Description
Joanna Gaines’ beef enchiladas deliver a hearty Mexican-inspired meal that blends rich flavors and comforting textures. Melted cheese, tender beef, and spiced sauce create a delicious dinner experience you’ll want to savor again and again.
Ingredients
Scale
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, Old El Paso)
- 400g / 14oz black beans, drained
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese (Monterey Jack, tasty or cheddar)
- 2 cups (500ml) low sodium chicken stock / broth
- 1 ½ cups (375ml) tomato passata OR 1 can (8 oz) canned tomato sauce
- 2 tbsps olive oil
- 3 tbsps plain/all-purpose flour
- 1 onion, finely chopped (~1 cup)
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- ½ – 1 tsp cayenne pepper (optional, for spiciness)
- ¼ tsp salt
- ¼ tsp black pepper
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Spice Preparation: Thoroughly blend all designated spices in a small bowl, setting aside for later incorporation into the dish.
- Enchilada Sauce Creation: Heat olive oil in a large saucepan over medium heat. Whisk in flour to form a smooth roux, cooking for one minute. Gradually introduce chicken stock, avoiding lumps, then mix in tomato passata, salt, pepper, and prepared spice blend. Simmer and whisk until the sauce reaches a syrupy consistency, then remove from heat.
- Meat and Bean Filling: Sauté garlic and onion in a skillet over high heat. Add ground beef, breaking it apart and cooking until browned. Integrate spice mixture, refried beans, black beans, and a portion of enchilada sauce. Cook for an additional two minutes, ensuring thorough mixing.
- Assembly and Initial Baking: Preheat oven to 180°C (350°F). Spread a thin sauce layer in a baking dish. Fill tortillas with meat mixture, rolling tightly and positioning seam-side down. Cover with remaining enchilada sauce and sprinkle generously with grated cheese. Bake covered for 10 minutes, then uncovered for an additional 10 minutes until cheese melts and turns golden.
- Serving: Garnish with freshly chopped cilantro if desired, and serve immediately while hot and bubbling.
Notes
- Spice Blend Mastery: Mixing spices beforehand ensures deep, consistent flavor throughout the entire dish, preventing last-minute seasoning challenges.
- Sauce Technique: Gradually adding liquid prevents lumpy sauce; constant whisking creates smooth, restaurant-quality enchilada base with rich consistency.
- Meat Preparation Tip: Breaking ground beef into small pieces while cooking guarantees even browning and optimal texture distribution in filling.
- Baking Dish Strategy: Spreading initial sauce layer prevents tortillas from sticking and adds extra moisture to the bottom of the enchiladas.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg