Heat a large skillet over medium-high heat and cook ground beef for 5-7 minutes, breaking up clumps with a spatula until no pink remains and edges turn golden. Drain excess fat and discard.
1 lb ground beef
Add olive oil to the same skillet. Cook chopped onion for 3-4 minutes until translucent. Stir in minced garlic, cumin, and chili powder, cooking 1 minute until fragrant. Mix in refried beans and stir until heated through.
1 onion, 3 cloves garlic, 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1 can refried beans
Wrap corn tortillas in a damp kitchen towel and microwave for 30 seconds. Keep covered to stay pliable.
12 corn tortillas
Pour ½ cup enchilada sauce into the bottom of a 9x13-inch baking dish. Spread 2-3 tablespoons beef-bean filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with shredded cheese.
2 cups enchilada sauce, 1 lb ground beef, 1 can refried beans, 2 cups shredded cheese, 12 corn tortillas
Bake uncovered at 350°F for 25-30 minutes until cheese melts and bubbles at the edges. Let rest 5 minutes before serving to set the filling.
2 cups shredded cheese, 2 cups enchilada sauce
