It has been awhile since I shared a Mexican recipe. Mexican food is my happy place, absolutely love it. These beef enchiladas are crazy good. Easy to whip together and then just pop in the oven. I served ours with slow cooked black beans and it was the perfect meal! Cheesy beefy goodness for when you need that Mexican fix!
|| B E E F E N C H I L A D A S ||
- 2 1/2 cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- homemade taco seasoning
- 1 (4.5-ounce) can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 1 1/4 cups Monterey Jack cheese, divided
- 1 1/4 cups shredded cheddar cheese, divided
- 12 (6-inch) flour tortillas, warmed
- sliced green onions
- 1 avocado, halved, seeded, peeled and diced
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. I added a sprinkling of our homemade taco seasoning here for extra flavor.
- In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado, and green onions if you like!