Go Back
–+ servings

Easy and Cheesy Beef and Bean Enchiladas

Manila Spoon
Hearty and delicious is this homestyle Beef and Bean Enchiladas that my family enjoys! You'll keep coming back for more.
5 from 2 votes
Print Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main
Cuisine Mexican, Tex-Mex
Servings 6
Calories 581 kcal

Ingredients
 

  • 2 tbsp olive oil, divided
  • 1 lb ground beef
  • ½ tsp ground Cayenne Pepper, adjust to taste
  • 1 tsp ground Cumin
  • 16 oz can Pinto Beans, drained and half of the beans smashed
  • 8 oz Mexican cheese blend, divided
  • 1 large onion, diced
  • 8 oz can tomato sauce
  • 4 oz (Half of an 8 oz can) tomato paste
  • 2 cups chicken or beef broth
  • ¼ cup sour cream plus more, if needed
  • 6 large Brown Rice Tortillas or 14-16 small Corn Tortillas, see note.
  • Salt and Pepper, to taste

Instructions
 

  • Preheat the oven to 400 F. Heat the oil in a large pan or skillet. Add the ground beef and cook until it turns brown. Season with a little salt and pepper to taste.
  • Stir in the ground cayenne and cumin and continue to cook for another 2-3 minutes. Place in a large bowl and mix in with half the cheese and all of the pinto beans.
  • In the pan where the beef was cooked, pour the remaining olive oil and heat up. Saute the diced onion and cook until soft.
  • Add the tomato sauce, tomato paste, and chicken or beef broth, and let simmer for 10 minutes, stirring occasionally.
  • Stir in the sour cream. Add 1 cup of the onion and tomato sauce mixture into the ground beef mixture and then pour and spread another 1 cup into the 9 x 13 baking dish.
  • To soften the tortillas for easy rolling, I simply heat them up in a large skillet or frying pan (like a dry fry) very quickly (just several seconds) until they are pliable. You can also use the microwave to soften the tortillas.
  • Place about 3 heaping spoonfuls of the ground beef mixture into a warmed up tortilla (if using large tortillas that's the amount so adjust the quantity if using smaller ones). Roll and place into the baking dish with the seam side down. Repeat with the remaining tortillas. Drizzle the rolled tortillas with the remaining tomato sauce mixture and sprinkle with the remaining cheese.
  • Cover the dish with foil and bake until bubbly and fully heated through about 30 minutes. Let stand for a few minutes. Enjoy heartily!

Notes

 
TIPS & TRICKS
You can replace the cayenne pepper with Chili powder if you like but definitely increase the amount as it's not as spicy as the cayenne pepper.
 

Nutrition

Calories: 581kcalCarbohydrates: 35gProtein: 30gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 1334mgPotassium: 878mgFiber: 6gSugar: 7gVitamin A: 835IUVitamin C: 9mgCalcium: 376mgIron: 5mg
Keyword beef and been enchiladas, easy beef and bean enchiladas, how to make beef and bean enchiladas
Tried this recipe?Let us know how it was!