Mixed Up Enchiladas
Dive into the ultimate comfort food fusion with these Mixed Up Enchiladas—a delightful twist on a classic Mexican favorite! This easy, family-friendly recipe layers tender, torn corn tortillas with a savory filling of ground beef or turkey, black beans, and a zesty blend of taco seasoning and enchilada sauce. Bursting with bold flavors, this casserole-style dish is topped with gooey melted cheddar and Mexican-blend cheeses, then baked to golden perfection. With just 15 minutes of prep and a short bake time, it's a time-saving dinner solution that doesn’t skimp on flavor. Garnish with fresh cilantro and green onions, and don’t forget a dollop of sour cream for the perfect finishing touch. Ideal for busy weeknights or festive gatherings, these Mixed Up Enchiladas are sure to become a new household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 pound Ground beef or turkey
- 1 medium Red bell pepper, diced
- 2 tablespoons Taco seasoning
- 2 cups Enchilada sauce
- 1 can (15 ounces) Black beans, drained and rinsed
- 10 small Corn tortillas, torn into bite-sized pieces
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Mexican-blend cheese
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 6-7 minutes. Drain any excess grease if necessary.
Stir in the diced red bell pepper and taco seasoning, mixing well to coat. Cook for another 2 minutes.
Pour in 1 1/2 cups of the enchilada sauce (reserving 1/2 cup for later) and stir to combine. Add the black beans and remove the skillet from heat.
In the prepared baking dish, spread a thin layer of the reserved enchilada sauce on the bottom. Arrange half of the torn corn tortillas in an even layer on top.
Spoon half of the meat and bean mixture over the tortillas, followed by half of the shredded cheddar cheese. Repeat with a second layer of tortillas, meat and bean mixture, and the shredded Mexican-blend cheese on top.
Drizzle the remaining enchilada sauce evenly over the top layer and sprinkle with the remaining shredded cheddar cheese.
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 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with sliced green onions and fresh cilantro, if desired.
Serve warm with a dollop of sour cream on top. Enjoy your Mixed Up Enchiladas!
Nutrition Facts
Calories |
4074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 8256 mg | 359% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 26.6 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3118 mg | 240% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3955 mg | 84% | |
*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.
