Beef Enchiladas
Hearty and flavorful beef enchiladas wrapped in tortillas and baked with a creamy sauce, perfect for sharing and easy to customize.
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.
Notes
Serve the beef enchiladas hot out of the oven. Topping with additional sour cream, chopped cilantro, or avocado slices enhances the flavor. These enchiladas pair well with rice or a simple salad. Store leftovers covered in the refrigerator for up to 3 days or frozen for up to 3 months.