So, Let’s Talk About These Overstuffed Beef Enchiladas
If I had a dime for every time my family begged for these beef enchiladas, well, I probably wouldn’t make my own enchilada sauce from scratch anymore (no shame in the canned stuff honestly). The first time I tried making enchiladas, I made an absolute mess—think sauce splatters on the ceiling, tortillas everywhere, the dog licking something questionable off the floor. But you know what? It was worth every bit of chaos. These are so packed with meat, you’ll question if you need utensils or a shovel. Err, probably stick to a spatula.
By the way, if you never had the pleasure of someone fighting you for the last piece, prepare for that to change. My brother once hid the leftovers behind the broccoli in the fridge, which, come to think of it, is one of the few times that broccoli’s been at all useful around here.
Why You’ll Love This Messy, Meaty Magic
I make this when I want dinner to feel like a bit of a party but don’t have the patience for anything too fussy. My family goes wild for these enchiladas—there’s a little bit of anarchy at the table (in the best way). Also, if you’ve ever bitten into a wimpy enchilada, you’ll see why I stuff these until they’re bursting.
Not gonna lie, rolling the tortillas can sometimes cause them to split if you get overzealous with the filling (been there, done that, laughed about it later). But the more filling the better. I think of it as a competitive sport.
What You Need (and Little Substitutions I Totally Use)
- Ground beef – I use about 500g (a pound, more or less). You can swap half for ground turkey if you’re running low.
- Enchilada sauce – Canned is fine (Grandma swore by Old El Paso, but honestly, I just grab whatever’s on hand or make my own in a pinch).
- Onion – 1 medium, diced. Red or brown. If I’m in a rush, I’ll use frozen pre-chopped, no judgment.
- Garlic – 2 cloves, minced. I usually have those big jarred minced ones for lazy days.
- Cumin & chili powder – Maybe a teaspoon-ish each. Season with your heart; sometimes I toss in smoked paprika too.
- Black beans (optional but good!) – 1 can drained/rinsed. Kiddo claims to hate them, still eats the enchiladas though.
- Shredded cheese – 2 big handfuls or about 200g. Cheddar, Monterey Jack, even mozzarella once. They all melt, so does it matter?
- Soft tortillas – 8-10, medium size. Corn are great, but they break easier; flour tortillas are forgiving (so am I).
- Oil, salt, & pepper
- Chopped cilantro, sliced jalapeños, or sour cream (for topping. Or all three, why decide?)
How to Make Loaded Beef Enchiladas (My Slightly Messy Method)
- Crank your oven to 180°C (that’s 350°F, Yankees). Preheat that thing.
- Brown the beef like you mean it. Grab a frying pan (medium heat), splash some oil, and toss in the diced onion. Softens in about 3–4 min; add garlic and beef. Salt and pepper. Break it all up—you want even little bits. This is where I usually sneak a taste… for science.
- Spice it up. Sprinkle in cumin, chili powder, or whatever mix you like. Cook until beef isn’t pink. If there’s loads of fat, drain some off, or leave it for flavor. Your call.
- Add beans (if using). Stir through, just to warm. Not essential but, y’know, fiber and all that.
- Ladle in about a cup of your enchilada sauce. Simmer for a minute. It’ll look too runny—don’t panic, it thickens up a tad as it bakes.
- Assembly time. This is where I make a mess. Pour a thin layer of sauce in the baking dish (“one of those 9×13 inchers”, but honestly, use whatever will fit in your oven!).
- Warm your tortillas a few at a time in the microwave (press between damp paper towels for, like, 30 seconds). Stops them splitting. Sometimes.
- Spoon a hefty amount of the beef mixture down the center of each tortilla (don’t be shy: the more the merrier). Sprinkle cheese on top. Roll up and plop seam side down in the dish. Repeat till you run out of filling/tortillas/enthusiasm.
- Slather with more sauce. Drown ’em. Sprinkle the rest of the cheese over the top. Don’t be stingy now.
- Bake 20-25 minutes. You want bubbling cheese and crispy edges (actually, those go first in my house). If the cheese looks pale, give it an extra 5 min.
[Digression: Occasionally I have to shoo the cat away because, for some reason, he’s obsessed with cheese. Anyone else’s pets have weird snack preferences?]
Some Notes (Honestly, I Learned These the Hard Way)
- If the tortillas rip? Who cares. It’ll taste good anyway, and all the cheese covers the cracks.
- Mild sauce is underrated—sometimes I want enchiladas, not a face-melting experience.
- Actually, I find it works better if you sauce both inside and out. Double whammy.
My Oddball Variations (Some Winners, One Flop)
- I’ve tried swapping in shredded chicken (pretty tasty). Pulled pork is heavy but wow, it’s rich.
- Sweetcorn, diced zucchini—if it’s in the fridge I’ll throw it in. No rules.
- Tried once with lentils instead of meat for a veggie version. Tasted fine, but wasn’t exactly fooling anyone. (Wouldn’t call it a disaster, but, eh…)
Equipment (And, Yeah, You Can Totally Improvise)
- Frying pan/skillet. If you don’t have one, a big saucepan works!
- Baking dish. I’ve used a foil tray in a pinch because my real one was MIA.
- Cheese grater. Bought mine at the supermarket for cheap; pre-shredded works if you’re not feeling energetic.
How to Store (But Ours Don’t Last)
I usually just sling leftovers in a lidded container in the fridge. They’re fine for 2-3 days (though honestly, in my house it never lasts more than a day!). Microwave, covered, for 2ish minutes to reheat. Some say these taste even better the next day—maybe it’s true, but I haven’t had the chance to test that theory often.
How We Serve Ours (And What I’d Never Skip)
I serve these beef enchiladas piping hot and scatter loads of chopped cilantro, sliced jalapeños, and a small mountain of sour cream. Sometimes, for a Tex-Mex touch, we throw on crumbled corn chips. My spouse swears by a squirt of lime. No idea why, but it works.
Pro Tips (That I Learned By, Um, Ruining Dinner Once)
- Don’t rush the baking step—even if everyone is staring at the oven and groaning. If you pull them out too early, the cheese isn’t bubbly, and the tortillas are kinda soggy. Not great, trust me.
- Too much sauce on the bottom? Enchiladas can stick or turn to mush. Use just enough to cover.
- Layering tortillas on top like a lasagna instead of rolling totally works but is never as satisfying.
Frequently Asked Actual Questions
- Can you freeze these? Yep, but I’d wrap them well. Sometimes the tortillas get a bit soft after thawing (not a dealbreaker, though).
- Do I have to use beef? Nah, I’ve even made it with leftover roast, or skipped the meat and doubled beans for a veggie version. Still tasty.
- My tortillas keep splitting—what gives? Oh, buddy, join the club. Microwave them as mentioned; or use flour ones. Sometimes, you just get a dud batch. Life’s like that.
- What do you serve this with? Honestly, most nights just salad and maybe some rice. Occasionally, we get wild and make frozen margaritas. (Don’t tell Grandma, she’d have opinions.)
- Is it spicy? Only if you want it. Go big on chili powder—or not.
- Will my picky eater like this? There’s cheese on top. That’s all I’m saying.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 can (15 oz) red enchilada sauce
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 2-3 minutes. Add minced garlic and cook for 30 seconds more.
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3Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat.
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4Stir in chili powder, salt, and pepper. Add 1/2 cup enchilada sauce to the beef mixture and mix well.
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5Spoon beef mixture evenly onto each tortilla and sprinkle with 1 1/2 cups cheese, reserving some for topping. Roll up tortillas and place seam-side down in the baking dish.
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6Pour remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, or until cheese is melted and bubbly.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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