Beef enchiladas are a favorite for many because they are hearty, flavorful, and perfect for sharing. This recipe combines seasoned ground beef with creamy cheese and beans, wrapped in warm tortillas and baked to perfection. They are satisfying and can be easily customized to suit your tastes. Plus, they are great for any occasion—whether it’s a cozy family dinner or a gathering with friends!
how to make Beef Enchilada
Ingredients:
- 8 flour tortillas (burrito-size)
- 2 lbs ground beef
- 1 small onion (diced)
- 1/3 cup taco seasoning
- 30 oz canned pinto beans (two 15 oz cans, mashed)
- 1 cup cheese dip (divided)
- 1 tsp salt
- 1/2 tsp pepper
- 6 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup water
- 1 cup tomato juice
- 1/2 cup sour cream (Daisy brand)
- 3 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned. Drain excess fat.
- Stir in taco seasoning, pinto beans, and 1/2 cup of cheese dip. Mix well and remove from heat.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually add milk and water, stirring until smooth.
- Add tomato juice, sour cream, chili powder, 1/2 tsp salt, and 1/4 tsp pepper. Cook until the sauce thickens.
- Spread a thin layer of sauce in the bottom of a baking dish.
- Fill each tortilla with the beef mixture and roll them up. Place seam-side down in the baking dish.
- Pour the remaining sauce over the top and sprinkle with the remaining cheese dip.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden.
how to serve Beef Enchilada
Serve the beef enchiladas hot out of the oven. You can top them with additional sour cream, chopped cilantro, or avocado slices for added flavor. They pair well with a side of rice or a simple salad.
how to store Beef Enchilada
To store leftover beef enchiladas, allow them to cool completely. Cover the dish tightly with plastic wrap or aluminum foil, or transfer the servings to airtight containers. Store in the refrigerator for up to 3 days. You can also freeze enchiladas. Wrap each in foil and store in a freezer-safe container for up to 3 months.
tips to make Beef Enchilada
- For extra flavor, consider adding black olives, corn, or jalapeños to the beef mixture.
- If you like it spicy, add more chili powder or some chopped green chilies.
- Using homemade tortilla will enhance the taste, but store-bought works great too.
variation
You can make vegetarian enchiladas by substituting the beef with sautéed vegetables like bell peppers, zucchini, or mushrooms, and using a plant-based cheese dip.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, corn tortillas work well, but they may need to be warmed slightly before filling to prevent cracking.
2. Is it possible to make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.
3. What can I use in place of pinto beans?
You can substitute pinto beans with black beans, refried beans, or even lentils for a different flavor and texture.
Beef Enchiladas
Ingredients
For the Filling
- 2 lbs ground beef
- 1 small onion, diced
- ⅓ cup taco seasoning
- 30 oz canned pinto beans, mashed (two 15 oz cans)
- 1 cup cheese dip, divided
- 1 tsp salt
- ½ tsp pepper
For the Sauce
- 6 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- ½ cup water
- 1 cup tomato juice
- ½ cup sour cream (Daisy brand)
- 3 tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
For Assembly
- 8 pieces flour tortillas (burrito-size)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned. Drain excess fat.
- Stir in taco seasoning, pinto beans, and 1/2 cup of cheese dip. Mix well and remove from heat.
Sauce Preparation
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
- Gradually add milk and water, stirring until smooth.
- Add tomato juice, sour cream, chili powder, 1/2 tsp salt, and 1/4 tsp pepper. Cook until the sauce thickens.
Assembly and Baking
- Spread a thin layer of sauce in the bottom of a baking dish.
- Fill each tortilla with the beef mixture and roll them up. Place seam-side down in the baking dish.
- Pour the remaining sauce over the top and sprinkle with the remaining cheese dip.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden.
