There’s something magical about pulling a bubbling pan of enchiladas from the oven—the aroma of toasted cumin and melted cheese filling the kitchen, the sauce still sizzling around the edges. These beef and bean enchiladas are my ultimate comfort food, the kind of dish that brings everyone to the table with eager forks in hand.

I still remember the first time I had truly great enchiladas—it was at a tiny roadside taqueria in Austin, where the tortillas were so tender they practically melted in my mouth, and the filling had just the right balance of savory beef and creamy beans. That experience sent me on a years-long quest to recreate that perfect bite at home, and this recipe is the delicious result.

Why This Recipe Works

Let me tell you why this version stands out from the rest. First, we’re using an 80/20 ground beef blend—that 20% fat content might seem indulgent, but trust me, it makes all the difference in keeping the filling juicy and flavorful (leaner cuts can dry out during baking). Then there’s the genius addition of refried beans, which act like culinary glue, binding everything together while adding a wonderful creaminess.

The real game-changer? Taking an extra minute to toast the spices with the onions and garlic. This simple step awakens their essential oils through the Maillard reaction, filling your kitchen with the kind of aroma that’ll have your neighbors knocking on the door. And don’t even get me started on the sauce—whether you go homemade or store-bought, the way it seeps into every nook and cranny of those rolled tortillas creates pure magic.

Essential Ingredients & Tools

For the Filling:

• 1 lb ground beef (80/20 ratio for juiciness; if using leaner beef, add 1 tbsp olive oil)
• 1 can (16 oz) refried beans (traditional pinto or black beans for variation)
• 1 small yellow onion, diced (white onion works too)
• 2 cloves garlic, minced (pre-minced jarred garlic in a pinch)
• 1 tbsp taco seasoning (homemade or store-bought)
• ½ tsp cumin (toast it first in a dry skillet for deeper flavor)
• ½ tsp smoked paprika (regular paprika works but lacks smokiness)
• Salt and pepper to taste

For the Sauce:

• 2 cups red enchilada sauce (homemade or 1 can store-bought)
• 1 tbsp olive oil (vegetable oil works too)
• 1 tsp chili powder (adjust for heat preference)

For Assembly:

• 8–10 corn or flour tortillas (corn for authenticity, flour for easier rolling)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro (parsley as a substitute if needed)

Tools You’ll Need

• Large skillet (or any wide, deep pan)
• 9×13-inch baking dish (metal or glass)
• Mixing bowls (regular soup bowls work in a pinch)
• Whisk (fork can substitute)

Serves: 6 | Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins

How to Make Beef and Bean Enchiladas

Here’s where many home cooks go wrong—they try to roll cold tortillas and end up with a cracked mess. Let me share my foolproof method:

1. Warm those tortillas properly: Wrap 8–10 corn or flour tortillas in a damp paper towel and microwave for 30 seconds. This little steam bath makes them pliable as putty. For corn tortillas, I take it a step further—lightly brush each with 1 tbsp olive oil or fry for 10 seconds per side to create a flexible barrier against sauce absorption.
2. The filling technique: Spoon about ¼ cup of filling slightly off-center. Mix ¼ cup enchilada sauce into the filling first—this prevents dry bites. Fold the edge nearest you over the filling, tuck it under gently, then roll away from you. It should feel like rolling a sleeping bag—snug but not tight.
3. Sauce strategy: Pour just enough sauce in the baking dish to coat the bottom—about ½ cup of the 2 cups red enchilada sauce. This prevents sticking and gives the bottoms a wonderful texture. After arranging your rolled enchiladas seam-side down, ladle the remaining sauce over the top in a zigzag pattern.
4. Cheese distribution: Here’s my pro tip—sprinkle half of the 2 cups shredded cheese under the enchiladas before adding the rest on top. This creates melty pockets throughout the dish rather than just a top layer. Room-temperature cheese spreads more evenly than cold shreds.

Pro Technique

The ideal enchilada emerges from the oven with the cheese golden and bubbly, the sauce reduced to a thick glaze, and the edges of the tortillas just beginning to crisp. I bake mine at 375°F for about 20-25 minutes, then give them a quick 2-minute broil for that perfect color (watch closely to avoid burning).

But here’s the hardest part—you must let them rest for 5 minutes before serving. I know it’s tempting to dive right in, but this waiting period allows the filling to set so you get clean slices rather than a saucy landslide on your plate. Cover loosely with foil during resting to retain heat without steaming the cheese.

