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.
My husband loves this recipe and would prefer it over all of my other Mexican dishes. 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.
More Mexican Dishes to Try
Ingredients for Ground Beef Enchiladas
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- lean ground beef (or ground venison)
- taco seasoning (See my Recipe Here)
- enchilada sauce (See my Recipe Here)
- refried beans
- corn tortillas or flour tortillas (See my Recipe Here)
- Monterey Jack or cheddar cheese
- black olives
Instructions for Making This Recipe
Preheat oven to 350°F. 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.
Place refried beans in a microwavable bowl and heat in microwave for 4-6 minutes until warm.
Brown the Ground Beef
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.
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 well. Another option is to warm the corn tortillas in a microwave, sandwiched between damp paper towels, for 30-60 seconds. Keep them warm by covering with a plate or tray, or a tortilla keeper. Then dip each corn tortilla in the enchilada sauce. *An even better option is to make your own corn tortillas!
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.
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.
Pour the remaining enchilada sauce over the tortillas. Then sprinkle with the remaining grated Monterey Jack or cheddar cheese, and sliced black olives.
Place dish in the preheated oven to bake for 35-40 minutes until they are good and bubbly. This recipe will serve 8-10 people.
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Ground Beef and Bean Enchiladas
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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℉. 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.
- Place refried beans in a microwavable bowl and heat in microwave for 4-6 minutes until warm.
Brown the Ground Beef
- 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.
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
- 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.
- 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 well. Another option is to warm the corn tortillas in a microwave, sandwiched between damp paper towels, for 30-60 seconds. Keep them warm by covering with a plate or tray, or a tortilla keeper. Then dip each corn tortilla in the enchilada sauce. *An even better option is to make your own corn tortillas!
- 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.
