Traditional recipes

Minced beef enchiladas recipe

Minced beef enchiladas recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Beef enchiladas are a tasty Mexican dish, great for when having guests round! These are homemade with storecupboard spices and beef mince.


Stirlingshire, Scotland, UK

79 people made this

IngredientsServes: 4

  • 500g beef mince
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 (400g) tin chopped tomatoes
  • 3 tablespoons tomato puree
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 1/2 teaspoon chilli powder, or more to taste
  • 8 flour tortillas
  • 55g (2 oz) cheese, grated

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. In a large frying pan, brown mince with the onion.
  2. Add the garlic and fry for 1 minute, then add the tomatoes, tomato puree, oregano, cumin and salt. Add the chilli powder, and simmer for 15 minutes.
  3. Preheat the oven to 190 C / Gas 5.
  4. Spread a little mince in the centre of each tortilla, roll up and place in a baking dish.Top with the grated cheese and bake for 10 minutes, or until golden.

Serving suggestion

Serve with a side salad and soured cream.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

Wow awesome recipe! I tweaked the recipe a little to add more spice as it tasted too much like bolognaise, and I rearranged the ingredients a little to make a sauce that can be both used to fill and top the enchiladas. You can also use the same sauce recipe for making fajitas.-24 Sep 2013

Awesome wee dish to make, so easy! I put cheese in the mince then roll the wrap up and put more cheese on top, so nice.-09 Apr 2015

The whole family loved these and keep asking me to make them again and again. I added an extra half tin of tomatoes and put some of the sauce on top then added grated cheese. Baked in the oven and they were sooo yummy.-08 Jul 2015


Enchiladas recipe

For an easy midweek meal, or a relaxed evening with friends, tender spicy beef wrapped in tortillas, then baked until the cheese topping is melted and bubbling, is just what you need.

  • The beef filling can be made ahead, then it keeps for three days in the fridge. It also freezes well. It definitely tastes better eaten the day after you&rsquove made it.
  • The same recipe can be made with chicken or turkey mince, instead of beef. Just cook for around 35 minutes.
  • The milk may seem an odd addition, but it helps to soften the meat. You could use a tablespoon of milk powder instead.
  • Extra-lean minced beef will be too dry for this recipe &ndash you do need a little fat for flavour.
  • You will need a buttered, shallow ovenproof dish, around 20cm x 30cm (8in x 12in).

Ingredients

  • 1 glug of oil, for frying
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 cloves of garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 2 tsp ground coriander (cilantro)
  • 1 fresh red chilli, chopped
  • 500 g minced beef
  • 2 tbsp milk
  • 150 g fresh, frozen or canned sweetcorn
  • 150 g black beans or kidney beans, from a can, drained and rinsed
  • 1 x 400g/14oz tin of cherry or plum tomatoes
  • 1 tbsp tomato purée
  • 6 flour tortillas
  • 2 𔃁 tbsp chipotle paste or chipotle chilli sauce
  • 150 g mature Cheddar, grated
  • 3 spring onions (scallions), sliced
  • 1 glug of oil, for frying
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 cloves of garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 2 tsp ground coriander (cilantro)
  • 1 fresh red chilli, chopped
  • 17.6 oz minced beef
  • 2 tbsp milk
  • 5.3 oz fresh, frozen or canned sweetcorn
  • 5.3 oz black beans or kidney beans, from a can, drained and rinsed
  • 1 x 400g/14oz tin of cherry or plum tomatoes
  • 1 tbsp tomato purée
  • 6 flour tortillas
  • 2 𔃁 tbsp chipotle paste or chipotle chilli sauce
  • 5.3 oz mature Cheddar, grated
  • 3 spring onions (scallions), sliced
  • 1 glug of oil, for frying
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 cloves of garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 2 tsp ground coriander (cilantro)
  • 1 fresh red chilli, chopped
  • 17.6 oz minced beef
  • 2 tbsp milk
  • 5.3 oz fresh, frozen or canned sweetcorn
  • 5.3 oz black beans or kidney beans, from a can, drained and rinsed
  • 1 x 400g/14oz tin of cherry or plum tomatoes
  • 1 tbsp tomato purée
  • 6 flour tortillas
  • 2 𔃁 tbsp chipotle paste or chipotle chilli sauce
  • 5.3 oz mature Cheddar, grated
  • 3 spring onions (scallions), sliced

