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Home Ground Beef Recipes / Beef Mince Recipes

Easy Beef Enchiladas

Meat Cannelloni Pumpkin-Tomato Sauce On Plate.

Meat cannelloni pumpkin-tomato sauce on plate.

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Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes. Today, we’re making Easy Beef Enchiladas!

I can’t take full credit for this week’s recipe as it is a Pioneer Woman Original. I did make some changes, like adding in a few spices here and there. I have wanted to transform this recipe into a gluten/free vegetarian/vegan option for myself. And sure enough, I did!

Meat Cannelloni Pumpkin-Tomato Sauce On Plate.

Easy Beef Enchiladas

Eleanor CraigEleanor Craig
Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes. Today, we’re making Beef Enchiladas!
5 from 1 vote
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 12 people
Calories 246 kcal

Ingredients
 
 

FOR THE BEEF ENCHILADAS:

  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Pile Of Flour Isolated On White Background2 tablespoons all purpose flour (plain flour Australia and UK)
  •  
    1 can enchilada - or Mexican red sauce, 28-ounce
  • Bowl Of Fresh Chicken Broth2 cups chicken stock (chicken broth or chicken bouillon) - or vegetable broth
  • Wooden Bowl Of Salt½ teaspoon salt
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper

FOR THE MEAT:

  • Raw Meat Mince1 pound ground beef (minced beef)
  • White Onion1 medium white onion - finely chopped
  • Cumin In Plate Isolated1 teaspoon cumin
  • Red Hot Chili Pepper Powder And Half Isolated On White Background1 teaspoon chili powder (chilli powder in British English)
  • Garlic3 cloves garlic - minced
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste

FOR THE TOPPING/FILLINGS:

  • Pile Of Corn Tortilla Chips Or Nachos Isolated On A White Background12 round corn tortillas
  •  
    1 can diced green chilies - 4-ounce
  • Green Onions Isolated On White1 cup green onions (scallions or green shallots) - chopped, original calls for 2 but we used 1 can
  • Black Olives½ cup black olives - chopped
  • Cheddar Cheese Block, Paths3 cups cheddar cheese - grated

Instructions
 

  • First up, brown your meat, onions, and spices. Drain and set aside. While you’re cooking the meat, saute the oil and flour together in a pot. After a few minutes, stir in your broth and enchilada sauce. Add in salt and pepper. Bring the liquid to a boil and simmer for about 10 or so minutes.
  • Warm your corn tortillas in a skillet on both sides or stick a stack of them in the microwave for about 30-45 seconds before dipping them into the sauce with tongs. For time’s sake, I did the latter.
  • Fill each dipped tortilla with your meat, olives, green onions, and cheese. Roll up and place seam side down in a pan or casserole dish that’s been sprayed with Pam.
  • Once you have crammed as many enchiladas as possible in your pan (that’s just me!), generously pour sauce over the enchiladas and sprinkle cheese on top. Bake at 350°F for 20 minutes or until the enchiladas are nice and bubbly.

Notes

Side note: I find it is easier to have a little assembly line going for these enchiladas. Grate/cut up all the ingredients you can beforehand, so it goes smoothly.
Bonus: I also had a little bit of extra meat, sauce, and fillings leftover, so I made a little “beef enchilada casserole” by adding alternate layers of the sauce, torn corn tortillas, meat, cheese, onions, and olives. I ended with cheese and baked for 20 minutes at 350°F. Don’t let that filling go to waste!

Nutrition

Calories: 246kcalCarbohydrates: 7gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 54mgSodium: 464mgPotassium: 302mgFiber: 1gSugar: 2gVitamin A: 482IUVitamin C: 6mgCalcium: 232mgIron: 2mg
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