These beef enchiladas are a satisfying dinner option that combines seasoned meat with melted cheese. They are quick to assemble and bake into a bubbly, flavorful meal for the whole family.
List of ingredients
- 1 pound ground beef – lean or regular.
- 1/2 yellow onion, minced – for aromatic flavor.
- 1/2 cup corn – adds texture and sweetness.
- 1/2 cup black beans – adds heartiness and protein.
- 3 1/2 cups red enchilada sauce – approximately two standard cans.
- 12 tortillas – corn, flour, or a blend of both.
- 8 ounces Monterey Jack, grated – for a creamy melt.
- 4 ounces Sharp Cheddar Cheese, grated – for a bold flavor.
- Garnishments: Crema, Cotija cheese, avocado, and fresh cilantro.
step-by-step instructions
- Brown the meat: In a large skillet, cook the 1 pound of ground beef and 1/2 minced yellow onion over medium-high heat for about 10 minutes.
- Mix in vegetables: Remove the skillet from the heat and stir in 1/2 cup of corn and 1/2 cup of black beans.
- Prepare the oven: Preheat your oven to 375°F.
- Prep the dish: Spread approximately 1/2 cup of the red enchilada sauce across the bottom of a 9×13 inch casserole dish.
- Assemble the rolls: Fill each of the 12 tortillas with a portion of the meat mixture and a generous amount of Monterey Jack and Sharp Cheddar cheese. Roll them up and place them in the dish, seam side down.
- Add toppings: Pour the remaining red enchilada sauce over the top and sprinkle with any remaining shredded cheese.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil for the last 5 minutes of baking to brown the cheese.
- Final touch: Serve hot and garnish with crema, cotija, diced avocado, and cilantro.
Tortilla Selection and Preparation
Using Corn Tortillas
Corn tortillas provide a traditional flavor and a firmer texture. To prevent them from cracking during the rolling process, lightly warm them in a pan or microwave for a few seconds before filling.
Using Flour Tortillas
Flour tortillas are generally easier to roll because they are more pliable. They offer a softer bite and a milder flavor that allows the red sauce to stand out.
The Hybrid Tortilla Blend
Using a mix of both corn and flour tortillas provides a balance of flavor and function. You get the classic corn taste with the ease of rolling associated with flour tortillas.
Cheese Optimization Tips
The Role of Monterey Jack
Monterey Jack is chosen for its exceptional melting properties. It creates a creamy, gooey consistency that binds the filling together and creates a smooth topping.
Adding Sharp Cheddar for Depth
Sharp cheddar provides a necessary salty tang and a punch of flavor. This contrasts with the mildness of the Monterey Jack to create a more complex taste profile.
The Advantage of Freshly Grated Cheese
Grate your cheese from a block instead of using pre-shredded bags. Pre-shredded cheeses contain cellulose or anti-caking agents that prevent them from melting smoothly into the sauce.
Filling and Flavor Enhancements
Draining Excess Fat
After browning the beef and onions, drain any excess grease from the skillet. This prevents the enchiladas from becoming overly oily and keeps the flavors clean.
Sautéing the Onions Thoroughly
Ensure the minced yellow onion is cooked until translucent. This removes the raw bite of the onion and adds a subtle sweetness to the beef mixture.
Integrating Corn and Beans
Stirring in corn and black beans after the heat is turned off prevents the vegetables from overcooking. This preserves their color and ensures a slight snap in every bite.
Assembly and Baking Techniques
The Base Sauce Layer
Applying a thin layer of sauce to the bottom of the pan is essential. This creates a barrier that prevents the bottom tortillas from sticking and ensures they stay moist.
Placing Tortillas Seam-Side Down
Always place the rolled tortillas with the seam facing the bottom of the dish. The weight of the enchilada and the surrounding sauce will seal the seam, preventing them from unraveling while baking.
Managing Oven Steam with Foil
Covering the dish with aluminum foil traps steam inside the casserole. This steam helps soften the tortillas and ensures the filling is heated through without drying out the top.
The Final Uncovered Bake
Removing the foil for the final 5 minutes allows the direct heat of the oven to hit the cheese. This results in a golden-brown, bubbly crust that improves the visual appeal and texture.
Garnish and Serving Ideas
Adding Fresh Avocado
Diced or sliced avocado adds a rich, buttery creaminess to the dish. The coolness of the avocado balances the heat and acidity of the red enchilada sauce.
