Beef Enchilada

Beef enchiladas are a classic Mexican dish that brings together savory beef, hearty beans, and a rich enchilada sauce, all wrapped in soft tortillas and topped with melted cheese. This dish is perfect for family dinners, gatherings, or anytime you’re craving something flavorful and comforting. Let’s dive into the detailed recipe for these delicious beef enchiladas, including tips, variations, and FAQs.

Ingredients:

• Red Enchilada Sauce:
  • 1 batch of homemade red enchilada sauce (or 15 ounces of store-bought red enchilada sauce)
• Beef Filling:
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 4 garlic cloves, minced
  • 24 ounces lean ground beef
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) pinto beans, washed and drained
  • 1 can (4 ounces) diced green chiles
  • Sea salt and freshly-ground black pepper to taste
• Assembly:
  • 8 large flour tortillas
  • 3 cups shredded Mexican cheese blend
• Toppings:
  • Fresh cilantro
  • Red onions
  • Avocado cubes
  • Sour cream
  • Crumbled cotija cheese

Instructions:

1. Prepare the Enchilada Sauce:
   • If making homemade enchilada sauce, follow your preferred recipe. If using store-bought sauce, open and set it aside.
2. Cook the Beef Filling:
   • Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another 1 minute until fragrant.
   • Add the lean ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned and cooked through.
   • Stir in the ground cumin, pinto beans, diced green chiles, and season with sea salt and freshly-ground black pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.
3. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with non-stick spray or a small amount of olive oil.
   • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
   • Lay out a flour tortilla on a flat surface. Spoon about 1/3 cup of the beef filling onto the center of the tortilla. Sprinkle with a little shredded cheese.
   • Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Top and Bake:
   • Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
   • Sprinkle the remaining shredded Mexican cheese blend over the top.
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Remove the enchiladas from the oven and let them cool for a few minutes.
   • Garnish with fresh cilantro, red onions, avocado cubes, sour cream, and crumbled cotija cheese.
   • Serve hot and enjoy!

Cook’s Notes:

• For a spicier kick, add some chopped jalapeños or a dash of hot sauce to the beef filling.
• You can use corn tortillas instead of flour tortillas for a more traditional enchilada.
• If you prefer a different type of bean, black beans or kidney beans can be used instead of pinto beans.

Variations:

1. Chicken Enchiladas:
   • Replace the ground beef with shredded rotisserie chicken or cooked chicken breast.
2. Vegetarian Enchiladas:
   • Omit the ground beef and add more beans, corn, bell peppers, and zucchini for a hearty vegetarian version.
3. Cheese Enchiladas:
   • Skip the meat and fill the tortillas with a generous amount of shredded cheese and diced green chiles.
4. Creamy Enchiladas:
   • Add a mixture of cream cheese and sour cream to the beef filling for a creamy twist.
5. Green Enchiladas:
   • Use green enchilada sauce instead of red for a tangy and slightly milder flavor.

FAQs:

1. Can I make this dish ahead of time?
   • Yes, you can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Add the sauce and cheese just before baking.
2. Can I freeze enchiladas?
   • Yes, you can freeze enchiladas before or after baking. To freeze before baking, assemble the enchiladas, cover tightly with foil, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed. To freeze after baking, allow the enchiladas to cool completely, then wrap tightly and freeze. Reheat in the oven until warmed through.
3. What sides go well with enchiladas?
   • Enchiladas pair well with Mexican rice, refried beans, a fresh green salad, or corn on the cob.
4. Can I use a different type of cheese?
   • Yes, you can use cheddar, Monterey Jack, or any other cheese that melts well.
5. How do I keep my enchiladas from getting soggy?
   • Lightly frying the tortillas before filling them can help prevent sogginess. Also, ensure that the sauce is not too watery.

Beef enchiladas are a flavorful and satisfying dish that can be customized to suit your taste preferences. Whether you stick to the classic recipe or try one of the variations, these enchiladas are sure to be a hit at your dinner table. With their savory beef filling, rich sauce, and melted cheese, they offer a comforting and delicious meal that’s perfect for any occasion. Enjoy making and sharing this tasty dish with your loved ones!

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