Ground Beef Enchiladas

Ingredients

• 475 ml (2 cups), dividedred enchilada sauce
• 15 ml (1 tablespoon)olive oil
• 1 smallwhite onion, finely diced (or yellow onion)
• 454 g (1 pound)extra-lean ground beef (90–93% lean recommended)
• 3 cloves, finely mincedgarlic
• 15 ml (1 tablespoon)chilli powder (reduce if you prefer less heat)
• 5 ml (1 teaspoon), or more to tasteground cumin
• 5 ml (1 teaspoon)smoked paprika (or regular paprika)
• 2.5 ml (1/2 teaspoon)ground coriander
• 5 ml (1 teaspoon), or to tastesalt
• 2.5 ml (1/2 teaspoon), or to tastefreshly ground black pepper
• 59 ml (1/4 cup)tomato paste
• 118 ml (1/2 cup)beef stock (reduced-sodium if preferred; chicken stock or water can be substituted)
• 8 x 25 cm (10-inch)flour tortillas, warmed if needed (corn tortillas can be used but are more prone to tearing)
• 475 ml (2 cups), or more if desiredMexican-blend grated cheese
• 118 ml (1/2 cup), or as desiredsour cream for topping (optional; Mexican crema can be used instead)
• 79 ml (1/3 cup), or as desiredguacamole for topping
• To tasteother garnishes

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C (375°F) and coat a 23 × 33 cm (9 × 13-inch) baking dish with cooking spray. Spread about 30–45 ml (2–3 tablespoons) of enchilada sauce over the base and set the dish aside.

2. 2

   Cook the onion

   Heat the olive oil in a large separate frying pan over medium-high heat. Add the onion and cook for about 4 minutes, stirring frequently.

3. 3

   Brown the beef

   Add the ground beef and cook for about 5 minutes, breaking it up as it cooks so it browns evenly.

4. 4

   Add the spices

   During the final minute, add the garlic, chilli powder, cumin, smoked paprika, coriander, salt and pepper. Stir almost continuously for 1 minute to toast the spices.

5. 5

   Simmer the filling

   Stir in the tomato paste, then add the beef stock. Simmer for about 4 minutes, stirring frequently, until the mixture thickens into a saucy filling.

6. 6

   Warm the tortillas

   If the tortillas feel stiff, wrap them in a damp but not soggy paper towel and microwave for about 20–30 seconds. Warm corn tortillas this way before rolling so they are less likely to tear.

7. 7

   Fill and roll

   Divide the beef mixture evenly among the 8 tortillas. Roll each one and arrange them seam-side down in the prepared baking dish.

8. 8

   Bake the enchiladas

   Drizzle the remaining enchilada sauce over the rolls and scatter the cheese evenly on top. Bake for about 20–25 minutes, until the cheese has melted and browned as desired and the sauce is bubbling.

9. 9

   Add the toppings

   Leave the enchiladas to cool for about 10 minutes so the sour cream does not melt straight away. Spread the sour cream down the centre, if using, then add the guacamole. Mexican crema can be used instead; for a thinner homemade topping, whisk 15–30 ml (1–2 tablespoons) of milk into 118 ml (1/2 cup) sour cream.

10. 10

    Garnish and serve

    Add any other desired garnishes to taste, then serve.

What are beef enchiladas?

Enchiladas are a Mexican dish of filled tortillas rolled up and covered with sauce before baking. This version uses seasoned ground beef, red enchilada sauce and a melted cheese topping.

The filling is cooked with onion, garlic and spices, then simmered with tomato paste and stock so it stays saucy inside the tortillas. That gives the rolls plenty of flavour without relying on the oven to cook the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 501 calories, 28g protein, 50g carbs, 21g fat.

The tortillas and tomato paste provide most of the carbohydrates, while the beef supplies much of the protein. Olive oil, cheese, sour cream and guacamole contribute fat. For a more balanced plate, serve an enchilada with a generous portion of salad or vegetables.

Build flavour in the filling

Beef: Extra-lean mince browns in the pan while keeping the filling from becoming too oily. Break it into small pieces as it cooks for an even texture.

Spices: Adding the garlic and spices near the end of browning gives them a brief chance to toast before the liquids go in. The full tablespoon of chilli powder brings noticeable warmth; reduce it if you prefer a gentler filling.

Make the filling saucy

Tomato paste: Stir it into the browned beef before adding the stock so it coats the meat. Simmering the mixture for about 4 minutes helps it thicken and cling to the filling.

Consistency: The mixture should be moist and spoonable, not runny. Stir regularly as it simmers, and take it off the heat once it has thickened.

Roll without tearing

Warm tortillas: A brief turn in the microwave makes stiff tortillas more flexible. Corn tortillas especially benefit from warming, as they are more likely to split when rolled cold.

Filling: Divide the beef evenly across all 8 tortillas, then roll each one and place it seam-side down. This helps them stay closed while baking.

Know when they are ready

The enchiladas need about 20–25 minutes in a 190°C (375°F) oven. Look for bubbling sauce around the rolls and melted cheese with as much browning as you like.

Rest them for about 10 minutes before adding the cold toppings. This gives the dish time to settle and helps keep the sour cream from melting immediately.

Choose the toppings

Sour cream: Spoon it down the centre after the resting time, or leave it off if you prefer. Mexican crema is a thinner alternative; a little milk whisked into sour cream makes a similar pourable topping.

Guacamole: Add it just before serving so it stays cool against the hot enchiladas. Other garnishes can be added to taste.

What to serve alongside

These enchiladas are substantial on their own, but a crisp salad or a side of vegetables adds freshness to the plate. Rice or beans also make a natural accompaniment if you want a more filling meal.

Keep any extra toppings at the table so everyone can add them to their own serving.

Recipe notes & tips

• Use a 90–93% lean beef mince as suggested to limit excess fat in the filling.
• Stir the spices almost continuously during their one-minute cooking time so they do not catch on the bottom of the pan.
• Warm tortillas that feel stiff before rolling, even if they are flour tortillas.
• Divide the filling evenly among the 8 tortillas to make rolling and serving straightforward.
• Let the baked enchiladas stand for about 10 minutes before adding the sour cream and guacamole.
• Add extra cheese if you prefer a thicker, more generous topping.

Variations

• Use corn tortillas: Warm them before filling to help prevent tearing.
• Change the stock: Use chicken stock or water if you do not have beef stock.
• Adjust the heat: Reduce the chilli powder for a milder filling.
• Swap the paprika: Use regular paprika instead of smoked paprika.
• Try crema: Use Mexican crema in place of sour cream for a thinner topping.
• Add taco seasoning: Use it to replace any individual spices you are missing, to taste.

Common mistakes to avoid

• Cold, stiff tortillas: Warm them briefly in a damp paper towel so they bend more easily.
• Uneven browning: Break up the beef as it cooks and stir it so it browns evenly.
• Burnt spices: Stir almost continuously during the one-minute spice step.
• Runny filling: Simmer the beef mixture until it thickens and turns saucy before filling the tortillas.
• Overfilled tortillas: Divide the mixture evenly among all 8 tortillas so they can be rolled closed.
• Melted sour cream: Rest the enchiladas for about 10 minutes before adding the toppings.

How to store

Refrigerate leftover enchiladas in a covered container for up to 3 days. Reheat in the oven until hot throughout, or microwave individual portions; add fresh sour cream and guacamole after reheating.

Frequently asked questions