Description
A hearty, cheesy enchilada casserole filled with seasoned ground beef, beans, and green chiles, topped with melted cheese and fresh cilantro.
Ingredients
Scale
- 2 tablespoons ( 30 ml) olive oil
- 3 tablespoons ( 22.5 g) all-purpose flour
- 2 cups ( 480 ml) chicken stock
- 8 ounce can ( 225 g) tomato sauce
- 1 tablespoon taco seasoning store bought or homemade
- ½ teaspoon granulated sugar
- ¼ teaspoon salt
- 1 tablespoon ( 15 ml) olive oil not extra virgin
- 1 pound ( 450 g) ground beef 90% lean
- 1 small yellow or white onion finely chopped
- 3 cloves garlic minced
- 15 ounce can ( 425 g) black beans rinsed and drained
- 4 ounce can ( 113 g) mild green chiles
- 1 tablespoon taco seasoning store bought or homemade
- ½ teaspoon salt
- 8–10 flour tortillas or corn tortillas
- 3 cups ( 336 g) shredded cheddar jack cheese divided
- Fresh cilantro chopped for garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a saucepan over medium heat, whisk in flour and cook for 1 minute.
- Gradually add chicken stock, whisk until smooth, then stir in tomato sauce, taco seasoning, sugar, and salt; simmer for 10 minutes to make the sauce.
- In a separate skillet, heat 1 tablespoon olive oil over medium heat and brown the ground beef, breaking it up with a spoon.
- Add chopped onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
- Stir in black beans, mild green chiles, taco seasoning, and ½ teaspoon salt; cook for another 5 minutes.
- Warm the tortillas, spoon the meat mixture onto each, roll tightly, and place seam‑side down in a greased 9×13‑inch baking dish.
- Pour the prepared enchilada sauce evenly over the stacked tortillas.
- Sprinkle half of the shredded cheddar jack cheese over the top.
- Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and the sauce bubbles.
- Remove from the oven, sprinkle the remaining cheese and fresh cilantro, and serve hot.
Notes
For extra flavor, add a splash of lime juice before serving. Leftovers store well in the refrigerator for up to 3 days and reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: cheesy,ground beef,enchiladas,quick dinner