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    Home » Recipes » Beef Recipes

    Make Ahead Ground Beef Enchiladas

    50 mins | Yield 4 | January 17, 2014 | Updated: December 21, 2018 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This Enchilada recipe is easy, and you can make them ahead of time.  These Ground Beef Enchiladas will have you excited to start the oven.

    Beef Enchiladas Recipe | Kita Roberts GirlCarnivore.com
    If there is one question I will never have an answer for it is, “What’s your favorite food?” But I know that when push comes to shove, Mexican is my comfort food. Hard core happy place meals like big beefy enchiladas melt away any coherent thought and whisk me off to a place all my own. (That I don’t recommend trying to get near. I may accidentally stab you with a fork, even though we all know I can’t eat an entire tray of these myself.) When things aren’t going well and you need a fork full of comfort, what do you dive in for?

    Get to your happy place!

    Beef Enchiladas Recipe | Kita Roberts GirlCarnivore.com

    If you’ve tried my Make Ahead Ground Beef Enchiladas recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Seriously, I love enchiladas.  Try these recipes out and take your Tex-Mex to the next level.

    Smoked Pulled Pork Enchiladas

    Smoked Halibut Enchiladas Recipe

    Fast and Easy Weeknight Chicken Enchiladas

    Beef Enchiladas Recipe | Kita Roberts GirlCarnivore.com
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    Make Ahead Ground Beef Enchiladas

    Course: Main Course
    Cuisine: American, Mexican
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Servings: 4
    Calories: 478kcal

    Ingredients

    • 1 lbs lean ground beef
    • 1 red pepper chopped (some for serving, some for filling)
    • 1 onion chopped (some for serving, some for filling)
    • 14 oz black beans drained and rinsed
    • 6 oz Monteray jack cheese
    • 1 recipe enchilada sauce *recipe below

    Instructions

    • Preheat the oven to 350 degrees. (If preparing ahead, do not preheat the oven until ready to cook)
    • In a large skillet, brown the ground beef, 7 to 10 minutes. 
    • Drain if needed Stir in some red onion and pepper and cook until soft, 5 minutes longer. 
    • Remove from heat and stir in the beans.
    • If you are prepping this ahead of time, store extra onions and red pepper in an airtight container. Store the cooked ground beef, onions and peppers, in their own container. Place in the fridge until ready to cook.

    When ready to cook:

    • Spread ¾ cup sauce in the bottom of a 9 x 13 baking dish. 
    • Fill each tortilla with beef mixture. Roll tightly and place seam side tucked down into prepared dish. 
    • Cover with sauce and cheese.
    • Bake in preheated oven 30 to 35 minutes. Cheese will be melted and browning and sauce will by bubbly.

    Nutrition

    Nutrition Facts
    Make Ahead Ground Beef Enchiladas
    Amount Per Serving
    Calories 478 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 11g69%
    Cholesterol 114mg38%
    Sodium 344mg15%
    Potassium 889mg25%
    Carbohydrates 28g9%
    Fiber 9g38%
    Sugar 2g2%
    Protein 44g88%
    Vitamin A 1360IU27%
    Vitamin C 40mg48%
    Calcium 350mg35%
    Iron 5.3mg29%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Beef Enchiladas Recipe | Kita Roberts GirlCarnivore.com
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    Enchilada Sauce

    Course: Seasoning
    Cuisine: American, Mexican
    Author: Kita Roberts
    Prep Time3 mins
    Cook Time6 mins
    Total Time9 mins
    Servings: 8
    Calories: 38kcal

    Ingredients

    • ½ onion diced
    • 2 garlic cloves minced
    • 1 teaspoon cumin
    • ½ teaspoon chipotle chili pepper
    • ½ teaspoon cocoa powder
    • 1 bay leaf
    • 14 oz fire roasted tomatoes
    • 8 oz salsa
    • 4 oz beef broth
    • ⅓ cup ketchup
    • 1 tablespoon Worcestershire sauce
    • Tabasco to taste

    Instructions

    • In a large skillet over medium heat, cook the onion for 5 minutes, until soft. 
    • Add the garlic and cook 30 seconds longer. 
    • Stir in the cumin, chili pepper, cocoa powder and cook 30 seconds. 
    • Add the bay leaf, roasted tomatoes, salsa, and broth. Scraping the bottom of the pan to break up any brown bits. Stir in the ketchup, Worcestershire sauce, and tabasco if desired.
    • Bring to a simmer and let cook 30 minutes. 
    • Remove from heat and carefully puree in a blender until smooth and thick.
    • Save sauce in a jar or airtight container for up to 1 week in the fridge.

    Nutrition

    Nutrition Facts
    Enchilada Sauce
    Amount Per Serving
    Calories 38
    % Daily Value*
    Sodium 441mg19%
    Potassium 151mg4%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 385IU8%
    Vitamin C 2.9mg4%
    Calcium 33mg3%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

     

    Beef Enchiladas Recipe | Kita Roberts GirlCarnivore.com

     

     

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. steph@stephsbitebybite says

      January 17, 2014 at 8:36 am

      Since I have no plans for dinner yet, I am obsessing over these!! Nom NOM NOMMMMMM

      Reply
    2. Christiane ~ Taking on Magazines One Recipe at a Time says

      January 17, 2014 at 9:03 am

      I’d have to say that my first comfort food will always be moussaka. Just thinking about it makes me crave it. That being said, I’m more than happy to try a tray of these to see if they’ll change my mind.

      Reply
    3. movita beaucoup says

      January 17, 2014 at 9:40 am

      GAWD, these look amazing. I haven’t even had breakfast yet, and I’m yearning to shove an enchilada in my face. Of course, they WOULD give me energy to start the day…

      Reply
    4. adam @unorthodoxepicure says

      January 20, 2014 at 10:25 am

      Allow me to be the first to say that “girl” carnivores — if they are anything like you — make the most beautiful presentations. Those are about the nicest beef enchiladas I’ve ever seen.

      Reply
    5. terri says

      January 20, 2014 at 12:01 pm

      these look drool worthy!! one quick question, though.. what is the 1bs teas cumin? I get the teaspoon cumin, but no clue what the bs is lol

      Reply
      • Kita says

        January 27, 2014 at 7:21 pm

        Should be one tablespoon – sorry about that!

        Reply
    6. Erin @ The Spiffy Cookie says

      January 22, 2014 at 4:05 pm

      Yea I cannot answer the questions either. Mexican is often where I go when I am so hungry I cannot make a decision. Those chips being served right away helps prevent hangry from setting in haha

      Reply
    7. Donna says

      June 24, 2021 at 3:47 pm

      What kind of tortillas? They are not listed in the ingredients part of the recipe.

      Reply
      • Kita says

        June 25, 2021 at 7:49 pm

        For this recipe, I used flour tortillas.

        Reply

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