Beef Enchiladas II: A Delicious and Easy Recipe for a Crowd-Pleasing Meal

Beef enchiladas are a classic Mexican dish that is loved by people of all ages. They are easy to make, can be customized to your liking, and are perfect for a weeknight meal or a party. This recipe for Beef Enchiladas II is a slightly different take on the traditional recipe, using a flavorful homemade enchilada sauce and a blend of cheeses for a truly unforgettable dish. This recipe focuses on achieving a richer flavor and a more refined texture, making it a step up from your everyday enchiladas.

Why This Recipe Works

This Beef Enchiladas II recipe is a winner for several reasons:

* **Homemade Enchilada Sauce:** The heart of any good enchilada is the sauce. This recipe uses a homemade enchilada sauce that is far superior to store-bought versions. The combination of chili powder, cumin, garlic, and other spices creates a complex and flavorful sauce that perfectly complements the beef filling.
* **Flavorful Beef Filling:** The beef filling is seasoned with a blend of spices, ensuring a delicious and savory filling. Using lean ground beef helps to keep the dish healthy without sacrificing flavor. The addition of onions and garlic adds depth and complexity to the filling.
* **Cheesy Goodness:** A blend of cheddar and Monterey Jack cheese creates a melty, cheesy topping that is both flavorful and satisfying. The cheese perfectly complements the beef filling and enchilada sauce.
* **Easy to Customize:** This recipe is easy to customize to your liking. You can add other vegetables to the filling, such as bell peppers or corn, or you can use a different type of cheese. You can also adjust the amount of spice to your liking.
* **Freezer-Friendly:** Enchiladas are a great make-ahead meal. They can be easily assembled and frozen for a quick and easy dinner on a busy weeknight.

Ingredients

Here’s what you’ll need to make Beef Enchiladas II:

**For the Enchilada Sauce:**

* 2 tablespoons vegetable oil
* 2 tablespoons all-purpose flour
* 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon cayenne pepper (optional, for extra heat)
* 2 cups beef broth
* 1 tablespoon tomato paste

**For the Beef Filling:**

* 1 tablespoon olive oil
* 1 pound lean ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup beef broth

**For Assembly:**

* 12 corn tortillas
* 2 cups shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* Optional toppings: sour cream, guacamole, chopped tomatoes, chopped cilantro, sliced green onions

Equipment

* Large skillet or Dutch oven
* 9×13 inch baking dish
* Whisk
* Measuring cups and spoons
* Cutting board
* Knife

Instructions

Follow these step-by-step instructions to make Beef Enchiladas II:

**Step 1: Make the Enchilada Sauce**

1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, until lightly browned.
3. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
4. Gradually whisk in the beef broth, making sure to break up any lumps.
5. Stir in the tomato paste.
6. Bring the sauce to a simmer and cook for 10-15 minutes, or until slightly thickened, stirring occasionally. Remove from heat and set aside.

**Step 2: Prepare the Beef Filling**

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the ground beef and cook, breaking it up with a spoon, until browned.
4. Drain off any excess grease.
5. Add the chopped onion and minced garlic to the skillet and cook for 3-5 minutes, or until the onion is softened.
6. Stir in the chili powder, cumin, salt, and pepper.
7. Pour in the beef broth and simmer for 5-10 minutes, or until the broth has mostly evaporated. Remove from heat.

**Step 3: Assemble the Enchiladas**

1. Pour about 1/2 cup of the enchilada sauce into the bottom of the 9×13 inch baking dish and spread it evenly.
2. Warm the corn tortillas: There are several ways to do this. You can microwave them for a few seconds on a plate covered with a damp paper towel, or you can quickly dip them in hot oil for a few seconds per side to soften them. Softening the tortillas prevents them from cracking when you roll them.
3. Dip each tortilla in the enchilada sauce, coating both sides.
4. Place about 1/4 cup of the beef filling in the center of each tortilla.
5. Sprinkle with a small amount of cheddar and Monterey Jack cheese.
6. Roll up the tortilla tightly and place it seam-side down in the baking dish.
7. Repeat with the remaining tortillas, beef filling, and cheese, arranging the enchiladas snugly in the baking dish.

**Step 4: Bake the Enchiladas**

1. Pour the remaining enchilada sauce over the enchiladas, making sure they are evenly coated.
2. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
4. Let the enchiladas cool for a few minutes before serving.

**Step 5: Serve**

1. Serve the Beef Enchiladas II hot, garnished with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, chopped cilantro, and sliced green onions.

Tips for Perfect Beef Enchiladas

* **Don’t overfill the tortillas:** Overfilling the tortillas can make them difficult to roll and can cause them to tear. Stick to about 1/4 cup of filling per tortilla.
* **Warm the tortillas:** Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. Microwaving them briefly is a quick and easy method.
* **Use a good quality chili powder:** The quality of the chili powder will greatly affect the flavor of the enchilada sauce. Look for a chili powder that is made from a blend of different chili peppers for a more complex flavor.
* **Adjust the spice level to your liking:** If you prefer a spicier enchilada, add more cayenne pepper to the enchilada sauce or use a spicier chili powder. If you prefer a milder enchilada, omit the cayenne pepper or use a milder chili powder.
* **Use a blend of cheeses:** Using a blend of cheeses, such as cheddar and Monterey Jack, creates a more complex and flavorful topping.
* **Don’t overcrowd the baking dish:** Make sure the enchiladas are arranged snugly in the baking dish, but don’t overcrowd them. Overcrowding the baking dish can prevent the enchiladas from cooking evenly.
* **Let the enchiladas cool slightly before serving:** Letting the enchiladas cool for a few minutes before serving will allow the cheese to set up slightly and prevent them from falling apart when you cut into them.

Variations and Substitutions

* **Use different meat:** You can substitute ground beef with ground turkey, ground chicken, or shredded beef or chicken.
* **Add vegetables:** Add other vegetables to the filling, such as bell peppers, corn, black beans, or zucchini.
* **Use different cheese:** Use a different type of cheese, such as pepper jack, Colby Jack, or queso fresco.
* **Make it vegetarian:** Omit the beef and add more vegetables, such as black beans, corn, and bell peppers. You can also add crumbled tofu or tempeh.
* **Add a topping:** Top the enchiladas with a fried egg for a delicious breakfast or brunch option.
* **Spicy Enchiladas:** Add diced jalapeños to the beef mixture or use a hotter chili powder in the sauce.
* **Creamy Enchiladas:** Stir in a cup of sour cream or Mexican crema into the enchilada sauce for a richer, creamier flavor.
* **Green Chile Enchiladas:** Substitute the red enchilada sauce with a green chile sauce, using roasted green chiles for a more authentic flavor.
* **Enchilada Casserole:** Layer the tortillas, beef mixture, and cheese in a baking dish, similar to lasagna. This is a great way to use up leftover ingredients.

Serving Suggestions

Beef Enchiladas II are delicious on their own, but they are also great served with a variety of side dishes.

Here are a few serving suggestions:

* **Mexican Rice:** A classic side dish that pairs perfectly with enchiladas.
* **Refried Beans:** Another classic side dish that adds a creamy and flavorful element to the meal.
* **Guacamole:** A refreshing and flavorful dip that complements the richness of the enchiladas.
* **Sour Cream:** A cool and tangy topping that adds a touch of creaminess.
* **Salsa:** A spicy and flavorful topping that adds a kick to the enchiladas.
* **Chopped Cilantro:** A fresh and flavorful garnish that adds a touch of brightness.
* **Sliced Green Onions:** A mild and flavorful garnish that adds a touch of sharpness.
* **Mexican Street Corn Salad:** A vibrant and flavorful salad that adds a touch of sweetness and spice.
* **Simple Salad:** A light and refreshing salad with lettuce, tomato, onion, and a simple vinaigrette.

Make-Ahead and Storage Instructions

**Make-Ahead:**

You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Cover the baking dish tightly with plastic wrap or foil.

**Storage:**

Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. Store them in an airtight container.

**Reheating:**

Reheat leftover enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

**Freezing:**

Enchiladas can be frozen for up to 2-3 months. Assemble the enchiladas, but do not bake them. Wrap the baking dish tightly with plastic wrap and then with foil. When ready to bake, thaw the enchiladas in the refrigerator overnight. Bake as directed.

Nutritional Information (Approximate)

* Calories: 350-450 per enchilada (depending on toppings and portion size)
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 30-40g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

Conclusion

Beef Enchiladas II are a delicious and easy meal that is perfect for any occasion. With a flavorful homemade enchilada sauce and a cheesy topping, these enchiladas are sure to be a hit with your family and friends. This recipe is easy to customize, so feel free to experiment with different ingredients and toppings to create your own unique version. Enjoy!