American · Dinner
Tex-Mex Beef Enchiladas Family
A Tex-Mex Sunday classic, corn tortillas filled with spiced ground beef and smothered in a smoky chipotle red sauce with melted cheese.
$
25 minsPrep
40 minsCook
1 hr 5 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
38gFat
52gCarbs
5gSugar
6gFiber
840mgSodium
110mgChol
Goes well with
Tempranillo, Rioja CrianzaTempranillo, Rioja Crianza — A medium-bo...
local
Lone Star BeerLone Star Beer — A crisp, refreshing bee...
international
Instructions
1
Prep
Dice half a large onion and mince 2 garlic cloves. Brown 450g beef mince in a skillet over high heat 5-6 minutes, breaking it apart, until deeply browned. Add onion, cook 2 minutes until softened, then add garlic, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp oregano, and 0.5 tsp salt; cook 1 minute. Set aside. Mash 1 avocado with lime and salt.
2
Simmer
Blend 400g crushed tomatoes, 1.5 chipotles in adobo, 2 garlic cloves, 0.5 tsp cumin, and 0.25 tsp salt until smooth. Heat 0.5 tbsp oil in a small saucepan over medium heat, pour in sauce, simmer 8-10 minutes until darkened and thickened, stirring occasionally.
3
Toast
Warm 6 corn tortillas in a dry pan over medium heat, 20 seconds each side, until pliable and warm.
4
Build
Preheat oven to 190°C. Spread thin layer of chipotle sauce across base of a medium ovenproof dish. Spoon 2-3 tbsp beef filling down centre of each tortilla, roll tightly, place seam-side down in dish. Pour remaining sauce evenly over rolled enchiladas.
5
Bake
Scatter 100g grated cheddar over top. Bake 18-20 minutes at 190°C until cheese is melted, bubbling, and tortilla edges are crisping.
6
Plate
Transfer enchiladas to a serving platter. Serve immediately with 100g sour cream, guacamole, and 250g cooked Mexican rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) ground beef
- 6 small corn tortillas
- 100g (3.5 oz) mature cheddar
- 0.5 large white onion
- 4 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.75 tsp salt
- 1 tbsp vegetable oil
- 400g (14.1 oz / 0.5 can) canned crushed tomatoes
- 1.5 chipotle chiles in adobo sauce
- 100g (3.5 oz) sour cream
- 1 ripe avocado
- 250g (8.8 oz) cooked Mexican rice