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Best Beef Enchiladas

This easy beef enchilada recipe stuffs soft tortillas with a spicy ground beef filling with black beans and enchilada sauce that tastes absolutely amazing! This is truly a recipe your family will love!
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 5088.6 kcal

Equipment

  • 1 Large Skillet For browning beef and simmering sauce.
  • 1 9x13 inch Baking Dish For assembling and baking enchiladas.
  • 1 Spatula or wooden spoon For cooking and stirring ingredients.
  • 1 Chef's knife For chopping onion and mincing garlic.
  • 1 Cutting Board For safe and efficient ingredient preparation.

Ingredients
  

Main

  • 2 pounds lean ground beef
  • ¼ medium onion finely chopped
  • 1 ¼ cups shredded Cheddar cheese divided
  • ½ cup sour cream
  • 1 tablespoon dried parsley
  • 1 tablespoon taco seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 ½ cups enchilada sauce
  • 1 ½ teaspoons chili powder
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 8 flour tortillas
  • 1 15 ounce can black beans, rinsed and drained
  • 1 4 ounce can sliced black olives, drained

Instructions
 

  • Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Dotdash Meredith Food Studios
  • Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into ground beef until cheese is melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a boil, reduce heat to low, and simmer until sauce is slightly thickened, about 5 minutes. Dotdash Meredith Food Studios
  • Lay a tortilla onto a work surface and spoon about 1/4 cup meat sauce down the center of tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll up tortilla, enclosing filling; lay seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas. Dotdash Meredith Food Studios
  • Spoon any remaining meat sauce over rolled tortillas. Scatter any remaining black beans and black olives over the top. Sprinkle with remaining 1/4 cup Cheddar cheese. Dotdash Meredith Food Studios
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 to 22 minutes. Let stand 5 minutes before serving. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For an enhanced experience, lightly warm tortillas in a dry skillet or microwave before filling; this makes them more pliable and prevents tearing. Consider making your own enchilada sauce with dried chiles for a profound flavor difference, or boost canned sauce with a touch of cumin, smoked paprika, and a tiny hint of cocoa powder for depth. Ensure beef is well-drained to avoid a greasy final dish. For a richer texture and sharper flavor, combine sharp Cheddar with a melty cheese like Monterey Jack. Garnish with fresh cilantro, a dollop of sour cream, and perhaps some sliced avocado for a vibrant finish and textural contrast. Avoid overfilling the tortillas to prevent breakage.