Do you love Mexican recipes? You can make delicious enchiladas at home with this recipe for Loaded Beef Enchiladas. With a pound and a half of ground beef, these enchiladas are a hearty and filling meal!
Thanks to Darla Kiesel for this recipe.
- 1-1/2 pound ground beef
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 6 soft tortillas
- 3 8-ounce packages shredded cheese (Mexican blend, mild cheddar, or sharp cheddar)
- 2 6.8-ounce boxes Rice A Roni Spanish Rice
- 4 Tablespoons butter
- 1 15-ounce can black beans (drained and rinsed)
- 1 10-ounce can enchilada sauce (we prefer mild)
- 2 4-ounce cans green chilis, drained and chopped
- Optional, for garnish: additional shredded cheese, cheese sauce, chopped tomatoes, pico de gallo, sour cream, salsa, black olives, guacamole, lettuce
- Brown ground beef with salt and pepper. Drain and cool; refrigerate in an air-tight container.
- In a separate pan, cook Rice A Roni as directed. Cool; refrigerate in an air-tight container.
- Lay 6 soft tortillas out on the counter.
- Divide 1 package of cheese evenly among the 6 tortilla shells
- Divide the black beans evenly among the tortilla shells.
- Divide the green chilis evenly among the tortilla shells.
- Using about half the ground beef, divide it among the tortilla shells.
- Using about 1/3 of the rice, divide it among the tortilla shells.
- Pour a small amount of enchilada sauce inside every tortilla (about 2-3 teaspoons each).
- Lightly spray a 10-1/2" by 15" baking dish. We prefer Vagalene Buttery Delight, which can be found at Dewig Meats.
- Carefully roll up the tortillas - they are pretty full!
- Place the filled tortillas in the baking dish with the folded edges of the tortilla down.
- Place the rest of the ground beef, rice, cheese, and enchilada sauce over the enchiladas in the baking dish.
- Cover baking dish with aluminum foil.
- Cook, covered, at 350 degrees for 45 minutes.
- Remove foil and bake for an additional 30 minutes, until cheese is golden brown.
- Let sit for 10 minutes before serving.
- Top each serving with garnishes, if desired.
- This recipe is considered medium spiciness, mostly due to the green chilis.
- To make the recipe spicier: add a taco seasoning packet to the ground beef during cooking; substitue "hot" enchilada sauce or use hot salsa for garnish.
- To make this recipe "mild," we suggest only using 1 can of green chilis.