Beef and Cheese Enchiladas
Easy beef and cheese enchiladas filled with ground beef, refried beans, cheddar cheese, and red enchilada sauce.
Equipment
- 9x13 baking dish
- Large skillet
Ingredients
Ingredients
- 1 pound ground beef
- 1 can refried beans
- 1 10-ounce can red enchilada sauce
- 2 cups mild cheddar cheese shredded
- 10 flour or corn tortillas soft taco size
- cooking spray for the baking dish
Instructions
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray.
- Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until browned with no pink remaining. Drain the fat.
- Reduce heat to medium. Add the refried beans and stir until combined with the beef and warmed through. Remove from heat.
- Spoon about 3 tablespoons of filling down the center of each tortilla. Add a pinch of cheese if desired, roll tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled enchiladas and spread it so every tortilla is coated. Sprinkle the remaining cheese over the top.
- Cover tightly with foil and bake for 25 minutes. Remove the foil for the last 5 minutes if you want the cheese bubbly and spotted.
- Let rest for a few minutes before serving with toppings such as sour cream, lettuce, tomato, jalapenos, or hot sauce.
Notes
Warm corn tortillas before rolling so they do not crack. Do not overfill the tortillas or they can split during baking. Place enchiladas seam-side down so they stay rolled. Assemble up to 24 hours ahead and add about 10 minutes to the bake time if baking straight from the refrigerator.
