Homemade Beef and Bean Enchiladas-Easy Mexican Food Meal Idea

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4.8 stars from 5 ratings of Enchiladas

Try Homemade Enchiladas For a Crowd, or Two or More Meals...

If your family loves Mexican food like ours does, occasionally it's nice to fix your own meals at home, instead of going out to a restaurant. One important reason is cost, since making Mexican meals at home is much less expensive.

Sure you don't have the same atmosphere that you'll find at your favorite restaurant, but dinner can still be just as delicious. And if you have small children, then it could possibly be much more relaxing also, because your kids will be less distracted and much more willing to actually eat what is on their plates, instead of taking in everything else that is going on around them!

Speaking of children, this recipe has several steps that they could easily help you with, depending on their age. You could form an assembly line of sorts at the counter, or around the table, and let them help you put the enchiladas together. That serves two purposes--it keeps them busy and feeling helpful, and helps you get the meal on the table even faster. If they are older children, then let them shred the lettuce, or chop the onions or tomatoes--they'll love that!

Having your children help is another reason for making these at home--it can be quality time for your family, working together while talking about the day each of you have had. It can be very relaxing and fun--just what everyone needs after a full day of school, work, or other activities.

Another great thing about these enchiladas is that they freeze well--I always divide ours up into meal size portions before freezing.



Adding, Subtracting, or Substituting Ingredients

One thing to keep in mind with this recipe is that the amount needed for each ingredient can be changed as needed without affecting the enchiladas in the least. If you don't like onion, then substitute onion powder instead--or use nothing at all. Or...if you want to use more ground beef, or less refried beans, then simply do it--no problems at all. As far as the spiciness of the salsa and enchilada sauce, we prefer the mild, but if you love the fire-breathing feeling of the hot styles, then go for it! Also, I estimated the amount of cheese for this recipe. I always use at least this amount, but if you like less cheese, then just sprinkle less inside them, and/or on top. If you like more, then pile it on!

The main thing here to remember is that this recipe is very versatile--it's pretty much fail-proof, even for the beginning cook! I love recipes like this for that reason, and I'm sure most others do, too!

Hot out of the oven!

Topped with Lettuce, Tomato and Sour Cream

With so many toppings, it's hard to see the enchilada--but it's in there!
With so many toppings, it's hard to see the enchilada--but it's in there!

Cook Time

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: Makes ten large enchiladas

Ingredients

  • 1 lb. Ground beef or chuck
  • 1 Small onion, chopped (approx. 1/2 cup)
  • 1 Can Refried Beans, 15 oz.
  • 2 Cans Enchilada Sauce, 10 and 14 oz.-- Your preference as to hot or mild.
  • 16 oz. Salsa, --Your preference as to hot or mild.
  • 10 Flour Tortilla Shells, Burrito Size
  • 4 cups Shredded Cheddar Cheese, Sharp or Mild
  • Shredded Lettuce, Chopped Tomato, Sour Cream, Taco Sauce, and/or Guacamole, (Optional Toppings for Enchiladas)

