Description
A hearty and indulgent dish featuring flavorful ground beef, cheese, and spicy queso baked to perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup queso dip
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium heat, breaking it apart until cooked through. Drain excess fat.
- Add chopped onion and minced garlic, sautéing until tender and aromatic.
- Toss in black beans, diced tomatoes, corn, cumin, and chili powder. Season with salt and pepper, cooking for 5-7 minutes until heated through.
- Spread a small amount of the beef mixture on the bottom of a baking dish.
- Fill each corn tortilla with the beef mixture, rolling them up tightly and placing seam-side down in the dish.
- Pour queso dip over the enchiladas and top with the remaining shredded cheese.
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
- Remove from the oven, let cool slightly, and serve warm.
Notes
Make ahead by preparing the beef mixture a day in advance. For crispy edges, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg