Savory beef enchiladas.

This beef enchilada recipe combines seasoned ground beef, black beans, and olives, all wrapped in soft tortillas and topped with melted Cheddar cheese and enchilada sauce. It’s a hearty and flavorful dish that’s perfect for a family dinner. To complement the enchiladas, consider serving them with a side of Mexican rice, refried beans, or a fresh salad with avocado and lime dressing. For a refreshing beverage, a cold glass of horchata or a margarita pairs wonderfully. Don’t forget to garnish with chopped tomato, cilantro, sour cream, and a squeeze of lime for an extra burst of flavor.

Ingredients

• 2 pounds ground beef
• 1 medium onion, finely chopped
• 2 cups shredded Cheddar cheese, divided
• 1 cup sour cream or Greek yoghurt
• 1 tablespoon taco seasoning
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 2 ½ cups enchilada sauce
• 8 flour tortillas
• 1 can (15 ounces) black beans, rinsed and drained (optional)
• 1 can (4 ounces) sliced black olives, drained (optional)
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. Cook the beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and crumbly. Drain any excess grease.
3. Prepare the filling: Stir in 1 cup of Cheddar cheese, sour cream, taco seasoning, oregano, chili powder, minced garlic, and a pinch of salt and pepper. Mix well until the cheese is melted and everything is combined.
4. Add the sauce: Pour in the enchilada sauce and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes until slightly thickened.
5. Assemble the enchiladas: Lay a tortilla on a flat surface and spoon about 1/4 cup of the beef mixture down the center. Add a tablespoon of black beans and a few slices of black olives if using. Roll up the tortilla and place it seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas.
6. Top and bake: Pour any remaining beef mixture over the rolled tortillas. Sprinkle the remaining 1 cup of Cheddar cheese on top. Bake in the preheated oven for 20-22 minutes, until the cheese is melted and the sauce is bubbling.
7. Serve: Let the enchiladas stand for 5 minutes before serving