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Beef Enchiladas Recipe

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4.2 from 7 reviews

These Beef Enchiladas feature a flavorful ground beef filling with pinto beans and green chiles, all wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with melted Mexican cheese and fresh garnishes. This hearty Mexican-inspired casserole is perfect for a comforting family meal.

Ingredients

Enchilada Sauce

  • 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)

Beef Filling

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds (24 ounces) lean ground beef
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • Fine sea salt and freshly-cracked black pepper, to taste

Assembly

  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese

Toppings (optional)

  • Fresh cilantro
  • Chopped red onions
  • Diced avocado
  • Sour cream
  • Crumbled cotija cheese

Instructions

  1. Prepare the enchilada sauce: Make the red enchilada sauce from scratch or use 15 ounces of store-bought sauce as a convenient option for this recipe.
  2. Sauté the beef filling: Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and minced garlic and sauté for about 3 minutes, stirring occasionally until softened. Add the ground beef and ground cumin, cooking for 5 minutes or until the beef is fully browned while breaking it apart with a wooden spoon. Stir in the rinsed pinto beans and diced green chiles, mixing well. Season with sea salt and freshly cracked black pepper to taste.
  3. Prep oven and baking dish: Preheat your oven to 350°F (180°C). Pour and spread 1/2 cup of enchilada sauce evenly on the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor.
  4. Assemble the enchiladas: Set up an assembly line with tortillas, sauce, beef filling, and shredded cheese. Lay each tortilla flat, spread about two tablespoons of enchilada sauce across its surface, add a generous spoonful of the beef mixture in a line down the center, and sprinkle with approximately 1/3 cup of cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas. Once all are assembled, evenly spread any remaining enchilada sauce over the rolled enchiladas and sprinkle any leftover cheese on top.
  5. Bake the enchiladas: Place the uncovered baking dish into the preheated oven and bake for 20 minutes, or until the enchiladas are heated through, the cheese is melted, and the tortillas are slightly crispy on the outside. Remove from oven and transfer the dish to a wire rack for a few minutes to cool slightly.
  6. Serve: Dish out the enchiladas immediately while hot, garnishing with your favorite toppings such as fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese. Enjoy this delicious, comforting meal!

Notes

  • If you prefer a gluten-free version, substitute the flour tortillas with corn tortillas.
  • Using a lean ground beef helps reduce excess fat and makes the dish lighter.
  • Store leftover enchiladas covered in the refrigerator for up to 3 days and reheat in the oven for best results.
  • Feel free to add extra vegetables such as chopped bell peppers or corn to the beef filling for more nutrition and flavor.
  • For a spicier kick, add diced jalapeños or a dash of cayenne pepper to the beef mixture.

Find it online: https://recipeplenty.com/beef-enchiladas-recipe/