Details

  • Cuisine: Tex-Mex
  • Recipe Type: Beef
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 80 mins
  • Serves: 6

Step-by-step

  1. Heat a tablespoon of oil in a large sauté pan or frying pan. Add the onions and peppers, cook over a medium heat until softened. It&rsquos fine if the edges char a little.
  2. Now add the garlic, spices, and red chilli. Cook for around 5 minutes, stirring well.
  3. In a separate frying pan, heat a little oil, add the minced beef and cook, stirring, with pinch of salt, until it&rsquos browned all over.
  4. Return the vegetables to the sauté pan, stir in the beef mince. Add all the remaining ingredients, bring to the boil, then simmer on a gentle heat, partially covered, for one hour. Season well, according to your taste.
  5. Preheat the oven to 200°C/fan 180°C/375°F/gas mark 6.
  6. Lay out each tortilla, then fill each one with the beef mixture. Roll up, then put them side-by-side in your ovenproof dish. They should fit snugly. Spread over the chipotle paste. Scatter over the grated cheese.
  7. Bake in the oven for around 15 minutes, or until the edges of the tortilla have browned and the cheese is bubbling. Scatter over the spring onions and serve.

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BEEF ENCHILADA RECIPE

If you love Mexican food, you are going to LOVE this Beef Enchilada recipe – and just in time for Cinco de Mayo! Enchiladas are the epitome of Mexican comfort food (maybe aside from my Mexican Lasagna), and while I have shared numerous chicken enchilada recipes from Enchiladas Verdes to Creamy Green Chile Chicken Enchiladas to Salsa Verde Honey Lime Chicken Enchiladas– I have yet to share a ground beef enchilada recipe – that insanity stops now!

After I shared my Chicken Enchilada recipe with my bold, smoky, quick and easy homemade enchilada sauce, I knew I needed to make a ground beef version, which I daresay is even more spectacular. It’s SO satisfying, comforting, unapologetically flavorful, hot, meaty, and cheesy in each scrumptious bite.

REASONS TO LOVE THIS BEST BEEF ENCHILADA RECIPE:

  • BESTENCHILADA SAUCE. Beef Enchiladas are only as good as the sauce their bathed in, and this homemade enchilada sauce is spectacular. It’s layered with Mexican seasonings plus a hint of cocoa powder, sugar and a pinch of cinnamon (to mimic Mexican chocolate) to create a deeply complex flavor profile that’s absolutely mesmerizing. The homemade enchilada sauce elevates these Beef Enchiladas to restaurant level – or beyond.
  • FLAVOR! Not only is the enchilada sauce bursting with flavor, but the tender beef itself is seasoned with fiesta seasonings, green chiles, enchilada sauce and cheese.
  • ONE STEP FILLING. Ground Beef Enchiladas are already easy to make but I’ve simplified the process by eliminating tedious layering. The seasoned beef is combined with some enchilada sauce, beans and cheese for a one-stop filling instead of layering them separately. This also creates the perfect ratio of ingredients in every bite.
  • PANTRY FRIENDLY. This Beef Enchilada recipe uses pantry friendly ingredients, so keep them stocked and you can be basking in pure Mexican comfort food any night of the week! You can even use defrosted beef and tortillas like I did!
  • VERSATILE. You can follow this Ground Beef Beef Enchilada recipe as written or use it as a springboard to create your own favorite enchiladas. Swap the flour tortillas for corn tortillas, add olives, jalapenos, and/or veggies such as squash/corn/zucchini/bell peppers, or swap the cheeses.
  • MAKE AHEAD. These easy Beef Enchiladas can be completely assembled ahead of time then just popped in the oven at dinnertime for a stress free meal everyone can look forward to.
  • FREEZER FRIENDLY. You can prep these Beef Enchiladas to freeze or double the recipe and enjoy one pan now and freeze one for later.

