Enchiladas with Beef
Enchiladas with beef are spiced mince rolled up in soft flour tortillas, covered with tomato sauce and cheese, and baked until the edges crisp and the top bubbles. It is a good midweek dinner that you can assemble ahead, built from supermarket ingredients in the style of a Tex-Mex bake. Two rolls per person with a crisp salad make a full meal.
- Total
- 1 h
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Per serving
- 630kcal
Common mistakes with enchiladas with beef
Enchiladas are a Mexican dish of rolled tortillas in a chilli sauce. This version is closer to the Tex-Mex bake that British supermarkets sell, with a tomato sauce and plenty of Cheddar, and it is far easier to get right at home.
Two things go wrong most often: a watery filling and not enough sauce. Cook the mince until it is properly browned and the sauce thick, then cover the rolls completely so they steam rather than dry out. If you use mince with more than 10% fat, drain it well after browning.
How to make enchiladas with beef
Tap a time to start a timer.
- Cook the filling Heat the oil in a large frying pan over a medium heat. Fry the onion for until soft, then add the garlic and cook for . Add the mince, breaking it up with a wooden spoon, and cook for until browned all over with no pink left. Spoon off any excess fat.
- Season and simmer Stir in the taco seasoning, paprika and cumin, then pour in half of the passata (250g). Simmer for until thick and no longer runny. Heat the oven to 200°C (180°C fan), gas 6.
- Roll the enchiladas Spread 3–4 tablespoons of the remaining passata over the base of the dish. Spoon about an eighth of the beef down the middle of each tortilla and roll up. Lay them seam-side down, side by side, in the dish.
- Top Pour the rest of the passata over the rolls, making sure the ends are covered so the tortillas do not dry out. Scatter over the cheese.
- Bake Bake for until the cheese is bubbling and golden in places and the sauce is steaming hot around the edges. If the cheese browns too quickly, cover the dish loosely with foil.
- Rest and serve Leave for so the sauce settles, then scatter over the coriander and serve.
Serving and variations
Serve with a crunchy green salad, soured cream and a squeeze of lime. For more vegetables, add a drained tin of black beans or a grated courgette to the filling.
Other easy Tex-Mex dinners with mince include fajitas with beef and nachos with beef. For a baked, rolled version with an Italian twist, see cannelloni with beef.
Common problems and fixes for enchiladas with Beef
- The tortillas turn soggy.
- The filling was too wet. Simmer it until thick before rolling, and spoon off excess fat, as lean mince releases less liquid.
- The tortillas crack or tear when you roll them.
- Warm them for 10 seconds each in the microwave, or wrap the stack in foil and warm in the oven, to make them pliable.
- The ends of the rolls are dry and hard.
- Make sure the passata covers the whole surface, ends included, before the cheese goes on.
Frequently asked questions about enchiladas with Beef
Can you make enchiladas ahead and freeze them?
Yes. Assemble the dish up to a day ahead and keep it covered in the fridge, then bake for 25 minutes. To freeze, wrap the cooled, baked dish well for up to 3 months, defrost in the fridge overnight and reheat at 180°C (160°C fan), gas 4, until steaming hot all the way through.
Can you use corn tortillas?
Yes, but they split when rolled cold. Warm them first in a dry pan for 20 seconds each, or dip them briefly in the tomato sauce to soften them.
What do you serve with enchiladas?
A crisp green salad, Mexican-style rice, refried beans or sweetcorn. A spoonful of soured cream or guacamole on top cools the spice.
Can you make them spicier?
Yes. Add a finely chopped fresh red chilli with the onion, or stir a pinch of chilli flakes into the beef with the spices.
How did you like the recipe?
4.8 / 5 · 30 ratings
