Beef Enchilada Recipe

Ingredients

• 10 ml (2 teaspoons)olive oil
• 150 g (1 cup)yellow onion, finely chopped
• 454 g (1 pound)ground beef
• 3 clovesgarlic, minced
• 1 1/2 teaspoonschilli powder
• 1 1/2 teaspoonsground cumin
• 1/2 teaspoondried oregano
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• 539 g (19 ounces; about 600 ml / 2 1/2 cups), dividedred enchilada sauce
• 425 g can (15-ounce can), rinsed and drainedblack beans
• 150 g (1 cup)frozen or tinned sweetcorn, drained if tinned
• 10 g (1/4 cup)fresh coriander, chopped
• 340 g (12 ounces; about 700 g / 3 cups shredded), dividedCheddar, Monterey Jack, Colby Jack or Mexican cheese blend, grated
• 10 medium-large (20 cm / 8-inch)soft flour tortillas
• To serve, optional; to tastesoured cream, sliced avocado, chopped red or green onion, chopped coriander, or other toppings

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Cook the beef

   Warm the olive oil in a large frying pan over a medium-high heat. Add the onion and cook for 2–4 minutes, until softened. Add the beef and cook, breaking it up, until browned. Drain off any excess fat if there is a lot.

3. 3

   Season the filling

   Stir in the garlic, chilli powder, cumin, oregano, salt and pepper. Cook for 30 seconds, stirring, then take the pan off the heat.

4. 4

   Mix the filling

   Stir 120 ml (1/2 cup) of the enchilada sauce into the beef mixture, along with the black beans, sweetcorn and coriander.

5. 5

   Prepare the dishes

   Grease a 33 × 23 cm (13 × 9-inch) baking dish and an 20 × 20 cm (8 × 8-inch) baking dish. Spread 120 ml (1/2 cup) of enchilada sauce in the larger dish and 80 ml (1/3 cup) in the smaller dish.

6. 6

   Fill the tortillas

   Put about 120 ml (1/2 cup) of filling down the middle of each tortilla, slightly off-centre, and sprinkle with 60 ml (1/4 cup) of grated cheese. Roll each tortilla tightly and place it seam-side down in one of the prepared dishes. Repeat with the remaining tortillas and filling.

7. 7

   Top the enchiladas

   Spread the remaining sauce over the rolled tortillas, then sprinkle over the remaining cheese.

8. 8

   Bake and serve

   Bake for 25–30 minutes, until hot and bubbling. Serve with toppings as desired.

What are beef enchiladas?

Enchiladas are a Mexican dish made by filling tortillas, rolling them and baking them with sauce. This version uses flour tortillas and a filling of seasoned beef, black beans, corn and cheese.

The filling is cooked before assembly, so the oven mainly warms everything through and melts the cheese. Sauce beneath and over the rolls helps keep the tortillas tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 22g protein, 18g carbs, 17g fat.

The beef and cheese provide most of the protein and fat, while the tortillas, beans and corn contribute much of the carbohydrate. Serve with salad or vegetables to add freshness and balance the plate.

Build flavour in the filling

Onion first: soften it in the oil before adding the beef, so it has time to lose its raw bite. Brown the beef while breaking it into small pieces for an even filling.

Spices next: briefly cook the garlic, chilli powder, cumin and oregano with the browned meat. Stirring them for 30 seconds releases their aroma without leaving them on the heat too long.

Keep the filling balanced

Beans and corn: rinse and drain the beans well, and drain tinned corn so excess liquid does not loosen the mixture. Frozen corn can go straight into the filling.

Sauce and herbs: the measured half-cup of sauce brings the filling together, while fresh coriander adds a bright note. Keep the rest of the sauce for the baking dishes and the tops.

Roll without tearing

Warm tortillas: if they feel stiff, briefly warm them until pliable before filling. This makes them easier to roll without splitting.

Even filling: place the filling slightly off-centre and roll each tortilla snugly, but do not force it tight enough to tear. Set each roll seam-side down so it stays closed in the dish.

Know when they are ready

Before baking: spread sauce in both dishes, then arrange the rolls in a single layer. The two dish sizes let the batch fit without stacking the enchiladas.

At the finish: bake for 25–30 minutes at 180°C, until the sauce is bubbling and the cheese has melted. If the cheese is already well browned but the centre is not hot, loosely cover the dishes for the remaining baking time.

Serve them with

Cool toppings: soured cream and sliced avocado add a creamy contrast to the saucy, savoury filling. Chopped onion or extra coriander gives a fresh finish.

On the side: serve with a crisp salad or simply cooked vegetables for a lighter accompaniment. Rice can make the meal more substantial.

Recipe notes & tips

• Drain excess fat from the browned beef if the pan looks greasy.
• Drain the beans and tinned corn thoroughly before mixing them into the filling.
• Keep the sauce portions separate while assembling so you have enough for both dishes and the topping.
• Use a spoon to distribute the filling evenly between the tortillas.
• Let the dishes stand briefly after baking so the sauce settles before serving.

Variations

• Use turkey: replace the ground beef with ground turkey and cook it in the same way.
• Add heat: include chopped fresh chilli in the filling for a spicier batch.
• Swap the beans: use drained pinto beans instead of black beans.
• Use corn tortillas: warm them until flexible before filling to reduce tearing.
• Make it vegetarian: replace the beef with extra beans and corn, then season and assemble as directed.

Common mistakes to avoid

• Stiff tortillas: warm them briefly before filling so they roll without cracking.
• Wet filling: drain tinned corn and beans well to keep excess liquid out of the mixture.
• Loose rolls: place each tortilla seam-side down in the sauce-lined dish.
• Too much filling: use roughly 120 ml (1/2 cup) per tortilla so the rolls close neatly.
• Overbaking: check at 25 minutes and take the dishes out once hot and bubbling.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in a covered baking dish at 180°C until hot throughout, or microwave individual portions; add a little extra sauce if they seem dry.

Frequently asked questions