice or a fresh garden salad, whatever you feel can keep the party going for your tastebuds!

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Ingredients

For the bake:

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 teaspoon beef bouillon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups red enchilada sauce, divided
  • 1 (4-ounce) can mild chopped green chiles
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups Monterey Jack cheese, shredded and divided
  • 1 1/2 cups cheddar cheese, shredded and divided
  • 8-10 medium (8-inch) flour tortillas

For the optional garnishes:

  • sour cream, to taste
  • pico de gallo, to taste
  • tomatoes, chopped, to taste
  • avocados, chopped, to taste
  • avocado crema, to taste
  • olives, chopped, to taste
  • cilantro, chopped, to taste

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –In a large skillet over medium heat, add the beef and the onions.

Step 4 –While breaking up the beef, add the beef bouillon, the chili powder, the cumin, the garlic powder, the salt, and the pepper and cook until the beef is no longer pink, about 5-7 minutes.

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Step 5 –Stir in 1/2 cup of the enchilada sauce, the green chiles, and the black beans.

Step 6 –Transfer the skillet from the heat and allow to cool for 1-2 minutes.

Step 7 –Stir in 1 cup of the Monterey Jack cheese and 1 cup of the cheddar.

Step 8 –Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.

Step 9 –Fill each tortilla with a generous amount of the filling mixture, about 1/2 cup.

Step 10 –Roll up each tortilla and place them seam-side down in a prepared baking dish.

Step 11 –Top the enchiladas evenly with the remaining sauce, the remaining Monterey cheese, and the remaining cheddar cheese.

Step 12 –Cover tightly with foil and bake until the sauce is bubbly and the cheese is melted, about 30-35 minutes.

Step 13 –Top with your favorite garnishes and serve.