Delicious Beef Enchilada Bake Recipe: Easy & Flavorful Dinner Idea
This Beef Enchilada Bake is a hearty and flavorful dish made with ground beef, black beans, and plenty of cheese, all layered between tortillas and topped with enchilada sauce. Perfect for a family meal, this recipe is quick to prepare and bake, making it a great choice for busy weeknights. Serve with sour cream and fresh cilantro for added flavor!
Tips
- Make Ahead: You can prepare the filling and assemble the dish a day in advance. Just bake it when ready to serve.
- Variations: Feel free to add veggies like bell peppers or corn to the beef mixture for extra flavor and nutrition.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Enjoy your delicious beef enchilada bake!
Read More: Autumn Falls Net Worth: A Detailed Look
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 6-8 corn or flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) diced tomatoes with green chilies (optional)
- 1/2 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
Nutritional Information
- Caloeies: 665
- Fat: 35g
- Carbs: 45g
- Protein: 42g
Directions
-
Preheat the Oven: Preheat your oven to 350°F (175°C).
-
Cook the Beef: In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess fat.
-
Add Seasonings: Stir in the black beans, enchilada sauce, chili powder, and cumin, and season with salt and pepper. Let it simmer for about 5 minutes.
-
Assemble the Bake:
- In a greased 9x13 inch baking dish, layer half of the tortillas on the bottom.
- Spread half of the beef mixture over the tortillas.
- Sprinkle with 1 cup of cheese.
- Repeat the layers with the remaining tortillas and beef mixture, and top with the remaining cheese. If using diced tomatoes, sprinkle them on top before adding cheese.
-
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
-
Serve: Let the enchilada bake cool for a few minutes. Serve with sour cream and garnish with fresh cilantro.
What's Your Reaction?
