Baked Beef and Bean Enchiladas Recipe

There’s something incredibly comforting about a pan of bubbly, cheesy enchiladas fresh out of the oven, and these Baked Beef and Bean Enchiladas are truly a weeknight hero. This recipe is all about ease: quick prep, simple ingredients, and unbelievably satisfying flavors. The blend of seasoned beef, creamy beans, melty cheese, and zesty enchilada sauce is pure comfort food. Everything bakes together into a mouthwatering, saucy, cheesy hug you’ll want to dive right into. Perfect for busy evenings, this dish comes together in under an hour and fills your kitchen with the irresistible aroma of a Tex-Mex fiesta. Whether you’re cooking for family or want leftovers for lunch, these enchiladas never disappoint.

Ingredients You’ll Need

Here’s what you need and why each ingredient matters:

• Ground Beef: Brings rich, savory flavor and a satisfying meaty texture. Use lean beef to keep things balanced.
• Onion: Adds a sweet, aromatic depth that pairs perfectly with the beef.
• Taco Seasoning: Delivers loads of salty, spicy, herby goodness—your shortcut to bold flavor.
• Refried Beans: Creamy and hearty, these beans make each bite extra filling and help bind the filling.
• Green Chilis: For gentle heat and a subtle tang—don’t skip these, they truly round out the flavors.
• Beef Broth: Keeps the filling moist and rich; use low sodium if you prefer.
• Enchilada Sauce: The star sauce—choose your favorite brand or homemade if you have time. It soaks into the tortillas for maximum flavor.
• Flour Tortillas: Soft and pliable, perfect for rolling and holding all that delicious filling.
• Shredded Cheese: The gooey, melty crown—use a blend if you like (cheddar, Monterey Jack, or Mexican mix are all great).
• Green Onion (for garnish): Adds a fresh, bright finish at the end.

Tip: Warm your tortillas a bit before rolling to keep them flexible and easy to work with.

Variations

Let’s make this recipe totally your own! Try these swaps:

• Protein Swap: Substitute ground chicken, turkey, or crumbled tofu.
• Add Veggies: Toss in some sautéed peppers, corn, or spinach to boost nutrition and color.
• Beans Galore: Black beans or pinto beans can easily stand in for refried beans if you love a chunkier filling.
• Gluten-Free: Use corn tortillas and make sure your enchilada sauce and seasoning are gluten-free.
• Spice it Up: Stir in diced jalapeños for extra kick, or drizzle with hot sauce before serving.

How to Make Baked Beef and Bean Enchiladas

Step 1: Sauté Beef and Onion

Begin by preheating your oven to 350°F. In a large skillet over medium-high heat, cook the ground beef with chopped onion. Sauté until the onion is soft and the beef is browned and cooked through. Don’t forget to drain off any excess fat—no one likes greasy enchiladas!

Step 2: Build the Filling

Sprinkle in the taco seasoning and stir well to coat everything with that big, bold flavor. Lower the heat and stir in refried beans, green chilis, beef broth, and just a little bit of enchilada sauce. Allow the mixture to simmer gently until it thickens up—that’s how you lock in all that flavor.

Step 3: Fill and Roll

Spoon a generous amount of filling onto each flour tortilla. Roll them up snugly and place them seam side down in a greased 9×13-inch baking dish. Don’t worry if the ends aren’t perfectly tucked; the oven will take care of any mess.

Step 4: Top and Bake

Pour the remaining enchilada sauce evenly over the assembled tortillas. Don’t be shy—get every nook and cranny saucy! Scatter a generous helping of shredded cheese on top. Slide into the oven and bake for 20 minutes, just until it’s all hot, bubbly, and gloriously golden.

Step 5: Garnish and Serve

Sprinkle over sliced green onion for a hit of freshness. Serve hot and dig in.

How to Serve

These enchiladas are a full meal on their own, but they also pair beautifully with some classic sides:

• Fresh Toppings: Add a dollop of sour cream, a scattering of chopped cilantro, or slices of creamy avocado.
• Side Dish: Serve with simple Mexican rice or a quick corn salad for a complete spread.
• Crispy Contrast: Tortilla chips and salsa or a crunchy slaw on the side work perfectly.
• Fiesta Night: Pair with a margarita or a glass of chilled limeade.

Make Ahead and Storage

Storing Leftovers

Cool completely before storing. Place leftovers in an airtight container in the fridge—they’ll stay fresh for up to 3 days.

Freezing

These enchiladas freeze wonderfully! Wrap the cooled enchiladas tightly in plastic wrap and foil, or store in a freezer-safe dish. Freeze for up to 2 months. Tip: Freeze before baking and add cheese only when ready to cook for best texture.

Reheating

To reheat, bake in a 350°F oven until warmed through, or microwave single portions. If reheating from frozen, thaw first if possible for even warming.

FAQs

Final Thoughts

These Baked Beef and Bean Enchiladas are weeknight magic: comforting, hearty, and so easy to make. There’s plenty of room to make them your own, and the result is always deliciously reliable. Don’t be surprised if this recipe becomes a go-to favorite—it’s the kind of meal that makes everyone around your table happy. Give it a try and savor every cheesy, saucy, satisfying bite!

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