The Spicy Beef Mince and Bean Enchilada Bake takes center stage as a hearty, comfort-driven dish rooted in the vibrant flavors of Mexican cuisine. Enchiladas have long been a staple in Mexican households, celebrated for their versatility and ability to bring families together over a shared meal. While traditionally tortillas are rolled and filled before being smothered in sauce and baked, this recipe offers a contemporary twist—presented as a layered bake, it’s both convenient and visually appealing, making it perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering.
The dish’s foundation lies in its balance of bold spices and rich textures, making every bite deeply satisfying. Ground beef, seasoned with chili powder and cumin, forms the heart of the recipe, creating a savory and slightly smoky flavor profile reminiscent of the bustling flavors found in Mexican street food. The addition of kidney beans brings creaminess and a subtle earthiness while enhancing the dish’s nutritional value. These ingredients are brought together with a robust tomato sauce, tying the savory elements into a cohesive, flavorful filling.
To ensure every layer is imbued with unmistakable warmth and comfort, corn tortillas are used as the structural base of this bake. Their mildly sweet and earthy flavor complements the spice-laden filling, while their soft-yet-sturdy texture ensures the perfect balance between chew and fork tenderness. Corn tortillas also stay true to the traditional roots of Mexican cuisine, where they have been cherished for centuries as a culinary cornerstone.
Cheddar cheese plays an essential role in the enchilada bake, adding a melty richness that ties the layers together. Sharp cheddar, in particular, provides a tangy contrast to the spices, cutting through the intensity to create a well-rounded dish. When baked to golden perfection, the cheese becomes irresistibly gooey and bubbly, enticing everyone to dig into the dish. For those who prefer a slightly lighter or creamier flavor, Monterey Jack cheese can easily be substituted, offering its own unique profile.
A sprinkling of freshly chopped cilantro on the finished bake brings a pop of freshness and color, cutting through the heavier flavors of the dish and elevating its presentation. While cilantro is traditional, it also carries with it a sense of community and warmth, often used as a final flourish to connect a dish to its roots. For an added layer of complexity, a pinch of smoked paprika in the filling can provide a subtle smokiness, paying homage to the rustic cooking methods often employed in Mexican kitchens.
The Spicy Beef Mince and Bean Enchilada Bake not only pays homage to the time-honored traditions of Mexican cooking but also marries these traditions with modern convenience. By layering instead of rolling, the recipe becomes more accessible and easier to assemble, making it a go-to for busy cooks who still want to deliver a homemade, flavorful meal. It’s a dish that celebrates bold flavors, inviting warmth, and the joy of sharing good food—what better way to gather friends and family around the table?
Spicy Beef Mince and Bean Enchilada Bake
Ingredients
500 g ground beef (minced beef) - Preferably grass-fed for richer flavor and sustainability.
1 tbsp olive oil - Extra virgin adds a more pronounced depth.
1 cup onion - Finely chopped.
2 cloves garlic - Minced.- 400 g kidney beans - Drained and rinsed.
- 1 cup tomato sauce - Freshly made or a quality store-bought option.
2 tbsp chili powder - Adjust to spice preference.
1 tsp cumin
1 tsp salt
8 pcs corn tortillas - Medium size.
2 cups cheddar cheese - Grated, sharp for more bite.
½ cup cilantro (coriander) - Fresh, chopped, for garnish.
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef mince and cook until browned, breaking it into small pieces with a wooden spoon for about 5-7 minutes.
- Add the chopped onion and minced garlic to the beef. Stir frequently until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Stir in the kidney beans, tomato sauce, chili powder, cumin, and salt. Allow the mixture to simmer for 5-8 minutes until slightly thickened.
- Layer four tortillas across the bottom of the prepared baking dish. Spoon half of the beef and bean mixture over the tortillas, and sprinkle one cup of cheddar cheese on top.
- Place the remaining four tortillas on top, followed by the rest of the beef mixture and another cup of cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling, offering a golden hue and enticing aromas.
- Let it cool for 5 minutes before garnishing with freshly chopped cilantro.
