Mexican Beef Enchiladas: A Delicious Recipe for Authentic Flavor

Mexican Beef Enchiladas are a delightful culinary experience that brings the vibrant flavors of Mexico right to your kitchen. As I prepare this dish, I can’t help but think about the rich history behind enchiladas, which date back to ancient Aztec times when tortillas were filled with various ingredients and rolled up for easy consumption. Today, Mexican Beef Enchiladas have evolved into a beloved comfort food, cherished for their savory beef filling, zesty sauce, and gooey cheese topping.

What I love most about Mexican Beef Enchiladas is their incredible taste and texture. The combination of tender beef, warm tortillas, and a spicy, tangy sauce creates a mouthwatering experience that is hard to resist. Plus, they are incredibly convenient to make, perfect for a family dinner or a gathering with friends. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will surely impress and satisfy everyone at the table. Join me as we dive into the delicious world of Mexican Beef Enchiladas!

Ingredients:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can (10 oz) enchilada sauce
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• 1 cup sour cream (for serving)

Preparing the Filling

1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
2. Once the beef is browned, drain any excess fat from the skillet. This step is crucial to avoid greasy enchiladas.
3. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
4. Stir in the black beans and diced tomatoes with green chilies. Mix well to combine all the ingredients.
5. Season the mixture with chili powder, cumin, salt, and pepper. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
6. Remove the skillet from heat and set aside to cool slightly while you prepare the tortillas.

Preparing the Tortillas

1. In a separate skillet, heat a small amount of oil over medium heat. You can also use a non-stick skillet without oil if you prefer.
2. One at a time, lightly fry each corn tortilla for about 30 seconds on each side. This step makes the tortillas pliable and prevents them from tearing when you roll them.
3. As you fry each tortilla, place them on a plate lined with paper towels to absorb any excess oil. Keep them warm by covering them with a clean kitchen towel.

Assembling the Enchiladas

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking.
3. Take one tortilla and spoon about 1/4 cup of the beef filling into the center. Sprinkle a little cheese on top of the filling.
4. Carefully roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
5. Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure to cover all the tortillas to keep them moist while baking.
6. Sprinkle the remaining cheese over the top of the enchiladas, ensuring an even layer for that delicious cheesy goodness.

Baking the Enchiladas

1. Cover the baking dish with aluminum foil to prevent the cheese from burning.
2. Bake in the preheated oven for 20 minutes. This allows the flavors to meld and the cheese to melt perfectly.
3. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
4. Once done, remove the enchiladas from the oven and let them sit for about 5 minutes before serving. This resting time helps the enchiladas set up a bit, making them easier to serve.

Serving the Enchiladas

1. Using a spatula, carefully lift the enchiladas onto plates. I like to serve them two or three per plate, depending on how hungry everyone is!
2. Garnish with freshly chopped cilantro for a burst of color and flavor.
3. 

   Conclusion:

   In summary, these Mexican Beef Enchiladas are an absolute must-try for anyone looking to spice up their dinner routine. The combination of tender beef, rich enchilada sauce, and gooey cheese creates a mouthwatering experience that is sure to impress your family and friends. Plus, the versatility of this dish means you can easily customize it to suit your taste. Consider adding black beans, corn, or even some sautéed peppers for an extra layer of flavor. For a fun twist, you could also try using shredded chicken or a vegetarian filling with beans and cheese. Serve your enchiladas with a side of Mexican rice, fresh guacamole, or a zesty salad to complete the meal. I encourage you to give this recipe a try and make it your own! Once you’ve whipped up a batch of these delicious Mexican Beef Enchiladas, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of cooking together! Print
   

   Mexican Beef Enchiladas: A Delicious Recipe for Authentic Flavor

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   • Author: Maria
   • Total Time: 55 minutes
   • Yield: 4–6 servings 1x

   Print Recipe

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   Description

   These beef enchiladas are a flavorful and easy-to-make dish featuring ground beef, black beans, and spices rolled in corn tortillas, topped with enchilada sauce and cheese, then baked until bubbly. Perfect for family dinners or gatherings!

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   Ingredients

   Scale 1x2x3x

   • 1 pound ground beef
   • 1 medium onion, finely chopped
   • 2 cloves garlic, minced
   • 1 can (15 oz) black beans, drained and rinsed
   • 1 can (10 oz) diced tomatoes with green chilies
   • 1 tablespoon chili powder
   • 1 teaspoon cumin
   • Salt and pepper to taste
   • 8 corn tortillas
   • 2 cups shredded cheese (cheddar or Mexican blend)
   • 1 can (10 oz) enchilada sauce
   • Fresh cilantro, chopped (for garnish)
   • 1 avocado, sliced (for serving)
   • 1 cup sour cream (for serving)

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   Instructions

   1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
   2. Once the beef is browned, drain any excess fat from the skillet.
   3. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
   4. Stir in the black beans and diced tomatoes with green chilies. Mix well to combine all the ingredients.
   5. Season the mixture with chili powder, cumin, salt, and pepper. Stir everything together and let it simmer for about 5 minutes.
   6. Remove the skillet from heat and set aside to cool slightly.
   7. In a separate skillet, heat a small amount of oil over medium heat.
   8. One at a time, lightly fry each corn tortilla for about 30 seconds on each side.
   9. As you fry each tortilla, place them on a plate lined with paper towels to absorb any excess oil. Keep them warm by covering them with a clean kitchen towel.
   10. Preheat your oven to 350°F (175°C).
   11. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
   12. Take one tortilla and spoon about 1/4 cup of the beef filling into the center. Sprinkle a little cheese on top of the filling.
   13. Carefully roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
   14. Pour the remaining enchilada sauce evenly over the top of the enchiladas.
   15. Sprinkle the remaining cheese over the top of the enchiladas.
   16. Cover the baking dish with aluminum foil.
   17. Bake in the preheated oven for 20 minutes.
   18. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
   19. Once done, let the enchiladas sit for about 5 minutes before serving.
   20. Using a spatula, carefully lift the enchiladas onto plates.
   21. Garnish with freshly chopped cilantro.
   22. Serve with sliced avocado and sour cream on the side.

   Notes

   • Feel free to customize the filling by adding other vegetables or spices to suit your taste.
   • For a vegetarian option, substitute the ground beef with a mix of sautéed vegetables or lentils.

   • Prep Time: 20 minutes
   • Cook Time: 35 minutes