BEEF ENCHILADAS
Crowd-pleasing, easy, tasty and budget-friendly – these beef enchiladas are just what you need for dinner tonight!
Mexican-spiced beef and beans are wrapped up with cheese in soft flour tortillas.
Spread with a simple homemade enchilada sauce, top with more cheese and bake until golden and bubbling.
Serve these moreish beef enchiladas with a simple salad, Greek yoghurt and fresh lime. Yum!
Keen for a chicken version? Try my chicken enchiladas. Prefer pasta? Beef and mushroom cannelloni is a great alternative!
BEEF ENCHILADAS
Enchiladas - a crowd-pleasing, easy, tasty and budget-friendly meal! Serve these moreish beef enchiladas with salad, Greek yoghurt and fresh lime.
Ingredients
SPICE MIX
- 1 Tbsp garlic powder
- 1 Tbsp ground cumin
- 1 Tbsp ground paprika
- 1/2 Tbsp brown sugar
- 1/2 Tbsp dried oregano
ENCHILADAS
- 200 g button mushrooms (7oz)
- 1 large carrot
- 1 brown onion
- 2 1/2 Tbsp olive oil, divided
- 400 g beef mince (14oz)
- 1 beef stock cube
- 400 g can chilli beans (14oz)
- 700 g tomato passata, divided (1lb 9oz)
- 1 tsp apple cider vinegar
- 10 flour tortillas (approximately 400g)
- 1 1/2 cups grated cheddar or Colby cheese (150g)
TO SERVE
- 1/2 cup unsweetened Greek yoghurt (125ml)
- 2 Tbsp aioli
- 1 avocado
- 40 g salad greens (1.4oz)
- 2 large handfuls fresh coriander (optional)
- Lime wedges (optional)
Instructions
MAKE SPICE MIX
Combine all spice mix ingredients in a small bowl and stir to combine.
MAKE ENCHILADAS
Dice mushrooms into small pieces. Finely dice carrot and onion. Preheat oven to 190ºC (375ºF) fan bake.
Heat 1/2 tablespoon oil in a large frying pan on medium-high. Add mushrooms, carrot and onion and cook until soft (about 5 minutes). Stir in beef mince and brown all over, breaking up with a wooden spoon. Add crumbled stock cube and half the spice mix; cook for 30 seconds. Mix in beans and 1/2 cup passata. Leave to simmer for a few minutes. Season with salt and pepper to taste.
Make the sauce by combining remaining passata, 2 tablespoons oil, vinegar and spice mix in a jug. Mix well and season with salt and pepper to taste.
Spread a little of the sauce in the base of a large baking dish or roasting tray (or use two smaller dishes - you don’t want to squash the enchiladas up too much). Divide beef mixture between the tortillas (arrange in a line on each tortilla) and top with 1 cup of the cheese. Roll up tightly to enclose. Place in dish and spread remaining sauce over the top. Sprinkle with remaining cheese. Bake for 20 minutes, until cheese is golden and bubbling.
PREPARE SERVING INGREDIENTS
Meanwhile, stir together yoghurt and aioli. Season with salt and pepper to taste. Dice avocado.
SERVE
Serve enchiladas with salad greens, avocado, coriander and lime (if using). Add a dollop of yoghurt sauce.
Recipe Notes
WINE MATCH: Try a Sangiovese.
GLUTEN-FREE OPTION: Make sure stock cube is gluten-free. Choose gluten-free chilli beans. Use gluten-free corn or flour tortillas. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: The mushrooms aren’t overpowering in this meal, but if you strongly dislike them leave them out completely. Otherwise you can replace them with eggplant or a couple of handfuls of baby spinach. Yoghurt and aioli can be swapped for sour cream.
STORING AND REHEATING: Store enchiladas in the fridge and reheat in the microwave or oven. Store salad and yoghurt sauce separately and add just before serving.
2 Comments
Yum!! My husband liked it, as did I….and no trying to squish the meat mixture into those fiddly pasta tubes. Highly recommend.
Thanks Chris, appreciate your review!