Ground Beef Enchiladas
These beef enchiladas start with a 10-minute homemade sauce made from chili powder, cumin, tomato paste and broth, which tastes fresher than most canned versions. Ground beef and black beans make a hearty filling, and warming the corn tortillas before rolling keeps them from cracking. The whole dish can be assembled ahead and baked later.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 40 mins
- Total Time
- 55 mins
- Servings
- 12 enchiladas
How do you make Ground Beef Enchiladas?
Simmer a quick sauce of oil, flour, chili powder, cumin, tomato paste and broth. Brown 500 g ground beef with onion until it reaches 71°C (160°F), then mix in black beans, some of the sauce and half the cheese. Roll the filling in 12 warmed corn tortillas, cover with the remaining sauce and cheese, and bake at 190°C (375°F) for 20 minutes, until bubbling.
- Total time
- 55 mins
- Calories
- 530 per serving
- Protein
- 31 g
- Yield
- 12 enchiladas
- Difficulty
- Easy
- Method
- Baking
Ingredients
Enchilada sauce
Filling
Assembly
To serve
Equipment
Medium saucepan · Large skillet · 23 x 33 cm (9 x 13 inch) baking dish · Whisk · Wooden spoon
Quick Directions
Make the sauce
Heat the oil in a saucepan over medium heat.
Brown the beef
Heat the oil in a large skillet over medium-high heat and cook the onion for 3-4 minutes.
Finish the filling
Take the skillet off the heat and stir in the black beans, 125 ml (1/2 cup) of the sauce and half the cheese.
Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
Roll the enchiladas
Spread about 125 ml (1/2 cup) of the sauce over the bottom of the baking dish.
Bake
Pour the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered, and sprinkle with the rest of the cheese.
Step-by-Step Instructions
Follow these detailed steps to make the perfect ground beef enchiladas.
Make the sauce
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder and oregano and whisk for 30 seconds, until fragrant. Whisk in the tomato paste, then slowly pour in the broth, whisking until smooth. Add the salt and simmer for 6-8 minutes, until slightly thickened. Heat the oven to 190°C (375°F).
Brown the beef
Heat the oil in a large skillet over medium-high heat and cook the onion for 3-4 minutes. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Drain the excess fat, then stir in the garlic, cumin and salt for 1 minute.
Finish the filling
Take the skillet off the heat and stir in the black beans, 125 ml (1/2 cup) of the sauce and half the cheese.
Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, until soft and pliable. Keep them covered so they stay warm while you roll.
Roll the enchiladas
Spread about 125 ml (1/2 cup) of the sauce over the bottom of the baking dish. Spoon about 1/3 cup of filling along the centre of each tortilla, roll it up tightly and place it seam side down in the dish.
Bake
Pour the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered, and sprinkle with the rest of the cheese. Bake for 20 minutes, until the sauce bubbles and the cheese has melted. Rest for 5 minutes, then top with cilantro, onion, sour cream and avocado.
Recipe Tips
- Cold corn tortillas crack when rolled. Warm them until they bend easily, and work with a few at a time.
- Cover every bit of tortilla with sauce before baking. Any dry edges turn hard and chewy in the oven.
- Use a mild chili powder blend for a family-friendly sauce, or add a pinch of cayenne for more heat.
Variations
- Flour tortillas: use 8 flour tortillas (20 cm / 8 inch) and about 1/2 cup of filling in each. They do not need warming.
- Store-bought sauce: replace the homemade sauce with about 600 ml (2 1/2 cups) of red enchilada sauce.
- Add vegetables: stir 150 g sweetcorn or a diced bell pepper into the filling with the beans.
Nutrition (per serving)
| Calories | 530 |
|---|---|
| Protein | 31 g |
| Carbs | 37 g |
| Fat | 29 g |
| Saturated fat | 12 g |
| Fibre | 7 g |
| Sugar | 2 g |
| Sodium | 890 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in a covered dish within 2 hours for up to 4 days. You can also assemble the enchiladas, cover tightly and refrigerate them unbaked for up to 1 day.
- Freezer
- Freeze the baked or unbaked enchiladas, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before baking.
- Reheat
- Bake an assembled dish from the fridge, covered with foil, at 190°C (375°F) for 25 minutes, then uncovered for 10 minutes. Reheat leftovers covered at 180°C (350°F) for 15-20 minutes. Heat until the centre reaches 74°C (165°F).
Ground Beef Enchiladas FAQs
Should I use corn or flour tortillas for beef enchiladas?
Corn tortillas are traditional and hold their shape in the sauce. Flour tortillas are softer and easier to roll. Both work; use 12 small corn tortillas or 8 larger flour tortillas for this amount of filling.
How do you keep corn tortillas from breaking?
Warm them before rolling. Wrap them in a damp paper towel and microwave for 45-60 seconds, or heat them briefly in a dry pan, until they bend without cracking.
Can I make beef enchiladas ahead of time?
Yes. Assemble them, cover tightly and refrigerate for up to 1 day. Bake covered at 190°C (375°F) for 25 minutes, then uncovered for 10 minutes, until bubbling and hot to 74°C (165°F) in the centre.
Can you freeze beef enchiladas?
Yes. Freeze them baked or unbaked, tightly wrapped, for up to 3 months. Thaw overnight in the fridge, then bake until the sauce bubbles and the centre reaches 74°C (165°F).
What cheese is best for enchiladas?
Cheddar, Monterey Jack or a mix of the two melt well and have enough flavour to stand up to the chili sauce. A shredded Mexican-style cheese blend also works.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
