Why Make This Recipe
Classic Beef Enchiladas are a beloved dish that everyone can enjoy. They are comforting, flavorful, and perfect for sharing with family or friends. With savory beef, gooey cheese, and a delicious red sauce, this recipe brings all the flavors of traditional Mexican cuisine right to your table. It’s easy to make and sure to satisfy even the pickiest eaters.
How to Make Classic Beef Enchiladas
To prepare Classic Beef Enchiladas, follow these simple steps that will lead you to a warm and cheesy meal.
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 lean ground beef (24 ounces)
- 1 teaspoon ground cumin
- 1 can pinto beans (rinsed and drained, 15-ounce)
- 1 can diced green chiles (4-ounce)
- Fine sea salt
- Freshly-cracked black pepper
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Fresh cilantro
- Chopped red onions
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Directions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Cook until it is browned and no longer pink.
- Stir in the ground cumin, pinto beans, diced green chiles, and season with salt and pepper. Cook for a few more minutes to combine the flavors.
- Spread a thin layer of the red enchilada sauce on the bottom of a baking dish.
- Take one tortilla, fill it with the beef mixture, and sprinkle with cheese. Roll it up and place it seam-side down in the baking dish. Repeat with all tortillas.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
How to Serve Classic Beef Enchiladas
Serve Classic Beef Enchiladas hot, topped with fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese. You can also pair them with rice, beans, or a simple salad for a complete meal.
How to Store Classic Beef Enchiladas
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven until warmed through, or use the microwave for a quicker option.
Tips to Make Classic Beef Enchiladas
- Feel free to customize the filling! You can add more veggies like bell peppers or switch the beef for chicken or turkey.
- For extra flavor, let the beef mixture cool before adding cheese, so it creates a thicker filling.
- If you prefer a spicier kick, add some jalapeños to the filling or a spicy enchilada sauce.
Variation
You can easily change the type of cheese used in this recipe. Try using cheddar, Monterey Jack, or a vegan cheese alternative for a different flavor. Additionally, swap the pinto beans for black beans, or use corn for a sweeter twist.
FAQs
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, corn tortillas are a great choice! Just be sure to warm them slightly to prevent them from breaking while rolling.
Q: Can I freeze the enchiladas?
A: Absolutely! Assemble the enchiladas but don’t bake them. Cover tightly and freeze for up to 2 months. When ready to eat, bake from frozen and add an extra 10-15 minutes to the cooking time.
Q: Is there a vegetarian option for this recipe?
A: Yes! You can replace the ground beef with a mix of beans, lentils, and sautéed vegetables for a delicious vegetarian enchilada.
Classic Beef Enchiladas
Ingredients
For the filling
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
- 1 tablespoon olive oil for sautéing
- 1 small white onion (diced)
- 4 cloves garlic (minced)
- 1.5 pounds lean ground beef (24 ounces)
- 1 teaspoon ground cumin
- 1 can pinto beans (rinsed and drained, 15-ounce)
- 1 can diced green chiles (4-ounce)
- Fine sea salt to taste
- Freshly-cracked black pepper to taste
For assembly
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Fresh cilantro for garnish
- Chopped red onions for garnish
- Diced avocado for garnish
- Sour cream for garnish
- Crumbled cotija cheese for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Cook until it is browned and no longer pink.
- Stir in the ground cumin, pinto beans, diced green chiles, and season with salt and pepper. Cook for a few more minutes to combine the flavors.
- Spread a thin layer of the red enchilada sauce on the bottom of a baking dish.
- Take one tortilla, fill it with the beef mixture, and sprinkle with cheese. Roll it up and place it seam-side down in the baking dish. Repeat with all tortillas.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