The Use of Mexican Crema
Mexican crema is thicker and slightly sweeter than standard sour cream. Drizzling it over the top provides a tangy contrast to the savory beef filling.
Adding Cotija Cheese
Cotija is a dry, salty cheese that does not melt. Sprinkling it on top adds a distinct briney flavor and a professional finish to the presentation.
Fresh Cilantro Leaves
Chopped cilantro provides a bright, herbal note. It cuts through the richness of the melted cheese and beef, refreshing the palate between bites.
Storage and Make-Ahead Advice
Refrigerating Leftovers
Store any remaining enchiladas in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them an excellent option for lunch the next day.
Freezing Before Baking
You can assemble the enchiladas and freeze them before they go in the oven. Wrap the casserole dish tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Baking from Frozen
If baking directly from the freezer, leave the foil on for the entire duration. Add approximately 15 to 20 extra minutes to the cooking time to ensure the center is hot.
Reheating Guidelines
Using the Oven for Reheating
To maintain the best texture, reheat individual portions in the oven at 350°F. This prevents the tortillas from becoming rubbery and keeps the cheese melty.
Quick Microwave Method
For a faster option, heat individual servings in the microwave. Cover the plate with a damp paper towel to keep the tortillas from drying out during the process.
Troubleshooting Common Issues
Preventing Soggy Tortillas
If your tortillas become too mushy, avoid over-saucing the bottom of the pan. You can also lightly fry the tortillas in oil for a few seconds before filling to create a moisture barrier.
Fixing Dry Filling
If the beef mixture seems too dry, stir in a tablespoon of the enchilada sauce before rolling. This integrates the flavor and ensures the filling remains juicy after baking.
Dealing with Unmelted Cheese
If the cheese on top isn’t melting, ensure your oven is properly preheated to 375°F. If you are using a low-fat cheese, it may require a slightly longer uncovered baking time.
Frequently Asked Questions
Can I substitute the ground beef with another protein?
Yes, you can use ground turkey or ground chicken for a leaner version. Ensure you brown the meat and onions in the same manner to maintain the flavor profile.
What can I use instead of red enchilada sauce?
Salsa verde (green sauce) is a great alternative for a tangier, more citrusy flavor. You can also use a mixture of tomato sauce and chili powder if you are making your own.
How do I make the filling spicier?
Add diced jalapeños or a pinch of cayenne pepper to the beef while browning. You can also choose a ‘hot’ version of the red enchilada sauce from the store.
Can this recipe be adapted for a slow cooker?
You can cook the beef, onion, corn, and beans in a slow cooker on low for 6 hours. Once the filling is ready, assemble and bake in the oven as directed to get the crispy cheese top.
Print
Cheesy Baked Beef Enchiladas with Red Sauce
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: General
Description
If you’re looking for a quick and easy dinner that your entire family will love, these Easy Cheesy Beef Enchiladas with red sauce, black beans, and corn are sure to please!
Ingredients
- 1 pound ground beef
- 1/2 yellow onion, minced
- 1/2 cup corn
- 1/2 cup black beans
- 3 1/2 cups red enchilada sauce
- 12 tortillas (corn, flour, or blend)
- 8 ounces Monterey Jack cheese, grated
- 4 ounces Sharp Cheddar Cheese, grated
- Crema, for garnish
- Cotija cheese, for garnish
- avocado, for garnish
- cilantro, for garnish
Instructions
- Brown: In a large skillet, brown 1 pound ground beef with 1/2 yellow onion (minced) over medium high heat, about 10 minutes. Remove from heat and stir in 1/2 cup corn and 1/2 cup black beans.
- Preheat: Preheat oven to 375°F.
- Prep Dish: Add about 1/2 cup of the 3 1/2 cups red enchilada sauce to the base of a 9×13 inch casserole dish.
- Roll: Roll up some of the meat filling along with a generous amount of grated 8 ounces Monterey Jack and 4 ounces Sharp Cheddar Cheese in each of the 12 tortillas and place them in the casserole dish, seam side down. Top with remaining enchilada sauce as well as any remaining shredded cheese.
- Bake: Cover dish with aluminum foil and bake in preheated oven for about 30 minutes until heated through, removing foil for the last 5 minutes of baking time.
- Serve: Serve hot and garnish with Crema, Cotija, avocado, and cilantro.
Notes
Homemade red enchilada sauce can be used. Grating cheese yourself is recommended to avoid anti-caking agents for a better melt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 466 kcal
- Sugar: 9 g
- Sodium: 1496 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 76 mg