Restaurant-Style Beef and Bean Enchiladas

Name: Restaurant-Style Beef and Bean Enchiladas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 27 servings
Cuisine: Mexican
Ingredients: 2 lbs ground beef; 1 medium yellow onion, diced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 (16 oz) can refried beans; 27 corn tortillas; 1/2 cup vegetable oil, for frying; 2 (19 oz) cans red enchilada sauce; 1 (16 oz) bag shredded Chihuahua cheese

These restaurant-style beef and bean enchiladas feature fried corn tortillas filled with seasoned ground beef and refried beans, then baked in red enchilada sauce until bubbly and cheese-topped. Frying the tortillas before filling is the key to authentic texture and flavor.

🌍Mexican 🏷️Enchiladas 🏷️Beef enchiladas 🏷️Tex-mex 🏷️Comfort-food Cheesy

🏷️

-0:00

cookinginthemidwestonTikTok

Total

35 min

Servings

27

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 lbs ground beef
1 medium yellow onion, diced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 tsp salt
1 (16 oz) can refried beans
27 corn tortillas
1/2 cup vegetable oil, for frying
2 (19 oz) cans red enchilada sauce
1 (16 oz) bag shredded Chihuahua cheese

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Instructions

1
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onion is softened.
2
Add the chili powder, cumin, oregano, and salt. Stir to combine and cook for another minute until fragrant.
3
Stir in the can of refried beans, mixing until fully incorporated with the beef. Remove from heat and set the filling aside.
4
In a separate skillet, heat the vegetable oil over medium heat. Once hot, fry each corn tortilla for about 5 seconds per side, just until they become soft and pliable. Do not let them get crispy.
5
As you fry the tortillas, place them on a paper towel-lined plate to drain any excess oil.
6
Pour the enchilada sauce into a shallow dish. Dip each fried tortilla into the sauce, ensuring both sides are coated.
7
Place a spoonful of the beef and bean filling into the center of a sauced tortilla and roll it up tightly.
8
Arrange the rolled enchiladas seam-side down in a large baking dish.
9
Pour any remaining enchilada sauce over the top of the enchiladas.
10
Sprinkle the shredded Chihuahua cheese evenly over the top.
11
Bake in a preheated oven until the cheese is melted and bubbly.
12
Let cool slightly before serving.

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Tips & Notes

Pro tips

Heat oil to 350°F before frying tortillas; oil that's too cool will make them greasy instead of crisp.
Fry each tortilla 2–3 seconds per side — just long enough to warm and soften, not brown or crisp.
Warm the enchilada sauce before pouring over assembled enchiladas for even cooking and better sauce adhesion.
Don't overfill tortillas; 2–3 tablespoons of filling per tortilla prevents them from tearing or leaking during baking.

Substitutions

Ground beef → ground turkey or shredded chicken (use 1.5 lbs for shredded chicken)
Red enchilada sauce → green salsa or mole sauce (note: flavor profile will change)
Refried beans → black beans or pinto beans, mashed (maintains texture and heartiness)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 20–25 minutes.

Equipment

large skillet or Dutch oven (for frying tortillas) · 9x13 inch baking dish

Common Questions

Why do you fry the corn tortillas before filling?

Frying corn tortillas in hot oil makes them pliable and prevents them from cracking when rolled. It also adds authentic texture and flavor that steamed tortillas don't provide.

Can I make these enchiladas ahead of time?

Yes, assemble the unbaked enchiladas, cover with plastic wrap and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.

What type of cheese should I use?

Cheddar or Mexican blend cheese works best. Shred your own cheese for better melting and a creamier result than pre-shredded varieties.

How do I reheat leftover enchiladas?

Cover with foil and reheat in a 350°F oven for 20–25 minutes. For best texture, avoid the microwave.

Can I use flour tortillas instead of corn?

Flour tortillas work but won't give the same authentic texture. If using them, fry briefly or skip frying and dip in warm enchilada sauce before filling.