Beef Enchiladas Red Sauce (Printer-Friendly)
Savory beef enchiladas baked with red sauce and cheese. A bold and satisfying meal for family dinners.
# The Ingredients You'll Need:
→ Main Components
01 -
1 batch red enchilada sauce or 425 g store-bought red enchilada sauce
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1 tablespoon olive oil
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1 small white onion, diced
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4 cloves garlic, minced
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680 g lean ground beef
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1 teaspoon ground cumin
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1 can (425 g) pinto beans, rinsed and drained
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1 can (113 g) diced green chiles
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Fine sea salt and freshly-cracked black pepper, to taste
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8 large flour tortillas
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3 cups Mexican-blend shredded cheese
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Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese
# Step-by-Step Instructions:
01 -
Make the enchilada sauce from scratch or use a prepared version and set aside.
02 -
Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and minced garlic; sauté for 3 minutes. Add ground beef and cumin, cook for 5 minutes until browned, breaking up the meat. Stir in pinto beans and diced green chiles. Season with salt and pepper to taste.
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Preheat oven to 180°C. Spread 120 ml of enchilada sauce evenly over the base of a 23 x 33 cm baking dish.
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Arrange an assembly line with tortillas, sauce, beef filling, and cheese. On each tortilla, spread 2 tablespoons of enchilada sauce, add beef filling along the center, and top with 1/3 cup cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining ingredients.
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Pour remaining enchilada sauce over the rolled tortillas and sprinkle any remaining cheese on top. Bake uncovered for 20 minutes until heated through and slightly crisp on the outside.
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Remove from oven and serve hot, garnished with desired toppings such as cilantro, red onions, avocado, sour cream, or cotija cheese.
# Extra Tips:
01 -
For added richness, mix a portion of the shredded cheese directly into the beef filling before assembling.