Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Enchilada sauce: 28 ounces
- Corn tortillas: 8
- Cheddar cheese, shredded: 2 cups
- Refried beans: 1 (16-ounce) can
- 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: Lightly grease a 9×13 inch baking dish. Warm the tortillas slightly (microwave for 20 seconds wrapped in a damp paper towel works).
- Step 4: Spread a thin layer of refried beans onto each tortilla. Spoon the beef mixture into the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with shredded cheddar cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave or oven until warmed through.
- Serve your enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor and freshness.
- To prevent soggy tortillas, briefly pan-fry them in a dry skillet before filling to give them a sturdier base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American