Ground Beef Enchiladas Mexican (Printable Version)
# What You’ll Need:
→ Enchilada Sauce
01 -
3 tbsp vegetable oil
02 -
3 tbsp flour
03 -
3 tbsp tomato puree (tomato paste in US)
04 -
720ml (3 cups) chicken stock
05 -
1 tbsp hot chilli powder, or to spice preference
06 -
1 tsp cumin
07 -
1/2 tsp oregano
08 -
1/4 tsp garlic powder
09 -
1/4 tsp onion powder
10 -
Salt, to taste
11 -
Pepper, to taste
→ Ground Beef Filling
12 -
1 large red pepper, finely diced
13 -
1 medium white onion, finely diced
14 -
2 cloves garlic, finely diced
15 -
500g (1lb) lean ground/minced beef (5-10% fat)
16 -
2 tsp paprika
17 -
2 tsp cumin
18 -
1 tsp oregano
19 -
1/2 tsp salt
20 -
1/4 tsp black pepper
→ Enchiladas
21 -
8 flour tortilla wraps (6"-7")
22 -
Half a 435g (15oz) can of refried beans
23 -
200-250g (2-2.5 cups) cheddar cheese for topping
24 -
100-150g (1-1.5 cups) Mexican/spicy cheese blend for filling or more cheddar
→ Optional Toppings
25 -
Sour cream
26 -
Diced avocado
27 -
Diced fresh tomato
28 -
Finely sliced green/spring onion
29 -
Finely diced fresh coriander/cilantro
30 -
Lime wedges
# Steps to Follow:
01 -
Heat 3 tbsp of oil in a large pan over medium heat. Stir in 3 tbsp flour until combined, then add 3 tbsp tomato puree. Cook for 1 minute. Gradually whisk in the chicken stock to avoid lumps. Add all seasonings and simmer until thickened. Remove from heat.
02 -
In a large pan, heat a drizzle of oil over medium heat. Add diced onion, red pepper, and garlic. Cook until softened and slightly colored. Add the ground beef, breaking it apart with a spoon, and cook until browned. Add paprika, cumin, oregano, salt, pepper, and 60ml (1/4 cup) of the enchilada sauce. Stir well and remove from heat.
03 -
Preheat the oven to 180°C (350°F). Spread refried beans in the bottom third of each tortilla. Add the beef mixture and some cheese. Roll up tightly. In a baking dish (11" x 14"), spread a layer of enchilada sauce, place the enchiladas seam-side down, pour the remaining sauce over, and sprinkle with cheese.
04 -
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly. Remove from oven.
05 -
Garnish with chopped coriander/cilantro. Serve with desired toppings such as sour cream, avocado, diced tomato, green onion, or lime wedges.
# Additional Notes:
01 -
Adjust the spice level of the enchilada sauce by varying the chilli powder or substituting cayenne pepper.
02 -
You can prepare the sauce or roll the enchiladas ahead of time and assemble just before baking.
03 -
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.