In this recipe, we draw inspiration from the vibrant flavours of Tex-Mex cuisine, presenting a delightful rendition featuring the combination of minced beef and beans.
Enchiladas have long held a special place in the realm of comfort food, offering a warm and satisfying experience that brings a sense of familiarity and joy. Whether you’re seeking solace after a long day or simply craving a hearty meal that delivers on flavour, these beef enchiladas are an excellent choice.
This classic pairing of beef and beans, enveloped in a luscious homemade enchilada sauce and topped with a generous layer of cheese, results in a gratifying dish that is sure to please.
While minced beef takes the spotlight in this recipe, it is worth noting that its role can easily be adapted to suit personal preferences. For those inclined towards poultry, the beef can be effortlessly substituted with succulent chicken. Alternatively, for those seeking a vegetarian option or wanting to incorporate more vegetables into their diet, the beef can be swapped out for a medley of vibrant veggies, adding an extra layer of freshness and variety to the dish.
Whichever variation you choose, these enchiladas promise to be a delightful culinary adventure, combining the rich flavours of the filling with the tangy, savoury notes of the homemade enchilada sauce. With every bite, you’ll savour the essence of Tex-Mex cuisine, appreciating the skilful balance of ingredients that makes this dish a true crowd-pleaser.
Crowd Pleaser Beef Enchiladas
Ingredients
- 2 tbsp garlic olive oil
- 3 tbsp flour
- 500ml chicken stock
- 1 tsp chipotle paste
- 1 tbsp tomato puree
- 1 tsp oregano
- 1 jar tomato passata
- 500g minced beef
- 1 onion chopped
- 1 red pepper
- 3 garlic cloves minced
- 1 red chilli chopped
- 1 tsp ground cumin
- 3 tbsp chipotle paste
- 1 tsp oregano
- 1 tin refried beans
- 1 tin black beans
- 1 tin chopped tomatoes
- 1 beef stock cube
- 1 tbsp tomato puree
- 3 tbsp red and green jalapenos
- 200g cheddar cheese grated
- 160g Mozzarella type cheese, grated
- Pineapple chunks
- Bunch spring onions chopped
- Sour cream to serve
Directions
- Start by making the enchilada sauce. Put the garlic oil into a pan over a medium heat and once warm add the flour. Cook, while stirring, for 5 minutes. Pour in the chicken stock slowly, whisking as you go to avoid lumps. Add in the chipotle paste, tomato puree and oregano and stir everything together. Add in the passata and bring to the boil, lower the heat and let the sauce bubble away for 10-15 minutes. Set the sauce aside for now and get on with the filling.
- For the filling, heat the garlic oil in a large pan or casserole. Add the onion, garlic, chilli and peppers. Cook for 15 mins, stirring now and then until the peppers have softened. Add in the cumin, then fry for 1 minute. Next stir in the chipotle paste and cook for another minute.
- Add the beef and cook for 5 minutes, breaking it up as you go. Stir in the oregano. Next add in the refried and black beans, tomato puree, pour over the tinned tomatoes and add the stock cube. Turn the heat up, mixing everything well, and cook for 5 minutes.
- Now it’s time to assemble the enchiladas, pour some of the enchilada sauce to cover the bottom of your baking dish.
- Spoon some sauce onto a tortilla and spread out like you would sauce on a pizza base. Add the filling on the lower third of the tortilla and sprinkle over some cheese. Roll up then place in the baking dish, seam side down. Repeat with remaining sauce, filling and tortillas.
- Pour the rest of the sauce and filling over the top of the rolled-up tortillas, sprinkle with the rest of the cheese, cover with foil and pop into the oven for 15 minutes, then 10 minutes uncovered.
- Take out of the oven and top with spring onions, jalapenos, pineapple, and sour cream.
