Description
These Cheesy Beef Enchiladas with Red Sauce combine a savory ground beef and bean filling with melted Mexican cheese, all wrapped in soft flour tortillas and baked to perfection. The dish features a rich, mildly spicy enchilada sauce that keeps the enchiladas moist and flavorful, making it a comforting and satisfying meal perfect for family dinners or gatherings.
Ingredients
For the beef filling:
- 1.5 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1.5 lb ground beef (80/20 lean for flavor)
- 1 tsp cumin
- 1/2 tsp chili powder
- 15 oz pinto beans, drained and rinsed
- 4 oz green chiles
- Salt, to taste
- Black pepper, to taste
For assembling:
- 15 oz red enchilada sauce (Las Palmas recommended)
- 8 flour tortillas (6-inch)
- 3.5 cups shredded Mexican cheese
Instructions
- Prep the oven and ingredients: Preheat your oven to 350°F (180°C) to have it ready when you finish assembling. Finely chop the onion, mince the garlic cloves, and drain and rinse the pinto beans. Shred the Mexican cheese if needed and set aside the green chiles and enchilada sauce. Preparing these ingredients beforehand ensures a smooth assembly process.
- Cook the beef mixture: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic; cook for about 3 minutes until fragrant and softened. Add ground beef and cumin, breaking it up with a spoon. Cook approximately 5 minutes until beef is fully browned and has a golden-brown color for enhanced flavor.
- Add beans and chiles: Stir drained pinto beans and green chiles into the cooked beef mixture. Season generously with salt and black pepper and mix well so the ingredients are evenly distributed. Remove from heat and allow the mixture to cool slightly to make it easier to handle during assembly.
- Prepare the baking dish: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking and ensure even sauce distribution.
- Assemble the enchiladas: Working one tortilla at a time, spread approximately 2 tablespoons of enchilada sauce on the tortilla. Add 3-4 tablespoons of the beef filling down the center, then sprinkle about 1/3 cup of shredded Mexican cheese over the filling. Roll the tortilla tightly but gently to avoid tearing and place seam-side down in the baking dish. Repeat with all tortillas, arranging them snugly in two rows of four.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 20 minutes, until the cheese is melted, bubbly, and the edges slightly brown. The sauce will bubble when done.
- Rest and serve: Remove dish from the oven and let the enchiladas rest for 2-3 minutes. This resting period helps the cheese set for easier serving. Serve hot and enjoy.
Notes
- Use 80/20 lean ground beef for optimal flavor and moisture.
- Feel free to substitute flour tortillas with corn tortillas if preferred, keeping in mind they might be less pliable.
- If you want a spicier dish, add extra chili powder or use hotter green chiles.
- Shredded Mexican cheese blend usually contains cheddar, Monterey Jack, and other cheeses for best flavor.
- To make ahead, assemble enchiladas in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be refrigerated and reheated the next day in the oven or microwave.
