Pioneer Woman ground beef enchiladas roll spiced ground beef and green chiles inside flour tortillas, then bake under enchilada sauce and sharp cheddar at 375°F. And from The Pioneer Woman, the dish serves 6 to 8 at around 515 calories in about 50 minutes, since store-bought enchilada sauce keeps the prep short.
The recipe splits one spice blend between the sauce and the meat, which ties the two layers together with the same cumin, chili powder, and smoked paprika flavor. That shared seasoning is what makes the sauce taste like it belongs with the filling, instead of two separate flavors stacked on top of each other.
Getting the tortillas pliable before rolling is the step that saves every enchilada from cracking, because cold flour tortillas split the moment you fold them. Microwave them for 30 seconds under a damp paper towel, so they bend around the filling without tearing.
Source: The Pioneer Woman website
Pioneer Woman Ground Beef Enchiladas
Course: MainCuisine: AmericanDifficulty: Easy8
servings30
minutes20
minutes515
kcalStore-bought enchilada sauce simmers with cumin, chili powder, and smoked paprika while ground beef browns with the same spice blend in a separate skillet. Then the seasoned beef and green chiles roll into softened flour tortillas with cheddar and line a 13×9 dish. And the remaining sauce and cheese pile on top before 20 to 25 minutes at 375°F turns everything golden and bubbly.
Ingredients
- For the spice blend:
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground black pepper
- For the sauce:
2 (10-oz) cans enchilada sauce (about 2 cups)
1/2 tsp of the spice blend (from above)
- For the beef filling:
1 Tbsp olive oil
1 small white onion, chopped
4 garlic cloves, minced
1 1/2 lb lean ground beef
Remaining spice blend (from above)
1 (4-oz) can diced green chiles, drained
- For assembly:
8 (8-inch) flour tortillas
2 cups shredded sharp cheddar cheese
- For serving:
Thinly sliced red onion
Sour cream
Chopped fresh cilantro
Directions
- Season the sauce: Pour both cans of enchilada sauce into a small saucepan, then stir in 1/2 teaspoon of the spice blend and bring to a simmer over medium heat before setting it aside.
- Cook the aromatics: While the sauce warms, heat the olive oil in a large skillet over medium, then add the onion and garlic and cook about 5 minutes until softened.
- Brown the beef: Add the ground beef and the remaining spice blend, then cook about 8 minutes, stirring often, until the meat is browned and crumbly.
- Add the chiles: Stir in the drained green chiles and 1/2 cup of the warmed enchilada sauce, then cook 2 more minutes so the flavors blend before removing from heat.
- Soften the tortillas: Stack the tortillas on a microwave-safe plate, cover with a damp paper towel, then microwave on high for 30 seconds so they bend without cracking.
- Preheat and prep the dish: Set the oven to 375°F, then spoon 1/2 cup of the warmed sauce across the bottom of a 13×9-inch baking dish.
- Fill and roll: Spoon about 1/2 cup of beef mixture down the center of each tortilla, sprinkle with 2 tablespoons of cheddar, then roll tightly and place seam-side down in the dish.
- Top with sauce and cheese: Once all 8 enchiladas are in the dish, spoon the remaining sauce over the top, then scatter the remaining 1 cup of cheddar over everything.
- Bake until bubbly: Cook at 375°F for 20 to 25 minutes until the cheese is golden and the edges bubble.
- Rest and garnish: Let the dish cool for 10 minutes, then top with sliced red onion and cilantro and serve with sour cream on the side.
FAQs
Why does the recipe use flour tortillas instead of corn?
Flour tortillas soften quickly in the microwave and roll without cracking, so they keep the assembly fast and simple. Corn tortillas need a quick fry in oil to become pliable, which adds an extra step and more dishes.
The texture difference matters too, since flour tortillas turn soft and slightly chewy after baking, while corn tortillas hold a firmer bite. Both work for enchiladas, but this recipe is built around speed, so flour fits the approach.
Can I make my own enchilada sauce instead of using canned?
Homemade sauce works, and you need about 2 cups to match the canned amount. Simmer dried chiles with tomatoes, garlic, and cumin for about 20 minutes, then blend until smooth.
The canned shortcut saves real time here, because simmering it with the spice blend for a few minutes wakes up the flavor enough that it tastes adjusted. If you go homemade, skip adding the 1/2 teaspoon of spice blend to the sauce, since your scratch version already has its own seasoning built in.
What does the spice blend do split between the sauce and the meat?
Dividing the same cumin, chili powder, and smoked paprika between both layers ties the whole dish together, because the sauce and the filling share a common flavor base. Without that link, canned enchilada sauce tastes separate from the beef, since store-bought versions lean heavy on vinegar and light on smoke.
That 1/2 teaspoon in the sauce is small, but it bridges the gap between the two components. The remaining blend goes into the beef, so when the sauce pools around the rolled tortillas, everything tastes like one dish instead of layers that happen to sit next to each other.
Can I assemble these the night before?
The filled dish holds in the fridge overnight covered tightly, and the tortillas actually soften further as they absorb sauce. Add 5 to 10 extra minutes to the bake time, since a cold dish needs longer to heat through the center.
Pull it out while the oven preheats so it starts to warm up, because going straight from the fridge to a hot oven can leave the middle cool while the edges overcook. For another Pioneer Woman dinner that assembles ahead and bakes the next day, try the Pioneer Woman cowboy beans.
What sides go well with these enchiladas?
Mexican-style rice and refried beans are the classic pairing, since both soak up the extra sauce that pools at the bottom of the dish. A quick pico de gallo or avocado salad adds freshness, because the enchiladas are rich enough with cheese and ground beef.
Keep the sides light and bright to balance the heaviness of the casserole. For another Pioneer Woman Tex-Mex recipe to rotate through the week, try the Pioneer Woman taco seasoning on ground beef tacos for a faster weeknight option.
