Beef enchiladas. I make these often, and for good reason. They’re delicious! Spicy, beefy filling wrapped in saucy tortillas and buried under shredded monterey jack cheese, what’s not to love? The first time I made these I used a basic recipe that I found on the internet but have since added, tweaked and added some more that my recipe is nothing like the one I started with. For starters, I add black beans to the filling. This not only adds flavor and texture but doubles the recipe in a deliciously frugal way. I also add corn……just because. 2 packets of taco seasoning give loads of flavor to the finished product and flour tortillas replace corn. This recipe makes 8 overstuffed enchiladas, leaving plenty of leftovers to use for lunches through the week. Unless you have teenagers. Then there will be nothing left except the empty casserole dish.
Start by browning 1 lb. of hamburger with a medium diced onion in a large skillet. Drain.
Put the meat back in the skillet and add the black beans, corn, green chilies, garlic, taco seasoning and 1 cup of water.Mix well and allow to simmer for 10-12 minutes.
Take the filling mixture off the heat and allow to cool. Trying to wrap enchiladas when the filling is warm makes an incredible mess so I try to wait because the filling tends to thicken a little as it cools.
While the filling is cooling melt a tablespoon or two of butter in another skillet. Fry the flour tortillas, one at a time, until they are golden brown on both sides. This will keep them from becoming doughy blobs when they bake. Drain on paper towels until ready to wrap.
Pour a thin layer of enchilada sauce in the bottom of a greased casserole dish and roll up your sleeves because this is where it gets messy!
Set up the filling, tortillas and enchilada sauce, assembly line style. Spread about 1 Tbsp. of sauce across the center of a tortilla, add approximately 3/4 cup of filling, then add some shredded cheese.
Carefully wrap the tortilla around the filling and place, seam side down, in the casserole dish. Continue wrapping until the dish is full.
When all the tortillas are filled, wrapped and in the dish, pour the remaining sauce evenly over all the enchiladas. Bake at 350 degrees for about 30 minutes.
When the sauce is bubbly cover the enchiladas with a mountain of the Colby-Jack cheese and return the dish to the oven for about 10 minutes or until the cheese is melted. Remove from the oven and allow to rest for about 10 minutes before serving.
Enjoy!
This recipe tends to be a rather long process so I make a double batch without the top layer of cheese and freeze one pan. To heat a frozen pan simply cover the casserole with foil and heat at 350 degrees, for about an hour or until sauce is bubbly, add the shredded cheese and put back in the oven until the cheese is melted.
Overstuffed Beef Enchiladas
Ingredients
- 1 lb ground chuck
- 15.5 ounce can of black beans drained and rinsed
- 1 1/3 cups frozen corn
- 4 ounce can of chopped green chiles
- 2 packets taco seasoning
- 28 ounce can of enchilada sauce
- 6 ounces colby jack cheese shredded
- 1 med diced onion
- 2 tsp minced garlic
Instructions
- Brown the ground beef and onion in a large skillet. Drain well.
- Return the ground beef to the skillet and add the black beans, corn, green chilies, garlic, taco seasoning and 1 cup of water. Mix well and simmer gently for 10 minutes, stirring occasionally. Remove from heat and allow to cool.
- Melt 1 Tbsp. of butter to a large skillet. Fry each tortilla for about until golden brown. About 2 minutes per side. Drain on paper towels until ready to wrap.
- Cover a greased 13x11 casserole dish with a thin layer of enchilada sauce.
- Spread about 1 Tbsp. of enchilada sauce across the center of a tortilla.
- Add 3/4 cup of filling center of tortilla.
- Add a thin layer of shredded cheese on top of the filling.
- Carefully wrap the filling in the tortilla and place, seam side down, to the casserole dish.
- Continue wrapping the tortillas until the casserole is filled.
- Pour the remaining sauce evenly over the enchiladas.
- Bake at 350 degrees for about 30 minutes or until the sauce is bubbly. Remove from oven, add a layer of shredded Colby-Jack cheese and return to oven for about 10 minutes or until cheese is melted.
- Remove from oven and allow to rest for about 10 minutes before serving.
- Serve with sour cream, shredded lettuce and tomato wedges, if desired.
- Enjoy!
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