Beef Enchiladas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- black pepper
- 3 tbsp plain flour
- 1 tsp each onion & garlic powder ((note 1))
- 1 tbsp each cumin powder ( paprika and dried oregano)
- 1/2 - 1 tsp cayenne pepper ((optional))
- 2 cups chicken stock / broth
- 1 1/2 cups tomato passata ((note 2))
- 2 cloves ( minced)
- 1 onion ( finely chopped (~1 cup))
- 1 lb / 500g ground beef ((mince))
- 1 can ((14oz/400g) refried beans (i use old el paso))
- 1 can ((14oz/400g) black beans drained (note 3))
- 8 tortillas ((or burrito wraps))
- 1 cup+ grated melting cheese ((i like monterey jack tasty or cheddar cheese))
- cilantro/coriander leaves ((optional))
- Carbohydrate 4.31404083333333 g
- Cholesterol 0 mg
- Fat 2.58746166775217 g
- Fiber 0.160708336015542 g
- Protein 0.5847125 g
- Saturated Fat 0.358560416816553 g
- Serving Size 1 1 Serving (124g)
- Sodium 0.177791666688377 mg
- Sugar 4.15333249731779 g
- Trans Fat 0.0868741666960625 g
- Calories 43 calories
My Favorite Weeknight Dinner: Beef Enchiladas
As a busy working mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will love. My kids are notoriously picky, but even they can't resist these beef enchiladas. They're flavorful, comforting, and satisfying – perfect for a busy weeknight. The best part? They're surprisingly simple to make, even if you're short on time. This recipe has become a staple in our home, a guaranteed crowd-pleaser that never disappoints.
What sets these enchiladas apart from others I've tried is the homemade enchilada sauce. The spice blend adds a depth of flavor you just can't get from store-bought versions. I love the control it gives me – I can adjust the spice level to our liking, making it milder for my kids or spicier for my husband and me. The process itself isn't time-consuming; it's more about layering the flavors, letting them meld together to create a truly unforgettable taste. The combination of tender beef, creamy refried beans, and that rich, flavorful sauce is simply irresistible.
I often prep some of the ingredients ahead of time. For instance, I'll chop the onions and garlic on the weekend and store them in the refrigerator, ready to go when I need them. This little trick significantly reduces the cooking time on a busy weeknight. Even making the spice mix in advance can save you precious minutes. It’s all about being smart about time management in the kitchen! And let’s be honest, the aroma of these enchiladas baking in the oven is worth the effort alone. The entire house fills with this wonderful, comforting scent – it’s almost like a signal to everyone that dinner is on its way, triggering immediate family-time anticipation.
Beyond being a delicious weeknight meal, these enchiladas are also incredibly versatile. You can easily customize them to your preferences. Want to add some extra vegetables? Go ahead! Bell peppers, corn, or even zucchini would be a great addition. Feel free to experiment with different types of cheese too. Monterey Jack is a classic choice, but cheddar, pepper jack, or even a blend would all work wonderfully. And if you're feeling adventurous, try adding some chopped cilantro or a dollop of sour cream or Greek yogurt on top before serving. The possibilities are truly endless.
Making these enchiladas has become a cherished family ritual. It’s more than just cooking a meal; it’s about sharing time together in the kitchen. My children often help me with tasks like chopping vegetables or stirring the sauce, making it a fun, collaborative experience. The process of preparing a meal together fosters a sense of connection and creates lasting memories. And of course, sharing the finished product, that first warm, cheesy bite of enchilada, solidifies those happy moments.
So, if you're looking for a weeknight dinner that is both delicious and easy to prepare, look no further. These beef enchiladas are sure to become a new family favorite. Trust me; once you try them, you’ll understand why they’ve earned a permanent place on our dinner rotation. Enjoy!
Step-by-step
- Mix together Spice Mix ingredients. Set aside.
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
- Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
- Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk, and increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking occasionally at the beginning then constantly towards the end, until the sauce thickens to the consistency of thick syrup. Remove from stove.
- Preheat oven to 180C/350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.
- Smear a bit of Sauce on the bottom of a baking dish.
- Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!
