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beef enchilada recipe
- Total Time: 100 minutes
- Yield: 12 enchiladas (6 servings) 1x
- Diet: General (adaptable for Gluten-Free, Low-Carb, Halal)
Description
This hearty beef enchilada recipe offers a satisfying meal with the warm aroma of smoked paprika and rich spices, baking to bubbly, cheesy perfection. It’s an easy, comforting dinner idea ideal for busy weeknights and families.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder (for beef filling)
- 1 teaspoon ground cumin (for beef filling)
- 0.5 teaspoon dried oregano
- 1 cup beef broth (for beef filling)
- 12 corn tortillas (6 inches)
- 7 oz Monterey Jack cheese, grated
- 14 oz jarred roasted red peppers, drained
- 7 oz canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin (for sauce)
- 1 teaspoon chili powder (for sauce)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 cup beef broth (for sauce)
- 0.5 teaspoon salt (for sauce)
- 0.25 teaspoon black pepper (for sauce)
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, finely chopped (for crema)
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lime juice
- pinch salt (for crema)
Instructions
- Prepare Red Pepper Sauce: In a blender, combine drained roasted red peppers, diced tomatoes, tomato paste, smoked paprika, both ground cumin and chili powder, onion powder, garlic powder, and 1 cup beef broth. Blend until smooth. Pour into a medium saucepan, bring to a simmer over medium heat, then reduce to low. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and its vibrant flavors meld beautifully. Season with salt and pepper to taste. Keep warm.
- Cook Beef Filling: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess fat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and dried oregano; cook for 1 minute until fragrant. Pour in 1 cup beef broth and bring to a simmer. Reduce heat and cook until most liquid has evaporated, about 5-7 minutes, leaving a rich, savory filling. Remove from heat.
- Prepare for Assembly: Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Lightly grease a 23×33 cm (9×13 inch) baking dish. To soften corn tortillas, briefly fry each one in a lightly oiled pan for 10-15 seconds per side until pliable, or microwave them wrapped in a damp paper towel for 30 seconds. Spread a thin layer of the warm roasted red pepper sauce (about 0.25 cup) on the bottom of your prepared baking dish.
- Assemble Beef Enchiladas: Lay a softened tortilla flat. Spoon about 0.25 cup of the beef filling down the center. Add a small sprinkle of the grated Monterey Jack cheese inside the tortilla if desired for extra melty goodness. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer until the dish is full.
- Sauce, Top, and Bake: Pour the remaining roasted red pepper sauce evenly over the rolled enchiladas, ensuring they are fully coated. Sprinkle the remaining grated Monterey Jack cheese generously over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden-brown, with irresistible crispy edges.
- Prepare Herbed Crema and Serve: While the enchiladas bake, combine sour cream, 0.25 cup chopped fresh cilantro, chopped fresh chives, and fresh lime juice in a small bowl. Stir well and add a pinch of salt. Let the baked enchiladas rest for 5 minutes before serving. To plate, drizzle a generous swirl of the herbed crema across the top, finishing with extra fresh chopped cilantro for a final pop of green.
Notes
For a healthier twist, use organic ground beef, whole wheat tortillas, and reduced-fat cheese. The dish is adaptable for gluten-free (use certified gluten-free corn tortillas) or low-carb diets (use bell pepper halves or low-carb tortillas). Save time by using pre-cooked ground beef.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas (300 g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 90 mg