Beef Enchiladas

This post may contain affiliate links. Read my disclosure policy.

Beef Enchiladas are made with flavorful ground beef, warm tortillas, enchilada sauce, and melty cheese, all topped with sour cream and green onions.

Chicken Enchiladas have always been a favorite Mexican dish for an easy Dinner. If they’re already a staple in your rotation, you won’t regret trying this delicious ground beef variation!

BEEF ENCHILADAS

Enchiladas are a classic, cheesy, and flavorful Mexican favorite. With this simple recipe, you can make the traditional dish with flavorful ingredients for a fun and easy family dinner. The beef mixture is mixed with onions, Taco Seasoning, and green chiles for an amazing taste. Then you just wrap the mixture in tortillas and top it off with enchilada sauce and melty cheese to bake into the ultimate Mexican comfort food.

Enchiladas get a lot of their traditional flavor from the delicious and slightly spicy Red Enchilada Sauce. You can pick up a can of enchilada sauce from the store or easily make your own enchilada sauce mix with easy ingredients like chili powder, cumin, garlic, onion powder, and tomato sauce. Either way, it will taste amazing poured over the cheesy tortillas.

Along with the simple ingredients in the recipe, you can also add optional toppings and sides to the dish. Beef Enchiladas would taste great served with Black Beans, Salsa, or Guacamole. Along with that, you could also top them off with shredded lettuce and bell peppers for some fresh toppings. These amazing enchiladas would taste great with any of your favorite Mexican side dishes for a filling family dinner.


Enchilada Variations

We love these enchiladas as the recipe is written, but feel free to customize your enchiladas by using different ingredients.

  • Cheese: Use any favorite cheese or what you have on-hand. Pepper jack, regular Monterey Jack, cheddar or colby cheese are all great choices.
  • Filling: You can add other ingredients to the filling such as green chiles, corn, black beans, diced tomatoes and/or diced bell pepper.
  • Sauce: Try using green enchilada sauce instead of red sauce.
  • Toppings: You can really get creative with the toppings! We change it up often and some of our favorites are sour cream or Greek yogurt, avocado or guacamole, salsa, diced onion and fresh cilantro.

Substitutions and Variations

  • Using meat with a higher fat content? Just make sure to drain any excess grease after the meat is browned.
  • Looking to add more protein? Add a can of beans, like kidney beans, black beans, or pinto beans into the filling.
  • Not a fan of red sauce on enchiladas? No worries! Try making this with green enchilada sauce or even queso dip!
  • If you want to use corn tortillas instead, wrap them in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable. Since corn tortillas are smaller, you’ll need more of them to use up all the filling.

Enchilada Variations

We love these enchiladas as the recipe is written, but feel free to customize your enchiladas by using different ingredients.

  • Cheese: Use any favorite cheese or what you have on-hand. Pepper jack, regular Monterey Jack, cheddar or colby cheese are all great choices.
  • Filling: You can add other ingredients to the filling such as green chiles, corn, black beans, diced tomatoes and/or diced bell pepper.
  • Sauce: Try using green enchilada sauce instead of red sauce.
  • Toppings: You can really get creative with the toppings! We change it up often and some of our favorites are sour cream or Greek yogurt, avocado or guacamole, salsa, diced onion and fresh cilantro.

