Mexican Beef Enchiladas

READY IN: 1hr
Recipe by mollypaul

A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.

Top Review by Angie

Excellent enchiladas Molly! I used lean ground beef, and water instead of tequila. The sauce was a great sauce, and very tasty. My kids loved these and request that I make them at least once a month, so I am adding it to my regulars! This is the best beef enchilada recipe I have tried so far, and I have a feeling it would be hard to beat!

Ingredients Nutrition

Directions

  1. PREPARE MEAT FILLING:.
  2. Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
  3. Stir in undrained kidney beans.
  4. MAKE TOMATO SAUCE:.
  5. Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
  6. Stir flour into garlic/onion/oil until smooth.
  7. Stir in tomato puree, vinegar and dissolved bouillon cube broth.
  8. Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
  9. Add chiles, cumin, salt and pepper.
  10. Simmer, uncovered and stirring occasionally, about 5 minutes.
  11. TO ASSEMBLE ENCHILADAS:.
  12. Preheat oven to 350F and spray your pan with cooking spray.
  13. Place about 1/3 cup filling in center of each tortilla; roll up.
  14. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
  15. Pour tomato sauce over all and sprinkle with cheese.
  16. Bake 25 minutes.
  17. NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
  18. Reheat slightly to serve.

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