Beef Enchilada Recipe: How To Make Quick And Easy Enchiladas In Just 30 Minutes!

Craving a delectable and time-efficient Mexican feast? Look no further than our comprehensive guide on how to make quick beef enchiladas. With our step-by-step instructions and expert tips, you’ll master the art of whipping up mouthwatering enchiladas in record time.

Gathering Essential Ingredients

To embark on this culinary adventure, gather the following ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can enchilada sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 12 corn tortillas
• 1 cup shredded cheddar cheese

Step-by-Step Enchilada Assembly

1. Sauté the Beef: In a large skillet over medium heat, brown the ground beef. Add the chopped onion and minced garlic, cooking until softened.
2. Season the Mixture: Season the beef mixture with your favorite taco seasoning and cook according to the package instructions.
3. Combine Sauces: In a separate bowl, combine the tomato sauce and enchilada sauce.
4. Prep the Tortillas: Warm the corn tortillas in the microwave or a skillet to make them pliable.
5. Fill and Roll: Spread a thin layer of sauce along the bottom of a 9×13 inch baking dish. Fill each tortilla with a generous portion of the beef mixture, black beans, corn, and shredded cheddar cheese. Roll up the tortillas tightly and place them seam side down in the prepared dish.
6. Pour Remaining Sauce: Pour the remaining sauce over the enchiladas, ensuring they are evenly coated.
7. Bake until Bubbling: Bake the enchiladas in a preheated oven at 375°F for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Tips for Speedy Enchilada Success

• Use Pre-Cooked Beef: To save time, opt for pre-cooked ground beef.
• Shred Cheese in Advance: Shred the cheddar cheese ahead of time to streamline the assembly process.
• Warm Tortillas Efficiently: Microwave the tortillas for 10-15 seconds each or warm them in a skillet over low heat.
• Assemble in Batches: If working with a large number of enchiladas, assemble them in batches to maintain efficiency.
• Use a Baking Sheet: Line a baking sheet with foil for easy cleanup and to prevent the enchiladas from sticking.

Serving Suggestions

Serve your quick beef enchiladas with your favorite toppings, such as sour cream, guacamole, pico de gallo, and shredded lettuce. Accompany them with a side of rice or beans for a complete and satisfying meal.

Variations on the Classic

• Chicken Enchiladas: Substitute ground beef with shredded cooked chicken.
• Vegetable Enchiladas: Omit the beef and fill the tortillas with a variety of roasted vegetables, such as bell peppers, zucchini, and onions.
• Cheese Enchiladas: Create a vegetarian version by filling the tortillas with a mixture of cheeses, such as cheddar, Monterey Jack, and mozzarella.
• Green Enchiladas: Use green enchilada sauce instead of red for a slightly different flavor profile.

Troubleshooting Common Enchilada Mishaps

• Enchiladas Not Rolling Well: Warm the tortillas thoroughly to make them more pliable.
• Sauce Too Thin: If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
• Enchiladas Falling Apart: Ensure the tortillas are rolled tightly and the sauce is thick enough to hold them together.
• Cheese Not Melting: Preheat the oven to the correct temperature and bake the enchiladas for the recommended time or until the cheese is melted and bubbly.

Embracing the Enchilada Craze

Quick beef enchiladas are a versatile and crowd-pleasing dish that can be enjoyed for lunch, dinner, or even as a midnight snack. With our easy-to-follow instructions and time-saving tips, you can master the art of crafting these delectable treats in no time.

Frequently Asked Questions

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can substitute corn tortillas with flour tortillas. However, the texture will be slightly different.

Q: How do I make the enchiladas ahead of time?
A: You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. When ready to serve, bake them as directed.

Q: What can I do if I don’t have enchilada sauce?
A: If you don’t have enchilada sauce, you can substitute a combination of tomato sauce and chili powder.