Cheesy Ground Beef Enchiladas
This Cheesy Ground Beef Enchiladas recipe is a great easy weeknight dinner! It's made with refried beans, corn, cheese, and enchilada sauce.
Servings: 6
Calories: 351kcal
Ingredients
- 6 cloves garlic
- 1 medium onion
- 1 large bell pepper
- 2 cobs sweet corn can also use frozen or canned
- 1 Tbsp. olive oil
- 1 - ½ lbs. ground beef lean ground beef if possible
- 2 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. chili powder
- pinch kosher salt
- pinch pepper
- 1-2 cups Crystal Farms Whole Milk Mozzarella Cheese
- 1 28 oz. can gluten free red enchilada sauce or any red enchilada sauce if not gluten free
- 1 16 oz. can refried beans
- 1 package gluten free tortilla wraps or corn tortillas or flour tortillas if not gluten free
- 1 large tomato optional
- 2 avocados optional
- ½ cup cilantro optional
- 2 limes optional
Instructions
- Heat oven to 350 degrees.
- Mince 6 cloves garlic and 1 medium onion. Dice 1 large bell pepper (any color). Cut the kernels off 2 cobs of fresh sweet corn (about 1 cup). Frozen or canned corn can be used as well.
- Heat a skillet to medium heat and add 1 Tbsp. olive oil. Add the garlic and onions and saute for 2-3 minutes, stirring often. Add the peppers and corn along with a pinch of salt and pepper and saute for another 4-5 minutes, stirring often. The vegetables should have softened slightly.
- Add 1 - 1 ½ lbs. ground beef to the skillet along with another pinch of salt and pepper. Break the meat apart. Add 2 tsp. smoked paprika, 1 tsp. cumin, and 1 tsp. chili powder to the beef. Continue to break the beef apart as it cooks. Saute for another 7-8 minutes or until the beef has browned. Deglaze the pan with a little water if necessary.
- Heat a 16 oz. can of refried beans on the stove top.
- Pour ¼ of a 28 oz. can of gluten free red enchilada sauce (or any red enchilada sauce if not gluten free) in the bottom of a 9x13 inch cake pan.
- Form an assembly line with the beans, beef, cheese, and tortillas. Spread a few spoonfuls of the beans in a tortilla. Top with a few spoonfuls of beef and a sprinkling of cheese. Roll the tortilla tightly and place in the cake pan. Repeat with the remainder of the beef and beans.
- Top the tortillas with more enchilada sauce and more cheese. (If you have extra beef and beans simply make another pan of enchiladas). *These enchiladas can be baked and then frozen for another time.
- Place the pan in the oven and bake uncovered for 20-25 minutes (depending on how browned you like the cheese).
- Remove from pan and serve with diced tomato, avocado, cilantro, and a squeeze of lime (optional).
Notes
This recipe is gluten free and uses gluten free tortillas. There are a number of gluten free tortilla wraps on the market today.
Alternately, you can use corn tortillas. If using corn tortillas, wrap a stack of them in a damp paper towel and microwave them for 30 seconds or so to make the tortillas more pliable, so that they don't break when rolling.
Feel free to use flour tortillas if gluten is not an issue for you.
Choose a brand of gluten free red enchilada sauce to keep this recipe gluten free. Feel free to use any brand if gluten is not an issue for you.
You can alter the spice level of these enchiladas, based on the heat level of the enchilada sauce used. I usually opt for mild or medium, but you can choose a hotter variety if you prefer.
This recipe may make 1 or 2 batches, depending on the size of pan used. Feel free to freeze the second batch if you like.
Nutrition
Calories: 351kcal