Craving easy and delicious beef enchiladas? Get ready to ditch the takeout menu and dive into this simple recipe! We're about to unlock the secrets to a flavorful, crowd-pleasing dish, complete with a next-level enchilada sauce that will have everyone begging for more.
What You'll Need
I'm going to break down what you need for these awesome beef enchiladas, starting with the flavor boosters! You're gonna mix up a spice mix with a teaspoon each of onion and garlic powder and a tablespoon each of cumin, paprika, and dried oregano. Oh, and if you're feeling spicy, toss in 1/2 to 1 teaspoon of cayenne pepper, too!
For the beef, you'll need one pound of ground beef, an onion, and two cloves of garlic—minced, of course! Don't forget the cans of refried beans and black beans; they're important. Just like in a beef burrito recipe make sure to consider how the ingredients work together. Also, you'll need 8 tortillas; I like burrito-sized ones!
And, of course, the cheese! About one and a half cups of grated cheese will do. Monterey Jack or cheddar cheese are my favorites—yum!
Step-by-Step Guide
Now, let's get into the fun part—making these beef enchiladas, step by step! First, mix all those spices together; onion and garlic powder, cumin, paprika, oregano, and cayenne if you're feeling brave! Set that aside and let's work up the the enchilada sauce. Just like the filling for chilli con carne, this step is where the flavor really builds.
Heat oil, whisk in flour, then chicken broth – it'll become a paste, don't freak out! Add the rest of the broth with tomato passata, spice mix, salt and pepper. Simmer until it's thick.
Next, make the filling. Cook garlic and onion, add in the beef and cook that til' it's brown and then add your yummy spice mix. Now, the refried beans and black beans plus a little sauce–cook.
Finally, smear sauce in the baking dish (slippery enchiladas are no fun!), fill those tortillas, roll 'em up, and layer in your baking dish. Pour over the sauce, top with cheese, and bake til' bubbly and golden.
Tips for the Best Enchiladas
So, you've got the steps down and are ready to make a batch. Fantastic! Let me give you some extra tips for truly killer enchiladas.
Don't skimp on the spice mix—it's the heart of the flavor. I sometimes add an extra half-teaspoon of cumin because, well, why not?
Make sure that enchilada sauce is thick enough. You want a syrup-like consistency so use 3 tablespoons of flour—trust me!
For the filling, don't be afraid to experiment. If the refried beans are too thick, add a splash of water. Easy fix!
Warm your tortillas slightly before filling and rolling. This keeps them from cracking when you handle them – nobody has time for broken tortillas! I usually bake for 10 minutes covered, then 10 minutes uncovered for that perfect cheesy top.
Serving Suggestions
Enchiladas are done—yay! I love serving these hot, straight from the oven. I usually keep it simple.
Think about adding a dollop of sour cream or Greek yogurt on top. It cuts through the richness of the cheese and sauce so perfectly, trust me, it's yummy. A sprinkle of fresh cilantro or chopped green onions brightens everything up too!
Wanna get fancy? A simple side salad with a lime vinaigrette is awesome. Or, how about some Mexican rice and beans? Keep it fresh, like a side of my easy corn salad!
If you want a lighter meal, just serve 'em as is! They're pretty filling, though. I promise; they're delicious any way you serve them! Now, if you will excuse me, I gotta go grab a fork!
Short Recipe Version
Beef Enchiladas Recipe: Quick Version****
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 packet taco seasoning
- 1 can (10 oz) enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, cilantro
Instructions:
- Preheat oven to 350°F (175°C).
- Brown ground beef and onion in a skillet. Drain any excess grease.
- Stir in taco seasoning and 1/2 cup enchilada sauce.
- Lightly warm tortillas.
- Fill each tortilla with beef mixture and cheese. Roll up and place seam-down in a baking dish.
- Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with optional toppings and serve.
Nutrition Information (per serving – Estimated):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 30g