Beef enchiladas
A hearty and flavourful beef enchilada bake featuring spiced mince, beans, tomatoes, and melty cheese, all wrapped in tortillas and oven-baked until golden and bubbling. Perfect for a satisfying dinner.
Updated : 25 July, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
500 grams
Beef mince
1
Red onion
3
Garlic
2
Red chilli pepper
1
Celery stalk
1
Broth cube
400 grams
Red beans
400 grams
Canned tomatoes
4 tablespoon
Cilantro
8
Tortilla
200 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
as needed
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by heating the oil in a wide frying pan over high heat. Add the beef and stir-fry for 4-5 minutes, breaking it up with a wooden spoon to prevent clumping and ensure even browning.
Step 2
Next, add the chopped onion, garlic, chilli, and celery. Continue stir-frying for another 3-4 minutes until the vegetables begin to soften. Crumble in the stock cube, then add the finely chopped chilli, kidney beans, and tomatoes. Bring everything to the boil, then reduce the heat to medium–low and let it simmer gently for 40 minutes, stirring occasionally until thickened. Once the mixture is ready, stir in the coriander and season well with salt and pepper.
Step 3
While the filling finishes cooking, preheat the oven to 220C. Lightly oil a shallow ovenproof dish, approximately 20x30cm in size.
Step 4
To assemble, place the tortillas on a clean work surface and divide the beef mixture evenly down the centre of each. Roll them up tightly and place seam-side down in the prepared dish so they sit snugly together.
Step 5
Scatter generously with grated cheese. Cover the dish with foil and bake in the preheated oven for 10 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melted, lightly golden, and bubbling.
Step 6
Finish by scattering over extra chopped coriander and red chilli. Serve hot with a generous spoonful of soured cream on the side.