Ingredient Variations and Their Impact

One of the beautiful things about enchiladas is how adaptable they are. Here are some of my favorite variations:

• Breakfast version: Add scrambled eggs to the filling and top with ranchero sauce
• Vegetarian twist: Swap the beef for Roasted Sweet Potatoes and black beans (toss with chipotle powder for heat)
• Green chile style: Use tomatillo sauce and add roasted poblano peppers
• Seafood option: Try shredded crab meat with a creamy white sauce

Perfect Pairings

Complementary Dishes

• Mexican Rice: The ultimate enchilada sidekick. Cooked with tomato paste and peas, this absorbs extra sauce beautifully while adding vibrant color. For extra texture, toast the rice in oil before simmering.
• Jicama Slaw: The crisp freshness of julienned jicama tossed with lime juice and chili powder creates the perfect contrast to rich enchiladas. Add shredded cabbage for extra crunch.

Drinks

• Classic Margarita: The citrusy tang cuts through the dish’s richness. Use fresh lime juice and a salt rim for authenticity. For a smoky twist, try a mezcal margarita.
• Horchata: This cinnamon-spiced rice milk drink cools the palate after spicy bites. Add a splash of rum for an adult version.

Something Sweet

• Churros with Chocolate Sauce: Crispy fried dough dusted with cinnamon sugar pairs perfectly with the savory spices. Serve warm for maximum contrast.
• Mango Sorbet: A light, fruity finish that cleanses the palate without overpowering. Top with chili-lime seasoning for a Mexican twist.

Storage & Freshness Guide

These enchiladas actually improve in flavor overnight as the ingredients meld. Store cooled leftovers in an airtight container for up to 3 days. Reheat covered with foil at 350°F for 15 minutes, adding a splash of broth to prevent drying.

For longer storage, freeze unbaked enchiladas tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before baking as directed, adding 5-10 minutes to the baking time if needed.

FAQs

1. Can I use corn tortillas without them cracking?

Absolutely! The key is proper warming—steam in the microwave or lightly fry in oil first. For extra insurance, double-layer corn tortillas when rolling.

2. How do I prevent soggy enchiladas?

Don’t oversauce—1 cup on top is plenty. Bake uncovered and consider broiling at the end to evaporate excess moisture. Blotting the filling with a paper towel before rolling also helps.

3. What’s the best cheese for melting?

Monterey Jack melts the smoothest, while cheddar adds sharpness. A 50/50 blend gives the best of both worlds. Oaxaca cheese is the traditional choice if you can find it.

4. Can I make these ahead?

Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if going straight from fridge to oven.

5. How do I reheat leftovers without drying them out?

The oven is best—cover with foil at 325°F for 10-12 minutes with a splash of broth. For single servings, reheat in a covered skillet over low heat for 5 minutes.

Beef and Bean Enchiladas: A Flavor-Packed Family Favorite

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Recipe Information

Cost Level $$

Category Ground Beef

Difficulty Medium

Cuisine Mexican, tex-mex

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Recipe Details

Servings 6

Total Time 45 minutes

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Make the best Beef and Bean Enchiladas with this easy, flavor-packed recipe. Perfectly cheesy, saucy, and comforting—try it tonight!

Ingredients

For the Filling

• 1 lb ground beef (80/20)
• 1 can refried beans (16 oz)
  View substitutions
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp taco seasoning
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt and pepper (to taste)

For the Sauce

• 2 cups red enchilada sauce
  View substitutions
• 1 tbsp olive oil
• 1 tsp chili powder

For Assembly

• 8–10 corn or flour tortillas
  View substitutions
• 2 cups shredded cheese
  View substitutions
• Fresh cilantro (for garnish)

Instructions

1. 01

   Brown 1 lb ground beef in skillet over medium-high heat, breaking apart. Drain excess fat, leaving 1 tbsp.
2. 02

   Add 1 small yellow onion, 2 cloves garlic, 1 tbsp taco seasoning, ½ tsp cumin, and ½ tsp smoked paprika; sauté 3 minutes until fragrant. Stir in 1 can (16 oz) refried beans.
3. 03

   Warm 8–10 corn or flour tortillas wrapped in damp paper towel for 30 seconds in microwave.
4. 04

   Spread ½ cup of the 2 cups red enchilada sauce in baking dish. Fill each tortilla with ¼ cup filling, roll tightly, and place seam-side down in dish.
5. 05

   Pour remaining sauce over enchiladas, sprinkle with 2 cups shredded cheese.
6. 06

   Bake at 375°F for 20-25 minutes until bubbly. Broil 2 minutes for golden top if desired.
7. 07

   Rest 5 minutes before serving.

Tags

contains-glutencontains-dairycontains-lactosecontains-meatcontains-beefcontains-legumescontains-added-sugarcontains-preservativesultra-processed-ingredientscheesycomfort-foodcrowd-pleaserheartyrestaurant-style