Beef Enchilada Recipe

Ingredients

• 8burrito-size flour tortillas
• 907 g (2 lb)minced beef
• 1 smallonion, diced
• 80 ml (⅓ cup)taco seasoning
• 850 g (30 oz; two 425 g/15 oz cans)tinned pinto beans, drained and mashed
• 240 ml (1 cup), dividedcheese dip
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 85 g (6 tbsp)unsalted butter
• 31 g (¼ cup)plain flour
• 360 ml (1½ cups)whole milk
• 120 ml (½ cup)water
• 120 ml (½ cup)tomato juice
• 120 ml (½ cup)sour cream
• 15 ml (3 tsp)chilli powder
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper

Instructions

1. 1

   Cook the filling

   In a large frying pan, cook the minced beef and diced onion until browned, about 10 minutes. Stir in the taco seasoning, drained and mashed pinto beans, 120 ml (½ cup) of the cheese dip, 5 ml (1 tsp) salt and 2.5 ml (½ tsp) pepper. Set the filling aside.

2. 2

   Make the sauce

   Melt the butter and whisk in the flour. Add the milk, tomato juice and water, then bring the mixture to the boil. Stir in the remaining 120 ml (½ cup) cheese dip, take the pan off the heat and mix in the sour cream, chilli powder, 2.5 ml (½ tsp) salt and 1.25 ml (¼ tsp) pepper until smooth.

3. 3

   Prepare the dish

   Heat the oven to 177°C (350°F). Spread 240 ml (1 cup) of the enchilada sauce over the bottom of a baking dish.

4. 4

   Roll the tortillas

   Put a heaped ½ cup of beef filling into each flour tortilla. Roll each one up, tucking in the sides.

5. 5

   Cover the enchiladas

   Arrange the rolled tortillas in the prepared baking dish and pour the remaining enchilada sauce over them.

6. 6

   Bake until bubbling

   Cover the dish with foil and bake for 45 minutes, or until the enchiladas are hot and bubbling. Serve with pico de gallo or sour cream.

What are beef enchiladas?

Enchiladas are tortillas filled, rolled and covered with sauce before baking, a format rooted in Mexican cooking that has many regional and home-style variations. This version takes a Tex-Mex approach, pairing minced beef and pinto beans with a creamy, chilli-seasoned sauce.

The beans make the filling substantial, while the sauce and cheese dip bring richness throughout the casserole. Baking everything together lets the tortillas soften and the flavours mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 724 calories, 33g protein, 48g carbs, 45g fat.

The tortillas and pinto beans contribute much of the carbohydrate, while the beef provides protein. Butter, cheese dip and sour cream are key sources of fat; serve a portion with salad or vegetables for a more balanced plate.

Build a hearty filling

Beef and onion: Brown them together before adding the seasoning so the filling starts with a savoury base. Break up the beef as it cooks for an even texture.

Pinto beans: Drain and mash the beans before mixing them into the pan. Their thick texture helps bind the filling and makes it easier to spoon into the tortillas.

Get the sauce smooth

Butter and flour: Whisk the flour into the melted butter to make the base of the sauce, then add the milk, tomato juice and water. Keep whisking as the mixture heats to a boil.

Dairy finish: Stir in the cheese dip, then take the pan off the heat before adding sour cream. This order helps the sauce come together smoothly.

Roll and arrange the tortillas

Filling: Use a heaped half-cup per tortilla as a guide, keeping the filling centred rather than spreading it to the edges. Tuck in the sides as you roll to help contain it.

Arrangement: Set the rolled tortillas close together in the dish, then cover them with the remaining sauce. Spreading sauce underneath first helps coat the base as well.

Check for doneness

Bake the covered dish at 177°C for 45 minutes, until the sauce is bubbling and the enchiladas are hot. The foil keeps the tortillas covered during baking.

If the centre is not yet hot, continue baking until it is; use the bubbling sauce and heat throughout as the recipe’s cues.

What to serve alongside

Pico de gallo adds a fresh contrast to the rich beef, beans and creamy sauce, and is one of the suggested accompaniments. Sour cream is another option, either served on the side or spooned over individual portions.

A simple green salad or cooked vegetables can round out the plate without competing with the casserole.

Recipe notes & tips

• Drain the pinto beans well before mashing them into the filling.
• Break the minced beef into small pieces as it browns so it mixes evenly with the beans.
• Whisk the flour into the butter before adding the liquids to help avoid lumps.
• Take the sauce off the heat before stirring in the sour cream.
• Spread the first cup of sauce over the base of the dish before adding the rolled tortillas.

Variations

• Add vegetables: Stir cooked peppers or sweetcorn into the filling.
• Use a different bean: Swap the pinto beans for drained, mashed black beans.
• Adjust the heat: Add chopped fresh chilli to the beef mixture.
• Try a sharper topping: Scatter grated cheese over the sauced tortillas before baking.
• Serve with fresh salsa: Add pico de gallo at the table for a fresh accompaniment.

Common mistakes to avoid

• Skipping the bean draining: Excess liquid can loosen the filling, so drain the beans before mashing.
• Adding sour cream over high heat: The sauce may turn uneven, so stir it in after taking the pan off the heat.
• Overfilling tortillas: They can be harder to roll, so use a heaped half-cup as a guide.
• Leaving out the base sauce: The tortillas may stick to the dish, so spread the first cup across the bottom.
• Baking uncovered: The top can dry out, so cover the dish with foil for the stated baking time.

How to store

Refrigerate leftover enchiladas in a covered container and eat within 3 days. Reheat until piping hot in the oven, covered with foil, or in the microwave.

Frequently asked questions