These beef enchiladas are a crowd-pleasing Mexican dinner favorite. They are loaded with seasoned ground beef and cheese, covered in sauce and on your table in an hour!
Preheat the oven to 350°F. In the bottom of a 9x13-inch baking dish, spread 1/2 cup enchilada sauce.
In a large frying pan, brown the beef over medium-high heat. Add in the onions, red bell peppers, green chiles, cumin, salt, and pepper. Cook 3 minutes, or until the onions are translucent. Stir in the beans.
In the center of a tortilla, place 1/3 cup meat mixture. Sprinkle cheese over the top and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining 1 cup enchilada sauce over top and sprinkle with cheese.
Cover with foil and bake 20 minutes. Remove foil and top with olives, if using. Bake uncovered 15 to 20 minutes more, or until cheese is melted and bubbling.
Top with cilantro, green onions, and sour cream, if desired. Serve and enjoy!
Notes
Tips + Variations
Softening tortillas. To soften tortillas prior to rolling your enchiladas, simply warm them in the microwave for about 20-30 seconds between damp paper towels. This helps make them more flexible and easier to roll.
Fillings. You can bulk up the beef filling by adding in black beans, rice, tomatoes or corn.
Spice. For spicy enchiladas, add in some red pepper flakes or a dash of hot sauce.
Toppings. Load on lots of delicious toppings like cilantro, sour cream, sliced olives, green onions or guacamole.
Make Ahead + FreezingIf you'd like to make ahead and freeze, simply freeze right before baking. Roll and assemble enchiladas in pan, then cover tightly with foil or lid. Place in freezer (in a leveled spot) for up to 2 months.