Beef Mince Enchiladas

Cooked beef enchiladas in large casserole dish with cheese and chopped parsley on top.

5 from 2 votes

Beef Mince Enchiladas are a quick and easy family meal. Weeknight friendly, kid friendly, beef, bean filling and cheesy sauce topping.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Mexican

Keyword: beef mince enchiladas, minced beef enchiladas

Servings:

Calories: 642kcal

Author: Adrianne

Ingredients

1 tablespoon olive oil
1 tablespoon garlic chunky chopped, 2 cloves finely chopped or minced
1 large brown onion peeled and diced
500 grams/16 oz beef mince Note 1
¼ teaspoon salt
½ teaspoon black pepper
400 grams black beans drained and rinsed
400 grams corn kernels drained and rinsed
375 grams/13 oz enchilada sauce Note 2
10 large corn tortillas Note 3
½ cup cheese

To Serve

cilantro stems removed, leaves finely chopped

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Beef: place a large frying pan onto the stove top, turn the heat to high and add the olive oil and garlic. Sauté the garlic for a minute then add the diced onion and cook for 1-2 minutes. Next add the beef mince, salt and pepper to the pan. Cook using a spatula to break up any clumps of meat until it is browned (7-8 minutes).
Beans and corn: once the beef is cooked add the black beans and corn kernels to the frying pan and stir to combine. Then turn the heat off and let this mixture cool (3-5 minutes).
Tortillas: working one at a time place a corn tortilla in the centre of a clean, dry cutting board. Spoon 1 ½ spoonful's of the cooked beef bean mixture into the centre of the tortilla and then roll. Set aside and then repeat this for the rest of the tortillas.
Baking dish: use cooking spray to grease a large baking dish with olive oil. Then spread 1-2 tablespoons of the enchilada sauce over the base of the baking dish and use a spatula to spread this out.
Enchiladas: starting at one end place each of the rolled beef filled tortillas into the baking dish and repeat to create one flat layer. Next pour the remaining enchilada sauce over the top of the tortillas. Now take the remaining beef bean mix and spread this over the top of the sauce. Sprinkle the cheese over the top to form its own layer.
Oven bake: place the baking dish (uncovered) into the preheated oven on the middle shelf. Bake the enchiladas for 15 to 20 minutes or until the cheese has melted with golden brown bits visible.
To serve: once the enchiladas are cooked, use oven mitts to remove the baking dish and place it onto a heatproof surface. Let them cool for a minute and then sprinkle chopped cilantro over the top to garnish. Plate with a side of lettuce, tomato, avocado and Greek yogurt.

Video

Notes

Note 1 - Beef mince: beef mince (ground beef) is the primary protein used. For alternatives you could use ground chicken or turkey. These 2 are both lighter proteins than the beef.
Note 2 - Enchilada sauce: this is one standard size store bought enchilada sauce. It will be in the international foods section of the supermarket where the Mexican foods are.
Note 3 - Tortillas: this is 1 x 10 pack of large corn tortillas.
Portion size: for adults the standard dinner size is 2 enchiladas with a side of salad. Little ones will likely eat only one as they are quite filling and satisfying.

Nutrition