If you love Southwestern and Mexican inspired flavors, then this dish is for you. Filled with ground beef, canned pinto beans, shredded Mexican cheese, and canned enchilada sauce, this recipe delivers authentic Southwestern flavor without needing to spend hours in the kitchen. This meal comes together in about 30 minutes, making it suitable even for a hectic weekday dinner – it doesn’t get any better than that!
Recipe developer and registered dietitian nutritionist Kristen Carli, MS, RD, brings us this recipe for Beef, Bean, and Cheese Enchiladas. “I grew up in Arizona and Southwestern meals were a big part of my childhood,” Carli says. “We ate a lot of enchiladas using store-bought enchilada sauce, shredded Mexican cheese, and various meats and beans.” By relying on these store-bought items, Carli makes this dish accessible to those who are pressed for time or want to limit their shopping list, without skimping on the hearty flavors.
Read more: Why don’t you buy these foods at Aldi already?
Gather Your Ingredients for Bean, Beef, and Cheese Enchiladas
To make these Beef, Bean and Cheese Enchiladas, you can start by gathering your ingredients. For this recipe, you will need ground beef, salt, pepper, ground cumin, chili powder, red pepper flakes, pinto beans, flour tortillas, red enchilada sauce, and shredded cheese Mexican.
Cook the beef and beans
Place a large skillet on the stove over medium heat. Add the ground beef and break up with a wooden spoon. Add salt, pepper, chili powder, ground cumin and red pepper flakes. Stir seasonings into ground beef and cook until beef is no longer pink, about 8 minutes. Add the drained pinto beans and stir them into the meat.
Assemble the enchiladas and place them in a baking dish
Set up your editing station. You will need a large, deep bowl filled with half the can of enchilada sauce, a plate to hold the tortillas, a plate to assemble the enchiladas, and a 9×13-inch baking dish . Dip a tortilla on both sides in the enchilada sauce then place it on a plate. Pour some of the beef and bean mixture into the tortilla. Top it with a sprinkle of cheese before rolling it up, leaving the ends open. Place the enchilada, seam side down, in the baking dish. Repeat this process with all the tortillas and remaining bean mixture.
Cook the enchiladas
Once all the enchiladas have been rolled up and placed in the baking dish, pour the remaining enchilada sauce over the enchiladas. Then sprinkle the rest of the grated cheese on top. Bake the enchiladas in the preheated oven for 15 to 20 minutes, until the cheese is melted.
The enchiladas are ready to be served fresh from the oven. Pair these savory delights with a fresh salad or roasted vegetables to complete the meal.
In a large skillet, add the ground beef, breaking it up with a wooden spoon.
Add salt, pepper, chili powder, cumin and chili flakes. Add the seasonings to the meat. Add the beans and stir well, then remove the pan from the heat.
Pour half of the enchilada sauce into a large, deep bowl.
Dip a tortilla in the enchilada sauce on both sides. Next, spoon some of the bean and beef mixture into the tortilla. Add a pinch of grated cheese. Roll it up, leaving the ends open, and place it, seam side down, in a 9×13-inch baking dish. Repeat until all enchiladas are rolled up.
Pour remaining enchilada sauce over top of enchiladas.
Sprinkle remaining grated cheese over enchiladas.
Bake in the preheated oven for 15 to 20 minutes, then serve immediately.