How To Make Beef Enchiladas In Just 5 Minutes – A Quick And Delicious Meal

Enchiladas, those mouthwatering Mexican delights, are a culinary staple that can transform ordinary meals into extraordinary feasts. But who has the time to spend hours slaving over a stovetop? That’s where our quick beef enchilada recipe comes in. With minimal effort and maximum flavor, you’ll have a feast fit for a fiesta on your table in no time.

Ingredients You’ll Need:

• 1 pound ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (16 ounce) can refried beans
• 1 cup shredded cheddar cheese
• 1 cup sour cream (optional)

Step-by-Step Instructions:

1. Brown the Beef:

In a large skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat.

2. Sauté the Veggies:

Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes.

3. Create the Sauce:

Stir in the tomato sauce, diced tomatoes and green chilies, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.

4. Assemble the Enchiladas:

Spread a thin layer of refried beans down the center of each tortilla. Top with the ground beef mixture and shredded cheddar cheese. Roll up the tortillas tightly.

5. Bake:

Place the enchiladas in a lightly greased 9×13 inch baking dish. Bake at 350°F for 20 minutes, or until heated through.

6. Serve and Enjoy:

Top with sour cream and additional shredded cheese, if desired. Serve immediately with your favorite Mexican sides, such as rice and beans.

Tips for Enchilada Mastery:

• For a spicier enchilada, add more chili powder or chopped jalapeños to the sauce.
• If you don’t have refried beans, you can use black beans or kidney beans instead.
• To make your enchiladas ahead of time, assemble them and refrigerate for up to 24 hours before baking.
• For a crispy exterior, fry the tortillas in hot oil before filling and rolling.

Variations:

• Chicken Enchiladas: Substitute ground chicken for the beef.
• Vegetable Enchiladas: Omit the beef and add your favorite vegetables, such as zucchini, carrots, or corn.
• Creamy Enchiladas: Add a cup of sour cream or heavy cream to the sauce for a richer flavor.

Wrap-Up:

With our quick beef enchilada recipe, you can have a delicious and satisfying meal on the table in less than an hour. Whether you’re cooking for a family dinner or a casual get-together, these enchiladas are sure to impress. So, grab your ingredients and get ready to spice up your next meal with this effortless and flavorful dish.

Frequently Asked Questions:

Q: What can I use instead of corn tortillas?
A: You can use flour tortillas or even low-carb tortillas.

Q: Can I make these enchiladas vegetarian?
A: Yes, simply omit the ground beef and add more beans or vegetables to the filling.

Q: How do I store leftover enchiladas?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.