Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas give a slightly different texture and are gluten-free. Warm them up first so they don’t crack when rolling. If you prefer the flavor of corn, go for it!

Is it okay to make this recipe ahead of time?

Yes! You can assemble the enchiladas a day ahead, cover them tightly, and refrigerate. Simply bake when you’re ready for dinner. Just add a few extra minutes to the baking time if going straight from the fridge.

What’s the best cheese to use for enchiladas?

A Mexican cheese blend is a classic choice, but sharp cheddar or Monterey Jack both melt beautifully. Feel free to use whatever melting cheese you love.

Can I make this dish vegetarian?

Definitely. Swap the ground beef for extra beans, lentils, or a plant-based ground. The filling is still hearty, flavorful, and hugely satisfying.

Baked Beef and Bean Enchiladas Recipe

Name: Baked Beef and Bean Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb. ground beef; 1/2 onion, chopped; 1 packet taco seasoning; 1 can refried beans; 1 can green chilis; 1/2 cup beef broth; 8-9 large flour tortillas; 1 can enchilada sauce (plus 1/2 cup for the filling); 3 cups shredded cheese; Green onion, for garnish

Description

These Baked Beef and Bean Enchiladas are a delicious and hearty main-course featuring seasoned ground beef, creamy refried beans, and melty cheese wrapped in soft flour tortillas, then topped with savory enchilada sauce and baked to perfection. This easy, family-friendly recipe is perfect for weeknight dinners or gatherings, offering classic Tex-Mex flavors in every bite.

Ingredients

Units Scale

For the Filling

1 lb. ground beef
1/2 onion, chopped
1 packet taco seasoning
1 can refried beans
1 can green chilis
1/2 cup beef broth

For the Assembly

8–9 large flour tortillas
1 can enchilada sauce (plus 1/2 cup for the filling)
3 cups shredded cheese
Green onion, for garnish

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is hot and ready for baking when your enchiladas are assembled.
Cook Beef and Onion: In a large skillet over medium-high heat, sauté the ground beef and chopped onion until the onion is tender and the beef is fully cooked through. Make sure to break up the meat to cook it evenly. Drain off any excess fat to prevent greasiness in the filling.
Add Seasoning and Blend Filling: Sprinkle the taco seasoning over the cooked beef and stir well to coat the meat evenly. Reduce the heat to medium-low, then add the refried beans, green chilis, beef broth, and 1/2 cup of the enchilada sauce. Stir the mixture thoroughly, allowing it to combine and thicken slightly as it simmers for several minutes.
Fill and Roll Tortillas: Lay out each flour tortilla and spoon a portion of the beef and bean mixture down the center. Roll up each tortilla tightly and place seam-side down in a single layer in a 9×13 inch baking dish.
Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is covered. Sprinkle the shredded cheese generously over the top.
Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly and everything is heated through.
Garnish and Serve: Once baked, remove the enchiladas from the oven and garnish with chopped green onion before serving for a fresh finish.

Notes

For spicier enchiladas, use hot green chilis or add jalapeños to the filling.
You can substitute corn tortillas for a gluten-free version if desired.
Make ahead by assembling the enchiladas up to one day in advance and refrigerating until ready to bake.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Serving Size: 1 enchilada
Calories: 420
Sugar: 3g
Sodium: 950mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 4g
Protein: 24g
Cholesterol: 65mg