Beef Enchiladas at home
- Yield 8
- Prep 15 minutes
- Cook 45 minutes
Beef Enchiladas at home is a casseroles recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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, rinsed and drained
- 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, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Method
Prepare the enchilada sauce according to recipe instructions.
Sauté the beef filling. Warm oil in a large sauté pan over medium-a hot burner. Tip in the onion and garlic and sauté for 3 minutes, stirring occasionally. Tip in 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. Salt the mixture with a few generous pinches of salt and pepper, to taste.
Prep oven and baking dish. Warm 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.
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. Tip in 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 o
Roast Roast uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Move the baking dish to a wire rack.
Plate Plate the enchiladas immediately while they’re nice and hot, garnished with lots of your favorite toppings. Enjoy!
