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Pioneer Woman beef enchiladas are an easy Tex-Mex main dish made with spiced ground beef, green chiles and sharp cheddar, ready in 50 minutes. This cheesy baked beef enchilada casserole style comfort food dinner fits Taco Tuesday, Cinco de Mayo and cozy winter family nights.
Warm the tortillas in the microwave under a damp paper towel and keep them covered while you roll. Skip that and cold flour tortillas crack at the fold, so the filling spills out in the dish.
Stirring a little of the spice blend into store-bought enchilada sauce makes it taste far less canned. The rest of the spices go straight into the beef, so every layer gets seasoned instead of just the filling.
What you need for this recipe
Pyrex 9x13 glass baking dish
All eight rolled enchiladas fit snugly in one layer under the sauce and cheese.
Buy on AmazonCuisinart MultiClad Pro 3-quart saucepan
It warms the spiced enchilada sauce before it goes into the skillet and over the tortillas.
Buy on AmazonLodge 10.25-inch cast iron skillet
It browns the beef evenly and holds steady heat for the onions and garlic.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Beef Enchiladas
Course: DinnerCuisine: American, MexicanDifficulty: Easy6
servings30
minutes20
minutes733
kcalSpiced beef and green chiles are rolled into soft flour tortillas, then baked under warm sauce and sharp cheddar. The cheese turns golden and bubbly while the tortilla edges toast.
Ingredients
2 10-oz. cans enchilada sauce (about 2 cups)
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. ground black pepper
1 tbsp. olive oil
1 small white onion, chopped
4 garlic cloves, minced
1 1/2 lb. lean ground beef
1 4-oz. can diced green chiles, drained
8 8-inch flour tortillas
2 c. shredded sharp cheddar cheese
Thinly sliced red onion, for garnish
Chopped fresh cilantro, for garnish
Sour cream, for serving
Directions
- Spice the sauce: Pour 2 cups enchilada sauce into a small saucepan. Mix 1 teaspoon each of salt, cumin, chili powder and smoked paprika with 1/2 teaspoon pepper, then stir 1/2 teaspoon of that mix into the sauce.
- Warm the sauce: Bring the sauce to a simmer over medium heat. Then take it off the heat and set it aside, saving the rest of the spice mix for the beef.
- Cook the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat, then add 1 chopped small white onion and 4 minced garlic cloves. Stir now and then for about 5 minutes, until they soften.
- Brown the beef: Add 1 1/2 pounds lean ground beef and the remaining spice mix. Cook, stirring often, for about 8 minutes until the beef is browned and crumbly.
- Finish the filling: Stir in 1 can drained diced green chiles and 1/2 cup of the warmed sauce. Cook 2 minutes more, then take the skillet off the heat and let the filling cool slightly.
- Soften the tortillas: Put 8 flour tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30 seconds, then leave the towel on so they stay pliable.
- Prep the dish: Preheat the oven to 375°F. Spoon 1/2 cup of the warmed sauce into the bottom of a 13x9-inch baking dish.
- Fill and roll: Spoon 1/2 cup of the beef down the center of a tortilla and sprinkle on 2 tablespoons of the 2 cups shredded sharp cheddar. Roll it up and set it seam-side down in the dish, then repeat with the rest.
- Sauce and cheese: Spoon the remaining sauce over the rolled enchiladas. Then scatter the remaining 1 cup cheddar on top.
- Bake: Bake for 20 to 25 minutes, until the cheese is golden and bubbly and the tortillas are toasted. Let the dish cool for 10 minutes so it holds together when you serve.
- Garnish and serve: Top with thinly sliced red onion and chopped fresh cilantro just before serving. Add sour cream on the side if you like.
Tools for this recipe
- Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works and cooks in about the same time. It has less fat, so add a splash more olive oil to keep the filling from drying out.
How long do leftover beef enchiladas keep?
Cover the baking dish or move the enchiladas to an airtight container and refrigerate for up to 3 days. Reheat them in a 350°F oven until hot in the middle, since the microwave can make the tortillas soft and gummy.
Can I assemble these ahead of time?
You can fill, roll and sauce the enchiladas, then cover the dish and refrigerate it until you're ready to bake. Add a few extra minutes to the bake time because the dish starts out cold.
Can I make these without a microwave?
Yes, warm each tortilla for a few seconds in a dry skillet over medium heat instead. Stack them in a clean kitchen towel as you go so they stay soft.
What's the most common mistake with beef enchiladas?
Overfilling the tortillas is the usual problem, since they tear and the filling leaks out. Stick to about 1/2 cup of beef per tortilla and roll them snugly.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Lodge 10.25-inch cast iron skillet.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
