Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Enchilada sauce: 28 ounces
- Refried beans: 1 (16 ounce) can
- Shredded cheddar cheese: 2 cups, divided
- Flour tortillas: 6-8
- Olive oil: 1 tablespoon
- Taco seasoning: 1 packet
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add ground beef and onion and cook until beef is browned and onion is softened, about 5-7 minutes. Drain off any excess grease.
- Step 2: Stir in taco seasoning and 1 cup of enchilada sauce into the beef mixture. Simmer for 5 minutes, stirring occasionally.
- Step 3: Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Step 4: Warm tortillas slightly to make them more pliable. Spread each tortilla with refried beans, then top with the beef mixture and a sprinkle of cheddar cheese. Roll up tightly and place seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheddar cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Serve immediately.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave or toaster oven to prevent them from getting soggy.
- Garnish with sour cream, guacamole, and chopped cilantro for extra flavor and a vibrant presentation.
- To prevent the tortillas from tearing, warm them gently in a dry skillet or microwave before filling and rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American