Beef enchiladas, an all-time Tex-Mex favorite, are easy to make, even on weeknights.
Learn how to make beef enchiladas.
Plus, get tips on storing leftovers and what to serve with this classic Tex-Mex dish.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
Enchilada vs. A wet burrito is a closed burrito covered in a sauce.
Enchiladas, on the other hand, are rolled open and baked in a pan.
Ingredients
Cooking spray
1Tbsp.olive oil
1cupchopped yellow onion(from 1 medium [8 oz.]
onion)
1cupslicedmulti-colored mini sweet peppers(about 4 oz.
total)
3garliccloves, chopped (about 1 Tbsp.)
1 1/2lb.93/7lean ground beef
1(1-oz.
)envelopetaco seasoningmix, divided
1(15-oz.
)canseasoned black beans, drained and rinsed
2(8-oz.
)flour tortillas(from 1 [11-oz.]
Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside.
Cook onions and peppers filling:
Heat oil in a large skillet over medium-high.
Transfer onion mixture to a large bowl, and set aside.
Add beef mixture and beans to onion mixture in bowl.
(Makes about 6 cups filling.)
Fill tortillas:
Spoon 1/2 cup of the enchilada sauce into bottom of prepared baking dish.
Place 1 tortilla on work surface, and spoon 3/4 cup of filling lengthwise down center of tortilla.
Repeat process with remaining 7 tortillas and filling.
Cover tightly with aluminum foil; bake in preheated oven for 15 minutes.
Let stand for 5 minutes before serving.
Serve immediately with avocado, red onion, and cilantro.
Heres what you need.
Do enchiladas use flour or corn tortillas?
Traditional Mexican enchiladas use corn tortillas only, but American-style or Tex Mex-style enchiladas sometimes use flour tortillas.
How To Freeze Beef Enchiladas
Its easy to freeze enchiladas and save them for a rainy day.
Therefore, you don’t need to heat them before rolling the enchiladas unless you just want to.
The biggest culprit in the soggy enchiladas saga is too much sauce.
You want enough to really flavor the enchiladas, but they shouldn’t be swimming in sauce.
