Beef Enchiladas
Beef Enchiladas cooks batch red enchilada sauce with tablespoon olive oil for a flavorful main that stays juicy when handled carefully.
About This Recipe
Beef Enchiladas starts with even seasoning and careful heat.
Watch doneness near the end so the meat or seafood stays juicy instead of drying out.
Ingredients
- ✓1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
- ✓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
- ✓1 (4-ounce) can diced green chiles
- ✓fine sea salt and freshly-cracked black pepper
- ✓8 large flour tortillas*
- ✓3 cups Mexican-blend shredded cheese
- ✓toppings: fresh cilantro
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
Prepare the enchilada sauce. Prepare the enchilada sauce according to recipe instructions.
- 2
Sauté the beef filling. Heat oil in a large sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a wooden spoon as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
- 3
Prep oven and baking dish. Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish.
- 4
Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- 5
Bake. Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire rack.
- 6
Serve. Serve the enchiladas immediately while they’re nice and hot, garnished with lots of your favorite toppings.
Katy’s Kitchen Tips
- Season before cooking.
- Use even pieces when possible.
- Avoid crowding the pan, tray, or air fryer basket.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Beef Enchiladas
Serve Beef Enchiladas with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Beef Enchiladas ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Serving Size: 1 serving