Ground Beef Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef enchiladas made with corn tortillas, seasoned meat, black beans, and melted cheddar and Monterey Jack cheese, then baked in red enchilada sauce. A straightforward Mexican-inspired weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 lb. lean ground beef
- ½ of a small onion, (diced)
- 1 clove garlic, (minced or pressed)
- 1 (19 ounce) can red enchilada sauce, (divided (about 2 ¼ cups total))
- 1 cup grated cheddar cheese, (divided)
- 1 cup grated Monterey Jack cheese, (divided)
- 1 (15 ounce) can black beans, (drained and rinsed)
- 1 (11 ounce) can Mexican-style corn with red and green peppers, (drained)
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, (to taste)
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1901mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 412mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.