Ground Beef Enchiladas (Gluten Free)

Ground beef enchiladas garnished with cilantro, avocado, and Queso fresco on white plate with fork.

4.67 from 3 votes

Ground Beef Enchiladas (Gluten Free)

These gluten free Ground Beef Enchiladas make a flavorful dinner! They're made with refried beans, cheese and baked with red enchilada sauce.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: ground beef and refried bean enchiladas, gluten free enchiladas, red enchiladas with ground beef

Servings:

Calories: 343kcal

Author: Christine Rooney

Equipment

Ingredients

6 cloves garlic
1 onion any color
1 bell pepper any color
1 cup frozen sweet corn
3 Tbsp. olive oil split
1 - ¼ lbs. ground beef or ground turkey
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. cumin
½ tsp. kosher salt
½ tsp. pepper
1 16 oz. can refried beans gluten free
30 oz. gluten free red enchilada sauce or any red enchilada sauce if not gluten free, equals 1-2 cans or jars depending on brand
2-3 cups shredded cheese any cheese that melts nicely
1 package gluten free tortilla wraps or corn tortillas
Queso Fresco, cilantro, avocado, and limes for garnish optional

US Customary - Metric

Instructions

Heat oven to 350 degrees Fahrenheit.
Mince 6 cloves garlic and 1 onion (any color).
Dice 1 bell pepper. Remove and discard any seeds and membranes.
Grate 2-3 cups of cheese (any variety). You can also use pre-grated cheese.
The amount of cheese needed depends on how cheesy you like your enchiladas.
Place 1 16 oz. can of refried beans into a sauce pan on the stove top and cook until heated through. Set aside.
Place a large skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil to the skillet.
Add the minced garlic, onions, and bell peppers to the skillet and sauté for 5-6 minutes, stirring often.
Add 1 - 1 ¼ lbs. of ground beef (or ground turkey) to the skillet. Sauté for 8-10 minutes, or until the meat has cooked through.
Add 2 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. ground cumin, and ½ tsp. each of kosher salt and pepper to the ground meat. Stir until combined.
Add 1 cup of frozen corn to the skillet and sauté for another 1-2 minutes, stirring to combine.
Pour 1 Tbsp. of olive oil into a casserole dish and spread evenly across the bottom (this will help to prevent the enchiladas from sticking).
Pour ¼ of the red enchilada sauce into the bottom of the casserole dish and spread evenly.
Form an assembly line with the refried beans, ground beef, grated cheese, and tortillas.
Spread some of the refried beans in the middle of a tortilla. Spoon some of the ground beef filling on top of the refried beans and top with 1-2 Tbsp. of grated cheese.
Roll the tortilla tightly and place it on top of the red enchilada sauce in the casserole dish.
Continue with the remainder of the beans and ground beef.
Line the tortillas up in the casserole dish until it is full. You may need to use another casserole dish, depending on the type of tortillas used. If so, simply repeat the process with the remainder of the filling and tortillas in a second casserole dish.
Pour the remainder of the red enchilada sauce over the tortillas, making sure they are evenly covered.
Sprinkle 1-2 cups of grated cheese over the enchilada sauce (depending on how cheesy you like your enchiladas).
Cover the casserole dish (or dishes, depending on how many are used) with foil.
Place the casserole dish into the oven and bake for 20 minutes covered with foil.
After 15 minutes, remove the foil and bake for another 5 minutes, or until the cheese is completely melted.
Remove the casserole dish from the oven.
To Serve: Garnish the enchiladas with Queso Fresco, cilantro, sliced avocadoes, or any toppings of choice (optional).

Notes

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.

This recipe calls for 28-30 oz. of red enchilada sauce. You may need 1-3 cans or jars of enchilada sauce, depending on the brand.

Feel free to use mild or spicy red enchilada sauce, depending on your spice preference.

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.

Make sure to check the ingredients on the labels to make sure that the refried beans, enchilada sauce, and tortillas are gluten free if gluten is an issue for you.

Nutrition