Home Dinner Delights Beef and Bean Enchiladas

Beef and Bean Enchiladas

This recipe delivers a quintessential Tex-Mex dinner, featuring corn tortillas stuffed with a savory, hearty mixture of ground beef and creamy refried beans. Smothered in rich red enchilada sauce and blanketed with melted cheddar, these enchiladas are baked until bubbly and tender. It is a crowd-pleasing meal that balances filling

Why You’ll Love This Recipe

Hearty and Filling – The combination of ground beef and refried beans creates a dense, satisfying filling that stretches the meat further.
No Dry Enchiladas – Using three full cans of sauce ensures the tortillas absorb plenty of moisture, resulting in a soft, tender texture rather than chewy edges.
Texture Contrast – The creamy bean mixture inside contrasts perfectly with the slightly firm corn tortilla and the gooey melted cheese on top.
Make-Ahead Friendly – You can assemble the dish earlier in the day and bake it just before dinner, making evening prep a breeze.
Leftover Gold – As the recipe notes, these reheat beautifully, often tasting even better the next day as the flavors meld.
Budget Conscious – Refried beans and corn tortillas are economical staples that bulk up the meal without sacrificing flavor.

Ingredients You’ll Need

The Filling

Ground Beef (1.5 lbs) – The primary protein; a lean ratio (85/15) works well, but drain the fat thoroughly if using a richer blend.
Refried Beans (16 oz can) – These act as a binder, keeping the beef filling creamy and cohesive so it doesn’t crumble out of the tortilla.
Taco Seasoning (1 packet) – Provides all the necessary spices (cumin, chili powder, paprika) in one easy step.
Onion Flakes (1 tbsp) or Diced Onion – Adds savory aromatics to the beef.

The Wrapper & Sauce

Corn Tortillas (12, 6-inch) – The traditional choice for enchiladas; they have a distinct toasted corn flavor and hold up well to sauce.
Enchilada Sauce (3 cans, 10 oz each) – You need a generous amount (30 oz total) to coat the bottom of the pan, brush the tortillas, and smother the top.
Cheddar Cheese (3 cups, shredded) – Divided between the inside of the rolls and the topping for maximum cheesiness.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy removal.

Step 2: Create the Filling In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain the excess grease thoroughly. Return the beef to the skillet and stir in the dried onion flakes (or diced onion), the can of refried beans, and the taco seasoning packet. Cook over low heat, stirring constantly, until the beans are incorporated and the mixture is hot. Set aside.

Step 3: Prepare the Sauce Base Pour the enchilada sauce into a saucepan and warm it over medium heat. Pour 1 cup of this warm sauce into the bottom of your prepared baking dish, spreading it to coat the surface. This prevents the enchiladas from sticking and burning on the bottom.

Step 4: Soften the Tortillas Corn tortillas are prone to cracking. To prevent this, wrap a stack of tortillas in a wet paper towel and microwave them for 45–60 seconds until they are hot and pliable. Once warm, brush each tortilla on both sides with a little enchilada sauce.

Step 5: Assemble and Roll Working one at a time, spoon approximately ⅓ cup of the beef and bean mixture down the center of a tortilla. Sprinkle with 1 tablespoon of shredded cheddar cheese. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat until all 12 tortillas are filled and arranged in the pan.

Step 6: Smother and Top Pour the remaining heated enchilada sauce evenly over the rolled tortillas, ensuring every inch of dry tortilla is covered. Sprinkle the remaining cheddar cheese generously over the top.

Step 7: Bake Bake in the preheated oven for 15–20 minutes. You are looking for the cheese to be completely melted and the sauce to be bubbling around the edges.

Step 8: Serve Let the enchiladas sit for 5 minutes before serving to allow the filling to set slightly. Serve warm.

