Ground Beef and Texas Bean Enchiladas
Get ready to spice up your dinner routine with these irresistible Ground Beef and Texas Bean Enchiladas! Packed with seasoned ground beef, hearty pinto beans, and a robust blend of chili powder, cumin, and paprika, these enchiladas are wrapped in tender flour tortillas and smothered in a rich enchilada sauce. Topped with a generous layer of melty cheddar cheese and finished with fresh green onions and cilantro, each bite bursts with bold Tex-Mex flavors. Perfect for a family-friendly meal or a crowd-pleasing dinner, this easy-to-follow recipe comes together in just under an hour. Serve with a dollop of sour cream for that creamy finishing touch, and watch these enchiladas disappear from the table!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can canned pinto beans, drained and rinsed
- 2 cups enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 stalks green onions, sliced thinly
- 1 tablespoon olive oil
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned, about 5-6 minutes. Drain any excess fat from the pan.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to combine.
Add the canned pinto beans to the skillet and stir. Cook for another 2-3 minutes to heat the beans through. Remove from heat.
Spread 1 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.
Place a heaping 1/4 cup of the beef and bean mixture in the center of a tortilla. Sprinkle about 2 tablespoons of shredded cheddar cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes.
Garnish with sliced green onions and fresh cilantro, if desired. Serve with a dollop of sour cream on the side.
Nutrition Facts
Calories |
3749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 8789 mg | 382% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 20.8 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2667 mg | 205% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
