Loaded with a simple filling of beef, corn, and black beans. These red sauce beef enchiladas will be ready in no time!
Even with all of the New Years resolutions for eating more salads in full swing. I wanted to share this load beef enchilada recipe, and you can serve a salad on the side. Enchilada’s are a great way to feed a crowd or have plenty of leftovers for lunch.
These enchiladas are gooey and filled with so much goodness! They are also quick to make so you will have them on the table in no time!
- 2½ cups enchilada sauce, divided
- 1 pound ground beef
- 1 (4.5-ounce) can green chiles
- ¼ cup chopped fresh cilantro leaves
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon cayenne (optional)
- ¾ teaspoon salt, or more to taste
- ¾ cup corn kernels, (canned or frozen)
- ¾ cup canned black beans, drained and rinsed
- 2½ cups Mexican cheese blend, divided
- 10-12 (6-inch) flour tortillas, warmed
- Optional toppings:
- Avocado, Sour Cream, Cilantro, Tomatoes
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef, green chiles, salt, and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- In a large bowl, combine beef, corn, beans, ½ cup Monterey Jack cheese and ½ cup cheddar cheese.
- To assemble the enchiladas, lay the tortilla on a flat surface and spoon ¼ cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, if desired.