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.
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!
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Seriously, I love enchiladas. Try these recipes out and take your Tex-Mex to the next level.
- 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
- 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 3/4 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.
- 1/2 onion diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp chipotle chili pepper
- 1/2 tsp cocoa powder
- 1 bay leaf
- 14 oz fire roasted tomatoes
- 8 oz salsa
- 4 oz beef broth
- 1/3 cup ketchup
- 1 tbsp Worcestershire sauce
- Tabasco to taste
- 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.