Perfectly seasoned cheesy beef enchiladas rolled in corn tortillas covered in a rich red enchilada sauce topped with mounds of cheese.
All who know me well, know that I am a Mexican and Southwest food fanatic. I love anything with cumin and chili powder covered in a rich spicy sauce. I could eat any kind of taco at any time of the day. And I absolutely adore enchiladas. This is my favorite recipe made with ground beef, sweet corn, black beans, and a touch of cinnamon in the spices.
Sauce- First of all, Enchiladas are all about the sauce. This recipe calls for my Homemade Red Enchilada Sauce. It’s a rich sauce made with dried chiles and traditional spices. Get the recipe from the link below.
Filling- This recipe uses a deliciously seasoned beef filling with black beans and sweet corn. My seasoning blend consists of cumin, chili powder, beef bouillon, and a touch of cinnamon! Usually, cinnamon is found in the sauce but I switched it up a little and it’s delicious.
Cheese- my preference is Monterey Jack cheese but Colby Jack is excellent also. Use any cheese that you prefer. A combination of jack cheese with cheddar would work as well. Whichever you choose, just make it cheesy!
How To Make Cheesy Beef Enchiladas
I like to add my bouillon cube and spices with the ground beef at the start of cooking. The flavors deepen as it cooks. About halfway through you’ll add the garlic and onion. After the beef is fully browned, stir in the black beans and corn followed by 3/4 cup of water to simmer for 5-6 minutes.
On a griddle heat remaining oil a teaspoon at a time to warm the tortillas on both sides. This will make them pliable so that they can be filled and rolled. Stuff the tortillas with about 2 tbsp of filling and rolling them into flute shapes. Spread a little bit of enchilada sauce on the bottom of a baking dish before lining the tortillas.
Cover the enchiladas with 1 1/2 cups or more of the enchilada sauce. Top with cheese and bake at 400 degrees for 10-15 minutes or until the cheese is melty. Remove from the oven and top with scallions and tomatoes. Sour cream is an excellent condiment if desired.
Mexican Inspired Recipes
- 1/2 lb ground beef
- 15 oz can black beans rinsed and drained
- 1 c sweet corn kernels
- 1 c yellow onion
- 1 tbsp garlic minced
- 1 1/2 c enchilada sauce recipe
- 8 oz Monterey Jack cheese
- 1 beef bouillon cube crumbled
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- 3/4 tsp kosher salt
- bunch scallions sliced
- 1 diced plum tomato optional
- sour cream to serve optional
- 18 corn tortillas
- 2 tbsp canola oil
- Preheat oven to 400. In a skillet heat 1 tbsp of canola oil. Add the ground beef, spices, and bouillon cube. Cook until mostly brown then add the garlic and onions. Allow it to fully brown before adding the black beans and corn. Stir well without mashing the beans then add 3/4 cup of water and let it simmer for 5-6 minutes.
- On a griddle heat remaining oil and warm tortillas on both sides until pliable. Assemble enchiladas by filling each shell with about 2 tbsp of filling and rolling them into flute shapes.
- Line a baking dish with a small amount of enchilada sauce before adding the filled tortillas. Cover with 1 1/2 cups or more of the enchilada sauce and cheese. Bake for 10-15 minutes or until the cheese is melty. Remove from the oven and top with scallions, tomatoes, and sour cream as desired.