Here's what you'll need to start cooking

The filling of these enchiladas bring together hearty black beans and flavorful ground beef. Choose beef that's higher in fat content—diets be damned—as the extra fat really lends the filling a big flavor boost. Simple aromatics like onion, garlic, and fresh jalapeno add depth and kicky oomph. The other components are flexible depending on what you have at hand. Whether you use a store-bought red enchilada sauce or a homemade version, you want to make sure to have plenty on hand, especially if you like your enchiladas saucy. I used Mexican-blend shredded cheese and lots of it.


As popular as the keto diet is, Mexican food is just as popular. Most people love Mexican food, but what if we’re on a diet? Will Mexican food make us gain weight? And what if we’re on the keto diet specifically? Should we stay away from Mexican food altogther just because we’re practicing keto? Not at all. On the contrary, Mexican cuisine offers us hundreds of ketogenic recipes. We will tell you step by step one that you can cook easily.

What do you need to buy?

Ingredients for keto enchiladas recipe

Before you roll up your sleeves and start preparations, make sure you have all the ingredients.

Ingredients

10 – 12 slices of deli chicken
1 lb ground beef
2 – 3 tablespoons of avocado oil
½ onion, chopped
1 teaspoon coriander
1 cup beef or chicken broth
1 teaspoon cumin
½ can whole tomatoes
½ teaspoon salt
8 fl oz monterey jack cheese (shredded) or white cheddar cheese
3 tablespoons cilantro
6 garlic cloves, minced
2 – 4 chipotle chiles in adobo sauce

Do these ingredients make you think the recipe is difficult? Do not worry. You’ll see how easy it is when you start cooking it. It takes only 20 minutes to prepare this recipe, and it only takes 15 minutes to cook. In other words, you will make one of the best dishes of Mexican cuisine without much effort. And as a bonus, this keto enchiladas recipe is keto friendly!

Keto Enchiladas Recipe

As we always say, you should preheat the pan first before you start cooking anything. Now take a large pan and start to preheat it. When the pan is hot enough, pour 2 tablespoons of avocado oil on it. When the oil is hot, add the diced onions and fry them until they soften. Add the minced or crushed garlic while continuing to fry.

Remove the well-sauteed garlic and onion from the pan and put them in a bowl. Set it wait aside. You can use the same pan without washing it to add canned whole tomatoes. Do not forget to turn on the stove. You can start mashing the whole tomatoes you added with a wooden spoon or spatula. Add 1 cup of beef broth. Let it boil a while and add chipotle chiles. Add cumin while continuing to mix. Now leave it for a while and let it boil on its own. At the end of the process you will get a granular red sauce.

Now take that sauce out of the pan and put it in a deep bowl and keep it aside. Wash your pan. Because we will continue to use the same one. Heat the remaining avocado oil in the same pan and add ground beef. Break beef out with wood spoon and start sautéing. While continuing to sauté, use salt and a little more cumin for taste. You can now add the onion-garlic mixture that we cooked in the first step over the meat. Put it in a deep bowl.

Put the red granulated sauce you cooked in the second step into the blender or use the immersion blender to run it until it is smooth. Add some salt before running it. Add coriander on the meat you take in a deep bowl, then add some shredded monterey jack cheese. Add 1 cup of the tomato sauce mixture and mix well.

Now start preheating your oven. Then, pour 3 tablespoons of the tomato sauce mixture into the bottom of an ovenproof bowl and spread it with a brush or spoon. Take one of the thin slices deli chicken in the palm of your hand and put some of this meaty mixture in the middle. Roll it up and place it on the baking tray. Continue to roll and place them on the bottom of the tray until the chicken slices and meat mixture is finished. Pour the rest of the tomato sauce mixture over the rolls. Make sure the sauce is touching all the rolls using a spoon or brush.

Pour the remaining grated cheese on top. Put in the oven and bake for 15 minutes. Transfer to serving plates and sprinkle with chopped cilantro and serve.

You can find step-by-step warnings, tricks and calorie information at the bottom of the article for the keto compatible Mexican food. Do not forget to share your opinion with us in the comments after you try.


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