Step by Step Instructions for Homemade Enchiladas

Ground beef, onion, and refried bean mixture--it doesn't look too appetizing like this, but just wait! :)
Ground beef, onion, and refried bean mixture--it doesn't look too appetizing like this, but just wait! :)
Bottom of pan, coated with cooking spray and enchilada sauce
Bottom of pan, coated with cooking spray and enchilada sauce
Layer first the ground beef/bean mixture, then the salsa, and finish with the shredded cheese.
Layer first the ground beef/bean mixture, then the salsa, and finish with the shredded cheese.
Roll up tortilla carefully. Place enchilada in the pan with the exposed end down, so it won't unroll.
Roll up tortilla carefully. Place enchilada in the pan with the exposed end down, so it won't unroll.
Place each stuffed tortilla in pan, with the end tucked underneath to prevent it unrolling.
Place each stuffed tortilla in pan, with the end tucked underneath to prevent it unrolling.
Pour remaining enchilada sauce over tops of tortillas--sprinkle on cheddar cheese.  Then bake.
Pour remaining enchilada sauce over tops of tortillas--sprinkle on cheddar cheese. Then bake.
  1. Brown ground beef and onion together, then drain well. Add to this the refried beans and about 1/2 c. of salsa. Stir stir well, letting it warm up in skillet for a couple of minutes.
  2. While this is warming up, prepare your baking pan. If available, use a large 13"x17" baking pan, which is 2 to 3" deep. If you don't have one, don't worry--just use a standard 9"x13" cake pan, and a 8 or 9" square baking dish. A standard cake pan will hold about 6 enchiladas, and the square dish will hold the remaining four. Spray pan/pans with cooking spray, then pour a small amount of enchilada sauce on the bottom, just enough to coat it well. This helps keep the enchiladas from sticking after they're baked.
  3. Next, set aside the beef mixture, and using a flat griddle or skillet, warm the tortillas one at a time. Keep your burner temperature low, because it only takes about 30 seconds to warm these. After each is warm, take it off the heat and lay it on a plate or cutting mat. Spoon some of the meat mixture onto the tortilla, as the picture shows--try to spread it just to the side of the center, as that will make it easier to roll up later. Then add a few teaspoons of the remaining salsa across the top of the beef/bean mixture, then sprinkle on the desired amount of shredded cheese.
  4. Roll up the tortilla by folding the nearest end over the top of the ingredients, slightly tucking it in, then carefully roll it completely up. Place the tortilla into the prepared baking pan, with the rolled end on the bottom, to keep it from coming apart. Repeat with each tortilla.
  5. Pour the remaining amount of enchilada sauce over the top of the rolled tortillas, covering them well. Then sprinkle the rest of the cheddar cheese over top of the sauce.
  6. Bake at 350 degrees for around 20 to 25 minutes, until the cheese melts and the sauce begins to bubble around the edges. Serve these hot, and top with shredded lettuce, chopped tomatoes, salsa, taco sauce, sour cream, or quacamole...or nothing at all! These are absolutely delicious, and your family is sure to love them!

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Comments 10 comments

Specialk3749 profile image

Specialk3749 4 years ago from Michigan

One of my kids requested that I make enchilladas this week. I think I will try this recipe instead of the one I normally use! Looks very good! Thank you for the recipe.


TamCor profile image

TamCor 4 years ago from Ohio Author

Thanks Specialk3749! We love this version, and have it pretty often. :) Be sure to come back and let me know what you thought of it, if you decide to try it!


Tom Cornett profile image

Tom Cornett 4 years ago from Ohio

We're the perfect match...you cook great and I eat great! Reading this made me hungry. :o)


TamCor profile image

TamCor 4 years ago from Ohio Author

lol Tom...Good thing we had these for supper tonight! :D And you're right--that does make us the perfect match, haha!


G-Ma Johnson profile image

G-Ma Johnson 4 years ago from NW in the land of the Free

yummy now I am hungry and it is not even lunch time...:O) Hugs G-Ma


TamCor profile image

TamCor 4 years ago from Ohio Author

lol...Sorry G-ma! Maybe have lunch early today? :) *hugs back*


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

Very nice layout and photos. I did a chicken enchilada hub awhile back. I love enchiladas and can relate to this one!


TamCor profile image

TamCor 4 years ago from Ohio Author

Thank you Denise! I haven't tried making chicken enchiladas, but that does sound good! :)


turnerkristina35 profile image

turnerkristina35 3 years ago from Henderson, nv

I'll definitely be using this recipe! I love homemade enchiladas but I have never tried to make them myself!


TamCor profile image

TamCor 3 years ago from Ohio Author

turnerkristina35--These really aren't hard at all to make, because you don't really have to measure anything, and you can leave out what you don't like, or add more of what you do!

Good luck, and come back and let me know what you thought of them!

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