Ground Beef and Bean Enchiladas

Ground Beef and Bean Enchiladas

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We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.

Serving Beef and Bean Enchiladas for a Mexican Family Dinner

(Post modified with new photos on 4/26/22.)

For variety, I will sometimes fill some of the enchiladas with the ground beef filling, some with refried beans, and the rest with a mixture of both. This seems to satisfy everyone at the table. This recipe takes about an hour to prepare and will serve 6-8 people, which makes it perfect for the weekend.

 

Ingredients Needed for Ground Beef Enchiladas

  • lean ground beef (or ground venison)
  • taco meat seasoning (See my Recipe Here)
  • enchilada sauce (See my Recipe Here)
  • refried beans
  • corn or flour tortillas
  • Monterey Jack or cheddar cheese
  • black olives

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prep the Ingredients

Mince the onion and garlic for the enchilada sauce.

Using a box grater, shred the Monterey Jack or cheddar cheese. If desired, slice the black olives.

 

Prepare the Ground Beef and Refried Beans

Using a large skillet, brown the ground beef or venison over medium-high heat. Mix together the taco meat seasoning, per recipe instructions.

Cooking the Taco Meat

Season the browned meat with taco seasoning and simmer for 15-20 minutes. See Full Directions for my Ground Beef Taco Meat Here.

Place refried beans in a microwavable bowl and heat in microwave for 4-6 minutes until warm.

 

Make the Enchilada Sauce

Cook the Sauce

While the meat is simmering, prepare the Homemade Enchilada Sauce.  Allow to simmer for 15-18 minutes.

If you would prefer to use a canned enchilada sauce, please follow the product instructions for heating.

 

Assemble the Enchiladas

When ready to assemble the enchiladas, heat a skillet with 1-inch of vegetable oil. When hot, add corn tortillas to the oil, turning and cooking each side 6-8 seconds. Place on paper towels to catch the oil.

Corn tortillas are prone to splitting when they are rolled. To help reduce breakage, I’ve found the above process works the best. Alternately, you may warm them in the microwave, sandwiched between damp paper towels. Heat them for 3-4 minutes. Then keep them warm by covering them with a plate or tray.

A tortilla keeper would also work for this job.

Coat the bottom of an oblong baking pan with baking spray and pour 1/2 cup of enchilada sauce on the bottom of the pan.

Spoon the prepared taco meat and/or refried beans on the edge of a prepared corn or flour tortilla. Sprinkle with shredded cheese.

Roll Corn Tortillas around Meat and Bean Mixture

Tightly roll the tortilla and place seam-side down in the prepared baking pan. Repeat until the pan is filled.

You may need to squeeze the enchiladas together closely for them to fit in the pan. 

 

Spread Enchilada Sauce over the Rolled Tortillas

Pour the remaining enchilada sauce over the tortillas. Then sprinkle with the remaining grated Monterey Jack or cheddar cheese, and sliced black olives.

Place them in the preheated oven to bake for 35-40 minutes until they are good and bubbly. This recipe will serve 8-10 people.

Enchiladas with Cheddar Cheese Served with Lettuce and Salsa

Serve enchiladas with shredded lettuce, salsa, and cream cheese. This recipe will go well with Restaurant-Style Mexican Rice, Mexican Sour Cream Rice, and corn chips with Pico de Gallo Salsa and/or Guacamole Dip.

See more Mexican Dinner Ideas Here.  Browse Beef Dishes Here.  View Main Dishes Here.

 

Recipe for Ground Beef and Bean Enchiladas

Ground Beef and Bean Enchiladas

We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Corn Tortillas, Enchilada Sauce, Ground Venison, Lean Ground Beef, Monterey Jack, Refried Beans
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10

Equipment

Cuisinart Cookware
Measuring Tools
Glass Measuring Cups
Tortilla Warmer

Ingredients

  • 2 pounds lean ground beef or ground venison
  • 4-6 tablespoons taco meat seasoning See my Recipe Here
  • 2 1/2 cups enchilada sauce See my Recipe Here
  • 15 oz refried beans
  • 16 oz corn tortillas
  • 8 oz Monterey Jack cheese or Cheddar
  • 1/2 cup black olives sliced

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prep the Ingredients

  • Mince the onion and garlic for the enchilada sauce.
  • Using a box grater, shred the Monterey Jack or cheddar cheese. If desired, slice the black olives.

Prepare the Ground Meat and Refried Beans

  • Using a large skillet, brown the ground beef or venison over medium-high heat. Mix together the taco meat seasoning, per recipe instructions.
  • Season the browned meat with taco seasoning and simmer for 15-20 minutes. See Full Directions for my Ground Beef Taco Meat Here.
  • Place refried beans in a microwavable bowl and heat in microwave for 4-6 minutes until warm.

Make the Enchilada Sauce

  • While the meat is simmering, prepare the Homemade Enchilada Sauce.  Allow to simmer for 15-18 minutes.
  • If you would prefer to use a canned enchilada sauce, please follow the product instructions for heating.

Assemble the Enchiladas

  • When ready to assemble the enchiladas, heat a skillet with 1-inch of vegetable oil. When hot, add corn tortillas to the oil, turning and cooking each side 6-8 seconds. Place on paper towels to catch the oil.
    Corn tortillas are prone to splitting when they are rolled. To help reduce breakage, I've found the above process works the best. Alternately, you may warm them in the microwave, sandwiched between damp paper towels. Heat them for 3-4 minutes. Then keep them warm by covering them with a plate or tray.
  • Coat the bottom of an oblong baking pan with baking spray and pour 1/2 cup of enchilada sauce on the bottom of the pan.
  • Line the prepared taco meat and/or refried beans on the edge of a warmed corn tortilla. Sprinkle with shredded cheese.
  • Tightly roll the tortilla and place seam-side down in the prepared baking pan. Repeat until the pan is filled.
  • Pour the remaining enchilada sauce over the tortillas. Then sprinkle with the remaining grated Monterey Jack or cheddar cheese, and sliced black olives.
  • Place them in the preheated oven to bake for 35-40 minutes until they are good and bubbly. Serve 8-10.

Nutrition

Calories: 372kcal | Carbohydrates: 31g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1167mg | Potassium: 419mg | Fiber: 6g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 4mg
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