Ground Beef Enchiladas Ninja Style

Ingredients

• 454 g (1 pound)ground beef (85% lean)
• 355 ml (1½ cups)enchilada sauce, shop-bought or homemade
• 240 ml (1 cup)finely crumbled queso fresco
• 1 can, 113 g (4 oz)chopped green chiles
• 120 ml (½ cup)minced fresh coriander
• 360 ml (1½ cups)grated cheddar cheese
• To tastelime wedges, optional
• To tastesoured cream, optional

Instructions

1. 1

   Sear the beef

   Put the ground beef in the Ninja Foodi and use the high sear/sauté setting.

2. 2

   Break up beef

   Break the beef into small pieces as it cooks. Larger pieces will stay larger in the finished dish.

3. 3

   Add the ingredients

   Add the enchilada sauce, queso fresco, green chiles and coriander, then stir to combine.

4. 4

   Pressure cook

   Seal the Foodi and cook at high pressure for 5 minutes. Release the pressure immediately using quick release.

5. 5

   Top with cheddar

   When cooking is complete, remove the lid and scatter the grated cheddar over the beef mixture.

6. 6

   Broil the cheese

   Replace the lid and use the Foodi's broil function for 3–5 minutes, until the cheese is melted and bubbling.

7. 7

   Serve

   Serve with lime wedges and soured cream, if you like.

What are ground beef enchiladas?

Enchiladas are a Mexican dish traditionally made by filling tortillas, rolling them and covering them with sauce. This Ninja Foodi version takes a quicker, one-pot approach, combining the beef and sauce rather than wrapping the filling in tortillas.

Enchilada sauce, green chiles and two kinds of cheese bring the familiar savoury, tangy and creamy flavours. A short broil melts the cheddar over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 30g protein, 8g carbs, 34g fat.

The beef and cheeses provide most of the protein and fat, while the enchilada sauce and green chiles contribute some carbohydrates. For a more balanced plate, serve a portion with vegetables or salad; rice or tortillas can make it more filling.

The ingredients that build flavour

Beef: The recipe uses 85% lean ground beef, which brings both flavour and richness. Break it into the size you want in each serving as it sears.

Sauce and chiles: Enchilada sauce coats the beef, while chopped green chiles add their distinctive pepper flavour. Shop-bought or homemade sauce can be used.

Cheese and coriander: Queso fresco goes into the mixture, and cheddar is added at the end for a melted topping. Fresh coriander adds a bright note.

Break up the beef evenly

Use a spoon or spatula to break the beef into small, fairly even pieces while it sears. The recipe notes that large clumps will remain large after pressure cooking, so take a moment to crumble them before adding the other ingredients.

Stir the sauce and other additions through the meat so the mixture is combined before sealing the cooker.

Pressure cooking and release

Cook for 5 minutes at high pressure, then use quick release immediately, as directed. Keep to the recipe's timing and release method rather than letting the pressure fall naturally.

Follow your Ninja Foodi's instructions for sealing and pressure release, and take care when venting the hot steam.

Finish with bubbling cheddar

Add the grated cheddar only after pressure cooking, then use the broil function for 3–5 minutes. Watch for the cheese to melt and bubble, which is the recipe's cue that the topping is ready.

The Foodi and its lid can be hot when you switch functions, so handle them carefully.

Serving ideas

Serve the beef mixture hot, with lime wedges for a fresh, sharp squeeze and soured cream for a cool contrast. These are optional toppings, so the dish can be served without them.

For a more substantial plate, serve alongside rice or warm tortillas. A simple salad or cooked vegetables can add freshness alongside the rich, cheesy beef.

Recipe notes & tips

• Break the beef into the desired size before adding the sauce, since larger pieces will stay chunky.
• Stir the sauce and fillings together before sealing the Foodi.
• Use the quick-release method immediately after the 5-minute pressure cook.
• Add the cheddar after pressure cooking so it can melt on top during broiling.
• Check the cheese during the 3–5-minute broil and stop when it is melted and bubbling.
• Serve lime wedges and soured cream at the table so everyone can add them to taste.

Variations

• Use homemade sauce: Swap in your preferred homemade enchilada sauce for the shop-bought option.
• Add more green chiles: Increase the chopped chiles for a more prominent pepper flavour.
• Change the cheese: Use another good-melting grated cheese in place of cheddar.
• Finish with lime: Squeeze lime over each serving just before eating.
• Add a fresh side: Serve with a salad or cooked vegetables for contrast.

Common mistakes to avoid

• Leaving large beef clumps: Break the meat up well before pressure cooking if you want smaller pieces in the finished dish.
• Adding cheddar too early: Keep it aside until pressure cooking is complete, then broil it on top.
• Skipping the quick release: Vent immediately after the 5-minute cook as the method directs.
• Broiling by the clock alone: Check for melted, bubbling cheese within the 3–5-minute window.
• Handling the vent carelessly: Keep clear of the hot steam when releasing pressure.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, either in the microwave or in a covered pan; add a small splash of water if the mixture seems dry.

Frequently asked questions