Beef Enchiladas

Looking for a delicious, hearty meal? Try this Beef Enchiladas recipe, packed with bold, savory flavors and a perfect blend of spices. Made with tender ground beef, black beans, and a zesty homemade sauce, these enchiladas are sure to become a family favorite. Whether you’re looking to spice things up with extra heat or prefer a milder version, this recipe is customizable to suit your taste.

This easy enchilada recipe can be prepped ahead of time for convenience, making it ideal for busy weeknights or family gatherings. It’s a versatile dish that works with various proteins, including ground turkey or chicken, and can be made gluten-free with corn tortillas.

Ingredients

For the Sauce (for the Beef):

• ½ cup beef broth
• 2 tablespoons lime juice
• 1 teaspoon hot sauce
• 1 teaspoon honey
• ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
• 2 ½ teaspoons cornstarch

For the Enchiladas:

• 1 lb. ground beef
• Salt to taste
• 1 small yellow onion, diced
• 10 oz. enchilada sauce
• 3 cloves garlic, minced
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4 oz.) can diced green chiles, undrained
• 2 tablespoons finely chopped cilantro (plus more to garnish)
• 10 (8-inch) flour tortillas
• 3 cups shredded Mexican cheese, divided

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Instructions

1. Prepare the Sauce:
   • In a bowl, combine beef broth, lime juice, hot sauce, honey, onion powder, garlic powder, cumin, paprika, oregano, chili powder, and cornstarch. Mix well and set aside. Ensure the liquid is at room temperature before adding the cornstarch to prevent activation.
2. Cook the Beef Mixture:
   • Season the ground beef with salt. Heat a large skillet over medium-high heat. Add the beef and diced onions. Cook for about 8 minutes, breaking the meat apart with a spatula, until cooked through. Drain excess grease.
   • Reduce the heat to medium and stir in 1/3 cup of enchilada sauce and the minced garlic. Cook for 1 minute.
   • Add the prepared sauce mixture and stir. Bring to a boil, cooking until thickened and reduced, about 1 minute. Lower the heat and cook for another minute to reduce the liquid further.
   • Stir in the black beans, diced green chiles, and chopped cilantro. Toss to combine and heat through for 2 minutes. Remove from heat.
3. Prepare the Enchiladas:
   • Preheat oven to 350°F. Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce evenly on the bottom.
   • (Optional) Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
   • Spoon about ½ cup of the beef mixture onto the lower third of each tortilla. Sprinkle with a heaping tablespoon of shredded cheese. Roll tightly and place seam-side-down in the casserole dish.
4. Assemble and Bake:
   • Pour enchilada sauce over the top of the rolled tortillas, up to ¾ cup. Sprinkle an even layer of the remaining cheese over the top.
   • Cover the dish with foil and bake for 10 minutes. (Spray the underside of the foil with nonstick spray to prevent sticking.)
   • Remove the foil and bake for an additional 13 minutes. For a golden finish, broil on low for 1-2 minutes. Watch carefully to avoid burning.
5. Garnish and Serve:
   • Garnish with additional cilantro and serve with sour cream or other toppings of your choice.

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Why You’ll Love This Recipe

• Bold and Savory Flavors: A perfect balance of spices, lime, and honey makes these enchiladas irresistibly flavorful.
• Easy and Satisfying: A hearty meal that’s simple to assemble and sure to please the whole family.
• Customizable: Adapt the filling and toppings to suit your preferences.

Tips

• Microwave the Tortillas: Heating tortillas briefly makes them easier to roll without cracking.
• Prevent Sticking: Spray the underside of the foil with nonstick spray to avoid cheese sticking.
• Cheese Tip: Use freshly shredded cheese for the best melting consistency.

Variations and Substitutions

• Protein Options: Swap ground beef for ground turkey, chicken, or plant-based meat alternatives.
• Bean Alternatives: Use pinto beans or refried beans for a different texture.
• Spice Level: Add jalapeños or use spicy enchilada sauce for extra heat.
• Tortilla Choices: Use corn tortillas for a gluten-free option.

FAQs

Q: Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake as instructed, adding a few extra minutes if baking straight from the fridge.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I freeze these enchiladas?
Yes! Assemble the enchiladas without the cheese topping, wrap tightly, and freeze for up to 3 months. Add cheese before baking.

Serving Suggestions

• Pair with a side of Spanish rice or a fresh green salad.
• Serve with guacamole, salsa, or pico de gallo for added flavor.
• Enjoy with a refreshing beverage like horchata or a lime soda.

Suggestions

• Meal Prep: Double the recipe and freeze half for a quick dinner on busy nights.
• Kid-Friendly: Use mild enchilada sauce and omit spicy ingredients for a milder version.
• Extra Toppings: Add sliced avocado, diced tomatoes, or a drizzle of crema for a finishing touch.