Mexican Beef Enchiladas Recipe

Name: Mexican Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Filling; 1 lb ground chuck; 1 clove garlic, finely minced; 2 teaspoons salt; 1 tablespoon vinegar; 1 tablespoon tequila or 1 tablespoon water; 1 tablespoon chili powder; 1 (1 lb) can kidney bean, undrained; Tomato Sauce; 3 tablespoons salad oil; 1 clove garlic, very finely chopped; 1/4 cup chopped onion; 2 tablespoons flour; 2 (10 1/2 ounce) cans tomato puree; 1 tablespoon vinegar; 1 beef bouillon cube, dissolved in; 1 cup boiling water; 2 tablespoons finely chopped canned green chilies; 1 dash ground cumin; 1/2 teaspoon salt; 1 dash pepper; 10 corn tortillas; 1 cup grated sharp cheddar cheese or 1 cup cubed monterey jack cheese

Servings: persons

Meat Filling
1 lb ground chuck
1 clove garlic, finely minced
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila or 1 tablespoon water
1 tablespoon chili powder
1 (1 lb) can kidney bean, undrained
Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube, dissolved in
1 cup boiling water
2 tablespoons finely chopped canned green chilies
1 dash ground cumin
1/2 teaspoon salt
1 dash pepper
10 corn tortillas
1 cup grated sharp cheddar cheese or 1 cup cubed monterey jack cheese

1
PREPARE MEAT FILLING:
2
Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
3
Stir in undrained kidney beans.
4
MAKE TOMATO SAUCE:
5
Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
6
Stir flour into garlic/onion/oil until smooth.
7
Stir in tomato puree, vinegar and dissolved bouillon cube broth.
8
Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
9
Add chiles, cumin, salt and pepper.
10
Simmer, uncovered and stirring occasionally, about 5 minutes.
11
TO ASSEMBLE ENCHILADAS:
12
Preheat oven to 350F and spray your pan with cooking spray.
13
Place about 1/3 cup filling in center of each tortilla; roll up.
14
Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
15
Pour tomato sauce over all and sprinkle with cheese.
16
Bake 25 minutes.
17
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
18
Reheat slightly to serve.

1168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Meat Filling, 1 lb ground chuck, 1 clove garlic, finely minced, 2 teaspoons salt, and more.

Yes, Mexican Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Beef Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions