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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice half a large onion and mince 2 garlic cloves. Brown 450g beef mince in a skillet over medium-high heat 4-5 minutes, breaking it apart, until deeply browned. Add onion, cook 2 minutes until softened, then add garlic, 0.5 tsp cumin, 0.25 tsp smoked paprika, 0.5 tsp oregano, and 0.5 tsp salt; cook 1 minute. Set aside. Mash 1 avocado with lime and salt.
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 saucepan over medium heat, pour in sauce, simmer 8-10 minutes until darkened and thickened, stirring occasionally.
Toast
Warm 6 corn tortillas in a dry pan over medium heat, 20 seconds each side, until pliable and warm.
Build
Preheat oven to 190°C. Spread thin layer of chipotle sauce across base of small 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.
Bake
Scatter 100g grated cheddar generously over top. Bake 18-20 minutes at 190°C until cheese is melted, bubbling, and tortilla edges are crisping.
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.