Cheesy Beef Enchiladas Anyone Can Make!

Ingredients

• 12 pieces Corn Tortillas (6‑inch, preferably fresh)
• 1 pound Ground Beef (80% lean)
• 1 cup Pinto Beans (Canned, drained and rinsed)
• 0.5 cup Green Chilies (Diced, canned or fresh)
• 1 medium Onion (Finely diced)
• 2 cloves Garlic (Minced)
• 2 cups Red Enchilada Sauce (Store‑bought or homemade)
• 1 cup Cheddar Cheese (Shredded)
• 1 cup Monterey Jack Cheese (Shredded)
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 teaspoon Cumin (Ground)
• 1 teaspoon Chili Powder
• 2 tablespoons Taco Seasoning (Store‑bought packet or homemade blend)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, dice the green chilies, and chop the fresh parsley. Set aside.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until the onion softens and the garlic is fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Brown the Beef

   Add the ground beef to the skillet. Break it up with a spatula and cook, stirring occasionally, until fully browned and no pink remains, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

4. Season and Add Beans & Chilies

   Stir in cumin, chili powder, taco seasoning, pinto beans, and diced green chilies. Mix well, taste, and season with salt and pepper as needed.

   Time: PT2M

5. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

6. Prepare Baking Dish

   Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13‑inch baking dish.

   Time: PT2M

7. Assemble Enchiladas

   Working one tortilla at a time, spread about 2 tbsp of enchilada sauce over the tortilla, add 3‑4 tbsp of the beef mixture in the center, sprinkle with 1/3 cup of the cheese blend, then roll or fold the tortilla and place seam‑side down in the baking dish. Repeat for all tortillas.

   Time: PT10M

8. Add Remaining Sauce and Cheese

   Pour the remaining enchilada sauce over the top of the assembled tortillas, then sprinkle the rest of the shredded cheese evenly.

   Time: PT2M

9. Bake

   Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned.

   Time: PT20M

   Temperature: 350°F

10. Garnish and Serve

    Remove the enchiladas from the oven, sprinkle chopped fresh parsley over the top, let rest 2 minutes, then serve hot.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g