Step-by-step instructions
Brown the beef: In a skillet over medium-high heat, cook the ground beef until it’s fully browned. After cooking, drain any excess fat and set it aside.
Sauté the aromatics: In the same skillet, add oil if necessary. Cook the diced onions until they become soft and fragrant, then stir in the minced garlic and cook for another 30 seconds.
Combine and simmer: Return the beef to the skillet and add in the taco seasoning, tomato paste, and diced green chiles. Add water as per the taco seasoning instructions and let it simmer until most of the water has evaporated. Season to taste with salt and pepper.
Prepare the baking dish: Preheat your oven to 350°F (175°C) and spread 1/2 cup of enchilada sauce in a 9×13 casserole dish.
Fill the tortillas: Take each corn tortilla and spoon in about 1/3 cup of the beef mixture along with 1/4 cup of shredded cheese. Roll it up tightly and place seam-side down in the dish. Repeat for all tortillas.
Top with sauce and cheese: Pour the remaining enchilada sauce over the filled tortillas and sprinkle with any leftover cheese.
Bake: Place the dish in the oven and bake uncovered for about 20 minutes or until the cheese is melted and bubbly. Serve hot with your favorite toppings!
Best ways to enjoy it
These beef enchiladas are not just a meal; they’re an experience! To serve, consider a vibrant plating with a drizzle of sour cream, a sprinkle of fresh cilantro, and a side of pico de gallo. They pair wonderfully with Mexican rice or a crisp green salad for a well-rounded meal. Don’t forget the hot sauce for those who crave an extra kick!
How to store
Leftover beef enchiladas can be a savior for those busy weeknights or unexpected guests. To store, let them cool completely and then cover tightly with foil or plastic wrap. They can be stored in the fridge for up to three days. For longer storage, freeze them for up to three months. To reheat, either warm in the oven or microwave until heated through.
Pro chef tips
Make-ahead option: You can prepare these enchiladas a day in advance. Just assemble them without baking, cover, and refrigerate. When you’re ready to serve, pop them in the oven for about 25-30 minutes.
Experiment with flavors: Don’t hesitate to get creative! Swap the ground beef for shredded chicken, or go meatless with black beans and roasted vegetables for a delightful vegetarian option.
Creative twists
Once you’ve mastered beef enchiladas, why not experiment? Try adding different types of cheese—think pepper jack for a spicy twist! Or mix in some beans or corn with the beef for added texture. You can even turn this recipe into enchilada casserole by layering instead of rolling. The possibilities are endless, and that’s part of the fun!
Common questions
What is the prep time for beef enchiladas?
On average, you’ll need about 15-20 minutes to prepare. Cooking could take another 30-35 minutes, depending on your oven.
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas work as well and may even be easier to roll, so feel free to use your preferred type.
Are there any cautions regarding food safety when storing leftovers?
Yes! Always make sure the enchiladas are cooled properly before storing. Avoid leaving cooked food out for more than two hours to maintain safety. Reheat thoroughly to at least 165°F (74°C) before consuming.
