Description
These Beef Enchiladas are a flavorful Mexican-inspired dish featuring tender ground beef and pinto beans wrapped in soft flour tortillas, smothered in rich red enchilada sauce and melted Mexican-blend cheese. Perfectly baked until crispy on the edges and topped with fresh cilantro, diced avocado, and sour cream, these enchiladas make a comforting and delicious meal for any occasion.
Ingredients
Units
Scale
Enchilada Sauce
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
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
- Prepare the enchilada sauce: Prepare the red enchilada sauce according to your preferred recipe or use 15 ounces of store-bought sauce to save time.
- Sauté the beef filling: Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and minced garlic and cook for about 3 minutes, stirring occasionally until softened. Add ground beef and ground cumin, cooking for 5 minutes while breaking up the meat with a wooden spoon until fully browned. Stir in rinsed pinto beans and diced green chiles until evenly combined. Season with sea salt and freshly cracked black pepper to taste.
- Prep oven and baking dish: Preheat your oven to 350°F (180°C). 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.
- Assemble the enchiladas: Set up an assembly line with tortillas, enchilada sauce, beef filling, and shredded cheese. Lay one tortilla flat and spread two tablespoons of enchilada sauce evenly over its surface. Spoon a generous amount of the beef mixture in a line down the center, then sprinkle with about 1/3 cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process for the remaining tortillas. Once all are assembled, spread any leftover sauce over the tops and sprinkle with remaining cheese.
- Bake: Place the baking dish in the oven and bake uncovered for 20 minutes, or until the enchiladas are heated through, the cheese is melted, and the edges of the tortillas are slightly crispy.
- Serve: Remove the enchiladas from the oven and transfer to a wire rack to cool for a few minutes. Serve immediately hot, garnished with fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese as desired.
Notes
- Tortillas: Flour tortillas are used in this recipe for their soft texture and ease of rolling. However, if preferred, corn tortillas can be substituted; to prevent cracking, warm them briefly in a skillet or microwave before assembling.
- Enchilada Sauce: Making homemade enchilada sauce offers the best flavor, but store-bought is a convenient alternative.
- Make Ahead: You can assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
