Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Heather’s Beef Enchiladas Recipe
Heather's beef enchiladas represent beloved family favorite recipes that can be made in advance and reheated for convenient meal planning solutions. This practical recipe approach allows busy families to enjoy homemade enchiladas without daily preparation stress. The make-ahead friendly nature makes this perfect for entertaining and meal prepping.
This beef recipe is one of my family’s favorites. The enchiladas can be made in advance and then reheated, or you can make the different components ahead of time and assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
7
Yield:
7 enchiladas
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Ingredients
cooking spray
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
1 pound ground beef
1 (15 ounce) can black beans, drained and rinsed
⅔ cup water
⅓ cup taco seasoning mix (such as Old El Paso)
1 tablespoon butter
½ cup diced green onions
1 (10.5 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell’s Healthy Request)
½ cup reduced-fat sour cream
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar-Monterey Jack cheese blend, divided
¼ cup milk
7 large flour tortillas, or as needed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 12×6-inch hotel pan or casserole dish with cooking spray.
Mix together garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano in a small bowl until well combined. Set aside.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and no longer pink, about 10 minutes. Drain and discard excess grease. Add black beans, water, taco seasoning, and garlic powder mixture; cook and stir until most of liquid is evaporated, 5 to 10 minutes.
Meanwhile, heat butter in a separate skillet over medium heat; cook and stir green onions in hot butter until softened, about 5 minutes. Mix in condensed soup, sour cream, and green chile peppers until well combined; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
Stir milk into remaining soup mixture until sauce is smooth; remove from heat.
Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam-side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle remaining 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
Bake in the preheated oven until cheese is melted and edges of casserole are browned, 30 to 35 minutes.
Cook’s Notes:
For faster prep: Brown beef, season with taco seasoning mix, and freeze. When ready to use, thaw in the microwave, stir in black beans, and proceed with the recipe. You can also make sauce ahead of time and refrigerate until needed.
Leftovers heat up in the microwave in a jiff and taste as good as when freshly baked. Wrap and freeze individual enchiladas and reheat in the microwave for a quick and easy meal.
Nutrition Facts (per serving)
| 736 | Calories |
| 29g | Fat |
| 79g | Carbs |
| 37g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 736 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 12g | 60% |
| Cholesterol 86mg | 29% |
| Sodium 1464mg | 64% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 9g | 31% |
| Total Sugars 3g | |
| Protein 37g | 73% |
| Vitamin C 17mg | 19% |
| Calcium 235mg | 18% |
| Iron 7mg | 40% |
| Potassium 866mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