Recipe Notes & Tips

Preventing Cracks – The most common issue with corn tortillas is splitting. The steam from the wet paper towel (Step 4) makes them pliable. If they still crack, try dipping them quickly in hot oil for 5 seconds before filling—a traditional method that adds durability.
Sauce Coverage – Ensure the edges of the tortillas are covered in sauce. Any exposed corn tortilla will become hard and crunchy in the oven.
Cheese Selection – Sharp cheddar provides the best flavor punch against the rich sauce. For a meltier, milder finish, use Monterey Jack or a Mexican blend.
Spice Level – Control the heat by choosing “Mild,” “Medium,” or “Hot” enchilada sauce and taco seasoning.
Bean Variations – If you prefer texture, you can use whole black beans or pinto beans instead of refried, though the filling will be looser.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6 Servings (2–3 enchiladas per person)
Calories: Approximately 500–600 kcal per serving

Perfect Pairings

Mexican Rice – The classic tomato-infused rice is essential for soaking up extra enchilada sauce.
Refried Beans – Even though beans are in the dish, a side of creamy beans topped with queso fresco is always welcome.
Guacamole & Chips – Fresh avocado provides a cool, creamy contrast to the hot, savory beef.
Sour Cream – A dollop of cool sour cream cuts through the spice and acidity of the red sauce.

Ideal Occasions

Taco Tuesday Alternative – Shake up the weekly routine with this baked variation.
Potlucks – Enchiladas are easy to transport and stay warm well in a covered dish.
Feeding a Crowd – This recipe scales easily; you can make two trays simultaneously for large gatherings.
Freezer Meal Prep – Assemble the dish but don’t bake it; freeze it for a future busy night (thaw before baking).

Storage & Serving Tips

Refrigeration – Store leftovers in an airtight container for up to 3–4 days.
Reheating – Cover with foil and reheat in the oven at 350°F to prevent the cheese from becoming rubbery. If microwaving, sprinkle a little water on top to create steam so the tortilla doesn’t dry out.
Freezing – You can freeze cooked leftovers, but the tortillas may become slightly softer upon reheating.

Creative Variations to Try

Chicken Swap – Use shredded rotisserie chicken mixed with the beans instead of ground beef.
Vegetarian Version – Omit the beef and double the beans, or add sautéed spinach, corn, and zucchini to the filling.
Green Enchiladas – Swap the red enchilada sauce for Salsa Verde (tomatillo sauce) and use Monterey Jack cheese for “Enchiladas Suizas.”
Creamy Style – Stir a dollop of sour cream or cream cheese into the beef and bean mixture for an ultra-rich filling.

Troubleshooting Common Issues

Tortillas Breaking – If the microwave method isn’t working, try briefly frying the tortillas in hot oil (a few seconds per side) or dipping them in the hot enchilada sauce before filling to soften them.
Soggy Enchiladas – This can happen if you let the assembled dish sit in the fridge for too long before baking (if meal prepping, keep sauce separate until bake time) or if the tortillas were completely soaked rather than just brushed.
Filling is Dry – This is rare with the bean addition, but if it happens, stir a 1/4 cup of enchilada sauce directly into the beef mixture before filling.

Why This Recipe Works

This recipe succeeds because it addresses the main flaw of ground beef enchiladas: crumbling. Ground beef on its own is loose; when you cut into the enchilada, the meat falls out. By mixing refried beans directly into the beef, you create a cohesive, paste-like filling that stays inside the tortilla.

Additionally, the three-step sauce application (bottom of pan, brushed on tortilla, poured on top) ensures that the corn tortillas—which are naturally dry and absorbent—hydrate properly during baking, transforming into a soft, dumpling-like texture that melds with the cheese.

Final Thoughts

Beef and Bean Enchiladas are a reliable, hearty staple for any home cook. They offer the satisfying weight of a meat-and-potatoes meal but with the vibrant zest of Mexican spices. Whether you are feeding hungry teenagers or hosting a casual dinner party, this tray of cheesy, saucy goodness is sure to disappear quickly.