Hidden Protein Beef Enchiladas
Fourteen beef and black bean enchiladas bake under a cottage cheese and red enchilada sauce. Two enchiladas make one serving.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Enchilada sauce, lean ground beef and tortillas form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 7 servings of 2 enchiladas. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure enchilada sauce, lean ground beef and tortillas and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Hidden Protein Beef Enchiladas
Ingredients
Method
- Heat the oven to 350°F. Blend the cottage cheese, red enchilada sauce and jalapeño until smooth. Reserve part of the shredded cheese for the top.
- Brown the ground beef in a large skillet, breaking it apart, until it reaches 160°F. Stir in the taco seasoning and tomato sauce and simmer until the filling is evenly coated.
- Warm the refried beans until spreadable. Divide the beans, beef filling and remaining cheese among 14 tortillas. Roll them and place seam-side down in baking dishes large enough to hold them in one layer.
- Cover with the blended sauce and reserved cheese. Bake for about 20–25 minutes, checking that the center reaches 165°F. Divide into seven portions of two enchiladas each.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Rest the dish as directed before portioning. Divide the full batch evenly; extra cheese, sauces, and sides change the nutrition of the meal.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 596 calories, 54.3 g protein, 55.6 g total carbohydrate, 29.4 g fat and 38.6 g fiber. One serving is 1/7 of the finished recipe.
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