When you are craving Mexican or just a super satisfying hearty meal that is easy to pull together, this Beef Enchilada Bake is just what the doctor ordered.
Key Ingredients and Substitutions
- Ground Beef – You can substitute ground chicken or turkey
- Onion & Garlic –
- All-Purpose Flour – for thickening the sauce. Check out these Flour Substitutes from Substitute Cooking
- Beef Bone Broth – or low sodium beef broth
- Chili Powder – or taco seasoning
- Tomato Sauce – Preferably a low sodium jarred sauce like Organico Bello Organic Tomato Sauce – Delicate Recipe. If you have homemade sauce handy, definitely use it.
- Green Chilies
- Tortillas – I usually go for 1/2 corn 1/2 flour tortillas but all corn, all flour, or wheat tortillas all work.
- Cheese – Mexican cheese blend or a combination of sharp cheddar, Colby, and/or Monterey Jack cheese.
- Garnishes – There are many great options…fresh chopped cilantro, Sriracha sauce (or other hot sauce), sour cream, fresh sliced avocado, diced tomatoes, your favorite salsa.
Preparation
- Start by sauteing the ground beef and onion. Set aside.
2. In a separate pan, make the tomato sauce mixture. Reserve 1/3 cup of the tomato mixture (for the top). Combine the meat mixture with the tomato mixture.
3. Assemble by placing a tortilla on a prepared 9 inch pie plate. Spoon 1/3 of the meat mixture and spread evenly. Repeat with two more layers. Top with the last tortilla with the remaining sauce and cheese.
4. Bake at 400 degrees for 10-12 minutes. Serve and garnish with your preferred garnishes.
What to Serve with Beef Enchilada Bake
Beans! – Cook up a can of black beans or re-fried beans, guacamole, Spanish, white or brown rice, corn on the cob or try this Corn and Avocado Salad.
Equipment
All-Clad 4 Quart Pan (x2)
PrintBeef Enchilada Bake
- Total Time: 24 minutes
- Yield: 4 1x
Description
No fuss beef enchiladas bake is a different spin on traditional enchiladas. It is easy, cheesy and ready in less than 30 minutes!
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, minced
- 1/12 tablespoon all-purpose flour
- 1/14 cup low sodium tomato sauce
- 1 cup beef bone broth
- 1 tablespoon chili powder
- 1 7 ounce can green chilies with a bit of the juice
- 4 eight inch tortillas
- 1/2 cup Mexican cheese blend
- 4 eight inch tortillas
- 1 tablespoon fresh cilantro, chopped for garnish (optional)
Instructions
- Preheat the oven to 400 degrees.
- In a non-stick skillet, add the ground beef and onions. Cook for 6-7 minutes (or until the beef has no pink), stirring to crumble the meat.Set aside
- In a large skillet, heat the olive oil, add the garlic and saute for 30 seconds. Add the flour, stirring constantly for another 30 seconds. Mix in the tomato sauce, broth, chili powder and green chilies. Bring the mixture to a boil, stirring occasionally. Continue cooking for another 2 minutes. Reserve 1/3 cup of the tomato mixture.
- Add the meat mixture to the tomato mixture. Stir to combine.
- Place a tortilla on a prepared 9-9 1/2 inch pie plate. Spoon 1/3 of the meat and tomato mixture on top and spread evenly. Repeat creating 2 more layers. Top with the last tortilla, remaining 1/3 cup tomato sauce, and cheese.
- Bake at 400 degrees for 10-12 minutes. Slice and garnish with cilantro (optional). Serve with your preferred accompaniments (see Key Ingredients and Substitutions above for suggestions).
- Prep Time: 2 minutes
- Cook Time: 22 minutes
- Category: Beef
- Cuisine: Mexican
Keywords: Beef Enchiladas, Enchiladas, Baked Enchiladas, Weeknight Meals, Mexican Meals
If you liked this dish, you might also like:
Leave a Reply