Mexican beef enchiladas- delicious dinner in 1 hour!
Mexican beef enchiladas - soft tortillas filled with flavorful beef mince, hearty beans, and a blend of spices, then smothered in gooey, melted cheese - are a delicious and satisfying dish that’s sure to please the whole family. This recipe is wonderfully versatile: you can add extra veggies, switch up the beans, or adjust the seasoning to suit your taste. Despite its impressive flavor, it’s surprisingly easy to make. Preparation takes less than 30 minutes, so you can quickly assemble the filling and roll up the tortillas without spending all day in the kitchen. Cooking takes between 30 minutes to 1 hour, giving the cheese time to melt beautifully and the flavors to meld together into a rich, comforting meal. Perfect for family dinners, casual get-togethers, or even meal prepping for the week ahead, these enchiladas are a guaranteed crowd-pleaser that deliver big taste with minimal fuss.
Mexican beef enchiladas- ingredient list!
500g/1lb 2oz beef mince 1 red onion, finely diced 1 tablespoon olive oil, plus additional for greasing
Three grated or crushed garlic cloves
One chopped red chilli, plus more for garnish
One finely sliced celery stick
One cube of beef stock
Two to four tablespoons of chipotle chilli paste
400g of red kidney beans in a chilli sauce
400g of chopped tomatoes in a tin
4 tablespoons freshly chopped coriander (leaves and stalks), plus more for garnish
Eight regular-sized soft corn tortillas
200g/7oz Cheddar, grated salt, freshly ground black pepper, 3 tablespoons sliced red jalapeños in brine, drained, and sour cream or crème fraîche, to serve (optional)
Mexican beef enchiladas- step by step instruction guide!
Step 1
Heat a little oil in a wide frying pan over a medium-high to high heat. Once the oil is hot, add the beef mince and start to stir-fry it immediately. Use a wooden spoon to break up the meat as it cooks, making sure it doesn’t form big clumps, and keep it moving in the pan so it browns evenly. Cook for 4-5 minutes, until the beef is nicely browned all over and has a rich, appetizing colour. The sizzling sound and aroma as the meat cooks make this step particularly satisfying, and it’s the perfect base for building the delicious flavours of your enchiladas.
Step 2
Once the beef is nicely browned, add the chopped onion, garlic, chilli, and celery to the pan. Stir everything together and continue to stir-fry for 3-4 minutes, until the vegetables are softened and fragrant. Keep the heat fairly high so the flavours develop nicely, and make sure to stir regularly so nothing sticks to the bottom of the pan. This step fills the kitchen with a wonderful, mouthwatering aroma that hints at the delicious enchiladas to come. Kids can help by carefully adding the vegetables to the pan or giving a gentle stir (with supervision), turning cooking into a fun, hands-on experience.
Step 3
Crumble the stock cube into the pan, then add the chilli paste, drained kidney beans, and chopped or canned tomatoes. Give everything a good stir to combine, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer slowly for around 40 minutes, or until the sauce has thickened and all the flavours have melded together beautifully. Stir every now and then to make sure nothing sticks to the bottom of the pan and to keep the sauce smooth. Towards the end, stir in a handful of fresh coriander for a burst of colour and flavour, and taste to season with salt and pepper. The result is a rich, hearty, and aromatic filling that’s bursting with the perfect combination of spice, warmth, and comfort-ideal for stuffing into your tortillas.
Step 4
Preheat your oven to 220°C (200°C for fan ovens) or Gas Mark 7, so it’s nice and hot and ready to cook your enchiladas to perfection. While the oven is warming up, take a shallow ovenproof dish-about 20x30cm (8x10in) works well-and lightly grease it with a little oil. You can use a pastry brush or a piece of kitchen paper to spread the oil evenly across the base and sides, which will help prevent the enchiladas from sticking and make serving much easier. Getting the dish ready while the oven heats up makes the assembly step quicker and smoother, keeping everything flowing nicely.
Step 5
To put the tortillas together, place them on a spotless surface, spread the beef mixture in the middle of each, and then roll them up to close. Carefully place the filled tortillas, seam-side down, in the prepared dish until they fit snuggly.
Step 6
Once your enchiladas are assembled in the prepared dish, scatter sliced jalapeños evenly over the top for a little spicy kick, then sprinkle a generous layer of grated cheese all over. Cover the dish loosely with a sheet of foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 10 minutes to allow everything to heat through and the cheese to start melting. Then carefully remove the foil and bake for an additional 10 minutes, or until the cheese is golden, bubbling, and deliciously melted. Keep an eye on the top so it doesn’t burn-this is the moment when the enchiladas transform into a gorgeous, cheesy, fragrant dish that’s almost too good to wait for. Kids can help with sprinkling the cheese or arranging the jalapeños (with supervision), making this step fun and hands-on.
Step 7
Once your enchiladas are golden, bubbling, and smelling irresistible, take them out of the oven and sprinkle over some extra chopped fresh coriander and thin slices of red chilli for a pop of colour and a little extra heat. These finishing touches make the dish look vibrant and inviting, and they add a fresh, zesty flavour that complements the rich, cheesy filling perfectly. Serve the enchiladas straight from the dish, accompanied by a dollop of soured cream or crème fraîche on the side. The creamy topping balances the spice and makes each bite even more comforting and indulgent. This is the moment to gather everyone around the table and enjoy a hearty, satisfying meal that’s packed with flavour, warmth, and a little bit of fun in every bite!