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+ servings
two enchiladas on white plate with sour cream and other toppings
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5 from 6 votes

Ground Beef Enchiladas

These ground beef enchiladas are made with a homemade enchilada sauce, stuffed with Mexican ground beef and loaded with plenty of cheese!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: Tex Mex
Servings: 4
Calories: 942kcal
Cost: £2.50 / $3

Equipment

  • 11" x 14" Baking Dish
  • Large Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Cheese Grater
  • Plastic Spatula/Turner
  • Whisk

Ingredients

Enchilada Sauce

  • 3 cups / 750ml Chicken Stock (preferably low sodium to give you more control over the saltiness)
  • 3 tbsp Tomato Puree (Tomato Paste in US)
  • 3 tbsp Vegetable Oil
  • 3 tbsp Flour
  • 1 - 4 tbsp Chilli Powder to spice preference (see notes)
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1/4 tsp EACH: Garlic Powder, Onion Powder
  • Salt & Pepper, to taste

Ground Beef

  • 1lb / 500g Ground Beef (10-12% works great)
  • 1 medium White Onion, finely diced
  • 1 medium Red Pepper, finely diced
  • 2 cloves of Garlic, minced/finely diced
  • 2 tsp EACH: Paprika, Cumin
  • 1 tsp Oregano
  • Salt & Pepper, to taste (season meat well)

Enchiladas

  • 8x 6"-7" Tortilla Wraps, warmed in microwave
  • 1x 14oz/400g can of Refried Beans
  • 1 - 1.5cups / 100-150g Mexican Cheese Blend, to stuff inside (or cheese of choice)
  • 2 - 2.5cups / 200-250g Monterey Jack or Cheddar, to top (or cheese of choice)

To Serve

  • Sour Cream
  • Avocado, diced
  • Fresh Tomato, diced
  • Green/Spring Onion, finely sliced
  • Fresh Coriander/Cilantro, finely diced
  • Lime Wedges (optional)

Instructions

Sauce

  • In a large pan or pot over medium heat add 3 tbsp oil. Once hot, stir in 3 tbsp flour. Stir in 3 tbsp tomato puree and fry it off for a couple of minutes. By now a paste should form and at this point very gradually begin adding in your stock, whisking as you go to avoid any lumps forming.
  • Once you've added the stock, season with 1-4 tbsp chilli powder, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp each onion & garlic powder and salt & pepper to taste. Take off heat and pour into jug to one side.

Beef

  • In a pan over medium heat add a drizzle of oil, then add in onion, red pepper and garlic. Fry until it all softens and begins to brown, then add in beef. Break up with a wooden spoon and fry until brown.
  • Add in 2 tsp paprika and cumin, 1 tsp oregano and salt & pepper to taste (season well). Give it a good stir then place to one side. You can add in some enchilada sauce if you like a saucier filling.

Enchiladas

  • Divide refried beans among your tortilla wraps and evenly spread over one side. Top with beef and a pinch of cheese. Here I use Mexican Cheese blend, you don't needed too much, most of the cheese goes on top. Roll up wraps then place to one side.
  • Spread 1/3 of your enchilada sauce in a 11" x 14" baking dish, then place in your enchiladas. Pour the rest of your sauce over the top. Make sure there's sauce in between enchiladas and between the ones touching the pan, just so the don't stick. Sprinkle over cheese then bake in the oven at 356F/180C for 25-30mins or until the cheese goes golden and gooey on top with the sauce bubbling.

Serve

  • Sprinkle over coriander/cilantro whilst in the pan, then serve up individual portions with desired toppings!

Video

Notes

a) Chilli Powder - Really important it's regular chilli powder (not cayenne pepper, do not sub this). Chilli powder is generally quite mild, but if at all weary PLEASE start with a lot less and work your way up!
b) Texture - This down to preference. The refried beans and cheese keep the filling nice and soft, but if you like a more 'wet' filling feel free to stir in some of your enchilada sauce into the beef before rolling. That or stir in 1/2 cup stock with 1/2 tsp cornstarch/cornflour until the beef creates a glossy sauce. To bulk out the filling consider adding in black beans.
c) Options for rolling - As you can see in the video I roll my enchiladas slightly differently than usual (spread everything evenly then roll up). I find the enchiladas keep shape better this way. You can roll them traditionally (spread fillings in a row and roll around the fillings). The difference isn't huge - just down to preference.
d) Make ahead - You can make the sauce in advance, just allow to cool then tightly cover and store in the fridge. Add a splash of water if needed to loosen up when needed (it will thicken as it cools). You can also roll the enchiladas ahead of time, just tightly cover in the fridge until needed. From there just construct everything and pop in the oven. Add an extra 5 mins or so if making everything straight from fridge.
e) Calories - whole recipe divided by 4 without additional toppings. Based using 10% fat beef, 2.5 tbsp chilli powder, 1 cup Monterey jack and 2 cups cheddar.

Nutrition

Calories: 942kcal | Carbohydrates: 58.43g | Protein: 57.77g | Fat: 54.01g | Saturated Fat: 29.996g | Polyunsaturated Fat: 3.271g | Monounsaturated Fat: 16.191g | Trans Fat: 0.612g | Cholesterol: 156mg | Sodium: 1427mg | Potassium: 1186mg | Fiber: 6.2g | Sugar: 9g | Vitamin A: 3695IU | Vitamin C: 54.1mg | Calcium: 769mg | Iron: 8.83mg