Mexican Beef Enchiladas Recipe
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Serving Size: 10 servings
Category: Cheese
Cuisine: Mexican
Keywords: Vegetable, Meat, Mexican, Egg-Free, Spicy, Under 60 Minutes, Oven, Inexpensive
Description:
These Mexican Beef Enchiladas are a delightful variation of a beloved classic, offering a flavorful and satisfying meal that’s perfect for any occasion. The tender beef filling combined with a rich tomato sauce and melted cheese will have everyone asking for seconds. Served with traditional sides like Spanish rice, beans, or refried beans, along with a side of guacamole or pico de gallo, these enchiladas make for a complete and delicious meal. Whether you’re preparing a family dinner or serving a crowd, this recipe is sure to be a hit.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Garlic | 1 clove |
| Salt | 1 teaspoon |
| Vinegar | 1 tablespoon |
| Water | 1/4 cup |
| Chili powder | 2 tablespoons |
| Kidney beans (undrained) | 1 can (15 oz) |
| Garlic (for tomato sauce) | 1 clove |
| Onion | 1 medium |
| All-purpose flour | 3 tablespoons |
| Tomato puree | 1 cup |
| Vinegar | 1 tablespoon |
| Beef bouillon cube | 1 cube |
| Boiling water | 1/2 cup |
| Green chilies | 1 can (4 oz) |
| Ground cumin | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Corn tortillas | 10 |
| Sharp cheddar cheese | 1 cup |
| Monterey Jack cheese | 1 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 278.4 kcal |
| Total Fat | 12.9 g |
| Saturated Fat | 4.6 g |
| Cholesterol | 41.4 mg |
| Sodium | 917.9 mg |
| Carbohydrates | 25.3 g |
| Fiber | 5 g |
| Sugars | 4.4 g |
| Protein | 16.7 g |
Instructions:
Prepare the Meat Filling:
- In a medium skillet, sautΓ© the ground chuck over medium heat with garlic, salt, chili powder, and the kidney beans until the meat is fully cooked and browned, breaking it into crumbles as it cooks. Once done, set it aside.
Make the Tomato Sauce:
2. In a separate skillet, heat a tablespoon of oil over low/medium heat and sautΓ© garlic and onion until golden brown. Remove from the heat.
3. Stir in the flour into the garlic and onion mixture to create a smooth paste.
4. Gradually add the tomato puree, vinegar, and the dissolved beef bouillon cube broth to the skillet, stirring constantly to ensure a smooth consistency.
5. Bring the sauce to a boil, continuing to stir frequently, until it thickens.
6. Once thickened, add the green chilies, ground cumin, salt, and pepper to the sauce. Allow the sauce to simmer, uncovered, for about 5 minutes, stirring occasionally to avoid burning.
Assemble the Enchiladas:
7. Preheat your oven to 350Β°F (175Β°C). Lightly spray a 13 x 9 x 1-inch baking dish with cooking spray.
8. Take one tortilla at a time, placing about 1/3 cup of the beef mixture in the center. Roll up the tortilla tightly around the filling.
9. Arrange each rolled tortilla, seam side down, in the prepared baking dish.
10. Pour the prepared tomato sauce evenly over the enchiladas.
11. Sprinkle a mixture of sharp cheddar and Monterey Jack cheeses over the top.
12. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Note:
- You can prepare the meat filling and tomato sauce ahead of time. Simply refrigerate them, and reheat slightly before assembling the enchiladas.
- For an extra touch, top your enchiladas with a sprinkle of fresh cilantro, a squeeze of lime, or a dollop of sour cream before serving.
Conclusion:
This recipe for Mexican Beef Enchiladas is a simple yet delicious way to enjoy the flavors of Mexico from the comfort of your home. Perfect for weeknight dinners or special gatherings, these enchiladas are sure to please even the pickiest eaters. With a savory filling, hearty tomato sauce, and a generous amount of melted cheese, these enchiladas offer a satisfying meal that pairs wonderfully with a variety of sides. Enjoy!
