Beef and Refried Bean Enchiladas
Savory ground beef mixed with refried beans and taco spices, rolled in flour tortillas and baked under melted cheese and red enchilada sauce. A comforting Tex-Mex casserole with seasoned beef, creamy beans, and tangy sauce. Serve for weeknight dinners or casual gatherings. This straightforward version relies on convenient canned components and taco seasoning for quick assembly and consistent results.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound ground beef
- 1 package taco seasoning
- 1 15-ounce can refried beans
- 1 28-ounce can red enchilada sauce, dividedsalsa roja1:1alternative
fresher flavor
- 6 large flour tortillas
- 2 cups Mexican shredded cheesecheddar or Monterey Jack1:1common
accessible option
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Heat olive oil in a large skillet over medium heat, add diced onion and ground beef.
- 3
Break beef apart with a wooden spoon and cook until no longer pink.
- 4
Stir in taco seasoning and refried beans, heat through.
- 5
Spray a 9x13-inch baking dish with nonstick cooking spray.
- 6
Pour 1 cup enchilada sauce into bottom of dish.
- 7
Scoop beef-bean mixture into a tortilla, sprinkle cheese inside, roll and place seam-side down.
- 8
Repeat with remaining tortillas.
- 9
Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
- 10
Bake until cheese is melted.
Tips
Use the first cup of sauce to prevent tortillas from sticking; reserve the remainder to fully coat the assembled enchiladas before baking.
Leave tortilla ends open as directed so filling stays contained while baking and cheese melts evenly on top.
Check enchiladas at 12 minutes; cheese melts quickly and overbaking can dry out the dish.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees Fahrenheit for 10-15 minutes until warmed through.
Assemble enchiladas completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking from cold.
Serve directly from the baking dish. Pair with Mexican rice, black beans, or a simple salad. Garnish with fresh cilantro or sour cream if desired.
Common Mistakes
Don't skip breaking up beef into small pieces; large chunks create uneven filling distribution and affect texture.
Don't omit the initial sauce layer; it prevents tortillas from sticking to the dish bottom and tearing.
Don't overbake; check at 12 minutes to prevent cheese from browning excessively or filling from drying out.
Substitutions
Gluten-Free Swaps
General Alternatives
accessible option
fresher flavor
FAQ
Can I make this with ground turkey instead of beef?
Yes. Use the same amount and cooking method. Ground turkey cooks slightly faster, so check doneness at 4-5 minutes rather than waiting for color change alone.
Can I freeze enchiladas before or after baking?
Freeze unbaked enchiladas up to 2 months; bake directly from frozen, adding 10-15 minutes. Baked enchiladas freeze up to 1 month; thaw overnight and reheat covered.
What if the tortillas tear when rolling?
Warm tortillas in a dry skillet or microwave with a damp towel for 30 seconds to make them pliable. Spray the baking dish generously so torn tortillas won't stick.