Beef and Bean Enchiladas | Easy Baked Enchilada Recipe

These Beef and Bean Enchiladas are a classic, comforting dinner made with seasoned ground beef, creamy refried beans, soft corn tortillas, rich enchilada sauce, and melted cheddar cheese. They are easy to assemble, bake beautifully, and reheat well for leftovers.

Why You’ll Love This Recipe

• Great for busy weeknights
• Uses simple pantry ingredients
• Filling, cheesy, and family-friendly
• Perfect for meal prep and leftovers
• Freezer-friendly

Ingredients

• 1.5 lbs ground beef
• 1 tablespoon dried minced onion flakes or 1 small onion, diced
• 1 (16 oz) can refried beans
• 1 packet taco seasoning
• 3 (10 oz) cans enchilada sauce
• 12 (6-inch) corn tortillas
• 3 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in the onion flakes (or diced onion), refried beans, and taco seasoning. Cook over low heat until well combined and heated through.
3. Warm the enchilada sauce in a saucepan. Pour about 1 cup of sauce into the bottom of the prepared baking dish.
4. Wrap the corn tortillas in a damp paper towel and microwave for 45–60 seconds until soft and pliable.
5. Brush each tortilla lightly with enchilada sauce on both sides. Spoon about 1/3 cup of the beef mixture into the center and sprinkle with cheese. Roll tightly and place seam-side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining cheddar cheese on top.
7. Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
8. Let rest for a few minutes before serving.

Tips for Best Results

• Warm tortillas to prevent cracking when rolling
• Use freshly shredded cheese for better melting
• Drain ground beef well to avoid excess grease

Variations and Substitutions

• Meat: Ground turkey or plant-based crumbles
• Beans: Mashed black beans or pinto beans
• Cheese: Monterey Jack, Mexican blend, or Pepper Jack
• Tortillas: Flour tortillas for a softer texture

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil or in the microwave until warmed through. Baked enchiladas can be frozen for up to 2 months.