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Enchiladas in red sauce topped with lettuce, onion and lime on a white platter, similar to these ground beef enchiladas
Chef Emma

Ground Beef Enchiladas

Tex-Mex ground beef enchiladas: corn tortillas rolled around seasoned beef, beans, green chiles and cheese, covered in a quick homemade red enchilada sauce and baked until bubbling. Makes 12 enchiladas, serves 6.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Red enchilada sauce
  • 3 tbsp neutral oil
  • 3 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano Mexican oregano if available
  • 2 tbsp tomato paste
  • 2 cups beef or chicken broth 480 ml
  • ½ tsp salt
Filling
  • 1½ lb ground beef 680 g, 85% lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 can diced green chiles 4 oz
  • 1 can pinto or black beans 15 oz, drained and rinsed
Assembly
  • 12 corn tortillas 6-inch
  • 3 cups shredded Mexican-blend or cheddar cheese 340 g, divided
  • sour cream, cilantro and green onions for serving

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium saucepan
  • Whisk

Method
 

Sauce
  1. Heat the oil in a saucepan over medium heat, whisk in the flour and cook 1 minute.
  2. Whisk in the chili powder, cumin, garlic powder and oregano for 30 seconds, then the tomato paste.
  3. Slowly whisk in the broth and simmer 5 to 7 minutes until it coats a spoon. Season with salt.
Enchiladas
  1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Brown the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, to 160°F (71°C). Spoon off most of the fat.
  3. Add the garlic, chili powder, cumin and salt for 1 minute, then the green chiles, beans and ¾ cup of sauce. Simmer 2 to 3 minutes until thick. Off the heat, stir in 1 cup of cheese.
  4. Spread ½ cup of sauce in the dish. Warm the tortillas in a damp paper towel in the microwave for 45 to 60 seconds.
  5. Fill each tortilla with a heaping ⅓ cup of filling, roll and place seam-side down in two rows.
  6. Pour the remaining sauce over the top, covering the edges, and sprinkle with the remaining 2 cups of cheese.
  7. Bake uncovered 20 to 25 minutes, until bubbling and melted. Rest 5 to 10 minutes and serve with sour cream, cilantro and green onions.

Notes

Two 10-ounce cans of red enchilada sauce can replace the homemade sauce. Flour tortillas: use 8 to 10 eight-inch tortillas with ½ cup filling each. Make ahead: assemble, cover and refrigerate up to 24 hours; bake covered 15 minutes, then uncovered 15 to 20 minutes, to 165°F (74°C). Freeze unbaked without the top cheese up to 3 months; thaw in the fridge before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving (2 enchiladas, no toppings) from USDA FoodData Central values.