Description
Joanna Gaines’ beef enchiladas blend hearty Texan comfort with Mexican-inspired flavors. Creamy, cheesy layers and tender seasoned beef create a mouthwatering dish that brings families together around the dinner table with warmth and deliciousness.
Ingredients
Scale
Proteins:
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, Old El Paso)
- 400g / 14oz black beans, drained
Spices and Seasoning:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- ½ – 1 teaspoon cayenne pepper (optional, for spiciness)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese (Monterey Jack, tasty or cheddar)
- 2 tablespoons olive oil
- 3 tablespoons plain/all-purpose flour
- 2 cups (500ml) low sodium chicken stock / broth
- 1 ½ cups (375ml) tomato passata OR 1 can (8 oz) canned tomato sauce
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Craft the aromatic spice blend by thoroughly mixing all designated spice ingredients in a compact bowl, then set it aside for later use.
- Initiate the enchilada sauce preparation by heating 2 tablespoons (30 milliliters) olive oil in a generously sized saucepan over medium temperature. Introduce 3 tablespoons (45 grams) flour and vigorously stir to create a smooth paste. Allow the mixture to cook for approximately 1 minute while continuously stirring. Gradually incorporate 500 milliliters (2 cups) chicken stock, ensuring a silky consistency by initially adding a minimal amount to prevent lumping. Blend in 375 milliliters (1 1/2 cups) tomato passata, season with 1/4 teaspoon salt and pepper, and integrate 2 tablespoons of prepared spice mix. Simmer while whisking frequently until the sauce thickens to a syrup-like texture, then remove from heat.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). In a skillet, warm 1 tablespoon (15 milliliters) olive oil over high heat. Sauté 2 minced garlic cloves and 1 finely chopped onion for 2 minutes. Add 500 grams (1 pound) ground beef, breaking it apart during cooking for 2 minutes. Incorporate the remaining spice mix and continue cooking until the meat browns. Fold in 400 grams (14 ounces) refried beans, 400 grams (14 ounces) black beans, and 1/4 cup enchilada sauce. Stir thoroughly and cook for an additional 2 minutes before removing from heat.
- Prepare the baking dish by spreading a thin layer of enchilada sauce to prevent sticking. Position beef filling along the lower third of each tortilla, roll tightly, and place seam-side down in the dish. Continue until all tortillas and filling are utilized.
- Drizzle the remaining enchilada sauce evenly across the rolled tortillas. Generously sprinkle 150 grams (1 1/2 cups) grated cheese over the top. Shield the dish with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese melts and turns golden.
- Elevate the dish’s presentation by scattering freshly chopped cilantro on top (optional) and serve immediately while piping hot.
Notes
- Create layers of sauce at the bottom of the baking dish to prevent tortillas from sticking and maintain moisture during cooking.
- Select a melting cheese like Monterey Jack or cheddar that spreads smoothly and adds rich, creamy texture to the top of your enchiladas.
- Warm tortillas briefly before filling to increase flexibility and reduce the chance of tearing when rolling your enchiladas.
- Develop a homemade spice mix that delivers authentic, vibrant flavor impossible to achieve with store-bought blends.
- Cook flour and oil together thoroughly to eliminate raw flour taste, creating a silky-smooth sauce base with deep, complex flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg