This post was last updated on May 29, 2015 to include a recipe video.
It’s kinda shocking to me that it took me this long to share another enchilada recipe since my shredded chicken enchiladas recipe.
I mean, we are talking about enchiladas here.
It’s also funny because that enchiladas post is one of my popular recipes and has gone crazy viral on Pinterest since I shared it. It’s one of the top 5 recipe pages visited every year. Which is pretty awesome.
For the longest time, I wanted to share another enchilada recipe but Dustin and I never could agree on what kind of enchiladas to make.
He doesn’t like beans of any kind and so he never wanted me to add beans to a recipe.
And I like everything, pretty much. And I wanted add some beans.
So, one day, when he was away on a business trip, I made me some ground beef enchiladas.
And they were amazeballs.
So, if you’ve tried my shredded chicken enchiladas and liked them, I think you’ll love these ground beef enchiladas, too. They’re super easy to make and pack a flavorful bite – so much so that they made their way into my latest cookbook, The No-Fail Cookbook.
And beans 😉
Ground Beef Enchiladas
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 Anaheim chile diced
- 1 lb lean ground beef
- 2 cloves garlic minced
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/8 tsp cayenne
- 1 can enchilada sauce 15 oz, mild or medium spiciness
- 1/2 cup sliced olives drained
- 1 can drained black beans 15 oz, drained
- 1 can petite diced tomatoes 14.5 oz
- 2 tbsp cilantro divided
- 12-15 flour Tortillas taco size
- 1 cup Jack cheese shredded
- Heat the olive oil over medium-high heat.
- Cook the onion, Anaheim chili, and spices (salt, pepper, cumin, and cayenne) in the oil until the onion is tender.
- Add the garlic and cook for an additional minute, until fragrant.
- Add the beef and cook until well-browned. Once browned, add half of the enchilada sauce, the olives, beans, tomatoes, and 1 tbsp. of the cilantro and heat through.
- Preheat the oven to 350 degrees.
- In another skillet, heat the remaining half of the enchilada sauce over medium-high heat. One tortilla at a time, drench each tortilla with the sauce (just to make it pliable), shake off excess sauce, lay flat, and fill with 3 tbsp. of the beef and onion mixture in a line down the center. Roll the tortilla up into an enchilada and then place into a baking dish with the crease of the enchilada facing down (so it doesn’t open). Once the dish is filled with the enchiladas and there is no more space, add the shredded jack cheese, any remaining meat mixture, and the remaining 1 tbsp. of the chopped cilantro to the top. Cover with foil, and bake in the oven for 15 minutes.
- After 15 minutes, carefully remove the foil, and bake 5-10 more minutes until golden-brown and melted.
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