Hamdi Saidani This Pioneer Woman Beef Enchiladas Recipe is a cheesy and savory recipe, which is made with lean ground beef and sharp cheddar cheese. It’s the perfect weeknight dinner, ready in about 50 minutes.
Pioneer Woman Beef Enchiladas Recipe Ingredients
- 2 (10-oz.) cans enchilada sauce (about 2 cups)
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- 1 Tbsp. olive oil
- 1 small white onion, chopped
- 4 garlic cloves, minced
- 1 1/2 lb. lean ground beef
- 1 (4-oz.) can diced green chiles, drained
- 8 (8-inch) flour tortillas
- 2 cups shredded sharp cheddar cheese
- Thinly sliced red onion, for garnish
- Chopped fresh cilantro, for garnish
- Sour cream, for serving
How To Make Pioneer Woman Beef Enchiladas
- Season the Enchilada Sauce: Pour the enchilada sauce into a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of this spice mixture to the enchilada sauce and reserve the rest. Bring the sauce to a simmer over medium heat, then remove from the heat and set aside.
- Cook the Beef Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes until softened. Add the ground beef and the remaining spice blend. Cook for about 8 minutes, breaking up the meat with a spoon, until it is browned and crumbly.
- Finish the Filling: Stir in the drained green chiles and 1/2 cup of the warmed enchilada sauce. Cook for 2 more minutes. Remove the skillet from the heat and let the filling cool slightly.
- Warm the Tortillas: Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30 seconds to soften them and make them pliable for rolling. Keep them covered with the paper towel.
- Assemble the Enchiladas: Preheat the oven to 375°F. Pour 1/2 cup of the enchilada sauce into the bottom of a 13×9-inch baking dish. Working one at a time, spoon about 1/2 cup of the beef mixture down the center of a warm tortilla and sprinkle with 2 tablespoons of cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Bake and Garnish: Pour the remaining sauce over the rolled enchiladas and top with the remaining 1 cup of cheese. Bake for 20 to 25 minutes, until the cheese is golden and bubbly. Let the enchiladas cool for 10 minutes before garnishing with sliced red onion and cilantro. Serve with sour cream on the side.
Recipe Tips
- How to keep flour tortillas from cracking when rolled? The key is to warm them up first. The microwave method with a damp paper towel is quick and effective, gently steaming them so they become soft and pliable.
- How to prevent soggy enchiladas? Using just enough sauce to cover the enchiladas without drowning them is important. Also, make sure your beef filling isn’t overly wet.
- Can I use a different kind of cheese? Absolutely. While sharp cheddar is great, you can easily substitute it with Monterey Jack, Colby Jack, or a Mexican cheese blend for a creamier melt.
- Can I make these ahead of time? Yes, this is a great make-ahead meal. You can assemble the enchiladas completely in the baking dish, cover with foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from cold.
What To Serve With Beef Enchiladas
These hearty enchiladas are a fantastic meal on their own, but they are even better with classic sides:
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Black Beans
- A simple corn salad or a crisp green salad
- Guacamole, salsa, and extra sour cream
How To Store Beef Enchiladas
Store: Cover the baking dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat: For best results, reheat the enchiladas in a 350°F oven for 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave.
Beef Enchiladas Nutrition Facts
- Calories: ~580 kcal per serving
- Protein: 35g
- Fat: 32g
- Carbohydrates: 38g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use corn tortillas instead of flour?
Yes, but you’ll need to prepare them differently to prevent cracking. The best method is to quickly fry each corn tortilla in a little hot oil for about 10-15 seconds per side until softened, then drain on paper towels before filling and rolling.
What kind of enchilada sauce should I use?
You can use your favorite canned red enchilada sauce (mild, medium, or hot). Using a good quality sauce will make a big difference in the final flavor of the dish.
Can I freeze beef enchiladas?
Yes, they freeze well. Assemble the enchiladas completely in a freezer-safe dish but do not bake. Cover tightly with a layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Enchiladas Recipe
Description
Hearty and cheesy beef enchiladas made with a savory, spiced ground beef filling, rolled into soft flour tortillas, and baked in a rich red enchilada sauce.
Ingredients
Instructions
- Simmer enchilada sauce with 1/2 tsp of the spice blend; set aside.
- Sauté onion and garlic. Add ground beef and the remaining spice blend; cook until browned.
- Stir in green chiles and 1/2 cup of the enchilada sauce.
- Preheat oven to 375°F. Warm tortillas in the microwave to soften.
- Fill each tortilla with the beef mixture and 2 Tbsp. cheese. Roll and place seam-down in a baking dish with sauce on the bottom.
- Top with remaining sauce and cheese. Bake for 20-25 minutes until bubbly.
- Rest for 10 minutes, then garnish and serve.
Notes
- u003cliu003eWarming the tortillas before rolling is essential to prevent them from cracking.u003c/liu003eu003cliu003eUsing lean ground beef (90/10) means you likely won’t need to drain any fat after browning.u003c/liu003eu003cliu003eAssemble the enchiladas up to 24 hours in advance and refrigerate before baking for an easy make-ahead meal.u003c/liu003eu003cliu003eFor authentic flavor, use a good quality red enchilada sauce.u003c/liu003e
