Classic Beef Enchiladas
Classic Beef Enchiladas are a comforting and flavorful dish made with savory beef, gooey cheese, and a delicious red sauce, perfect for sharing with family or friends.
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.
Notes
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. Store leftovers in an airtight container in the refrigerator for up to 3 days.