Delicious Mexican Dinner Delight (Print Version)
# Ingredients:
→ Sauce
01 -
Red enchilada sauce (1 batch homemade or 15 ounces store-bought)
→ Beef Filling
02 -
Olive oil (1 tablespoon)
03 -
White onion (1 small, diced)
04 -
Garlic cloves (4, minced)
05 -
Lean ground beef (1 1/2 pounds / 24 ounces)
06 -
Ground cumin (1 teaspoon)
07 -
Pinto beans (1 15-ounce can, rinsed and drained)
08 -
Diced green chiles (1 4-ounce can)
09 -
Fine sea salt (to taste)
10 -
Freshly-cracked black pepper (to taste)
→ Enchilada Assembly
11 -
Flour tortillas (8 large)
12 -
Mexican-blend shredded cheese (3 cups)
→ Optional Toppings
13 -
Fresh cilantro
14 -
Red onions, chopped
15 -
Avocado, diced
16 -
Sour cream
17 -
Cotija cheese, crumbled
# Instructions:
01 -
Prepare the enchilada sauce according to recipe instructions or use store-bought sauce.
02 -
Heat oil in a large sauté pan over medium-high heat. Add onion and garlic, sauté for 3 minutes. Add ground beef and cumin, cook for 5 minutes until browned, crumbling beef with a wooden spoon. Stir in beans and green chiles. Season with salt and pepper to taste.
03 -
Preheat oven to 350°F (180°C). Spread 1/2 cup enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
04 -
Create an assembly line with tortillas, enchilada sauce, beef filling, and cheese. For each enchilada, spread two tablespoons of sauce on a tortilla. Add a generous spoonful of beef filling down the center, sprinkle with 1/3 cup cheese. Roll up and place in baking dish. Spread remaining sauce and cheese over the top.
05 -
Bake uncovered for 20 minutes, until enchiladas are cooked through and tortillas are slightly crispy. Transfer to a wire rack.
06 -
Serve immediately while hot, garnished with desired toppings.
# Notes:
01 -
Can substitute corn tortillas if preferred
02 -
Leftover enchiladas can be stored in the refrigerator and reheated
03 -
Homemade enchilada sauce can enhance the flavor