Sandra This Joanna Gaines Beef Enchiladas Recipe packs savory ground beef, tender pinto beans, and mild green chiles into soft flour tortillas. Smothered in a robust red sauce and bubbling cheese, this hearty Tex-Mex dinner bakes up with irresistibly crispy edges that the whole family will love.
Joanna Gaines Beef Enchiladas Ingredients
The Beefy Filling:
- 1 1/2 pounds Lean Ground Beef: Using lean beef ensures the filling isn’t greasy.
- 1 (15-ounce) can Pinto Beans: Rinsed and drained. These add a creamy texture and stretch the meat further.
- 1 (4-ounce) can Diced Green Chiles: Mild peppers that provide essential acidity and tang.
- Aromatics: 1 small white onion (diced) and 4 cloves garlic (minced) for a savory base.
- 1 teaspoon Ground Cumin: The earthy spice that defines the meat profile.
- 1 tablespoon Olive Oil: For sautéing.
The Assembly:
- 8 Large Flour Tortillas: Pliable and soft, perfect for holding the heavy meat filling.
- 3 cups Mexican-blend Shredded Cheese: A mix of cheddar and jack for superior melting.
- 1 Batch Red Enchilada Sauce: Homemade or a 15-ounce can of high-quality store-bought sauce.
How To Make Joanna Gaines Beef Enchiladas
- Prep the Sauce and Oven: Preheat your oven to 350°F (180°C). Prepare your homemade red enchilada sauce or open your store-bought jar. Spread about 1/2 cup of the sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: Heat the olive oil in a large sauté pan over medium-high heat. Add the diced onion and garlic. Sauté for 3 minutes until the onion is translucent and the garlic is fragrant.
- Brown the Beef: Add the ground beef and the cumin to the pan. Cook for about 5 minutes, breaking the meat apart with a wooden spoon, until it is completely browned and no pink remains.
- Finish the Filling: Stir in the rinsed pinto beans and the diced green chiles. Season generously with sea salt and freshly cracked black pepper. Cook for another 2 minutes to marry the flavors. Remove from heat.
- Assemble: Set up a station with your tortillas, sauce, beef mixture, and cheese. Lay out a tortilla. Spread two tablespoons of enchilada sauce directly onto the face of the tortilla. Spoon a generous amount of the beef-bean mixture down the center, then sprinkle with 1/3 cup of cheese.
- Roll and Arrange: Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Top and Bake: Pour the remaining enchilada sauce evenly over the tops of the rolled enchiladas. Sprinkle the remaining cheese over everything. Bake uncovered for 20 minutes. The cheese should be melted and bubbly, and the exposed tortilla edges should be slightly crispy.
- Serve: Remove from the oven and serve immediately. Top with fresh cilantro, diced avocado, and a dollop of sour cream.
Recipe Tips
- Sauce the Inside: Spreading sauce inside the tortilla before rolling is a pro tip. It ensures the filling stays juicy and every bite is seasoned, rather than just having sauce on top.
- Bake Uncovered: Baking without foil allows the cheese to brown slightly and the edges of the flour tortillas to crisp up, adding a delightful texture contrast to the soft filling.
- Drain the Grease: If you use ground beef with a higher fat content (like 80/20), be sure to drain the excess grease from the pan before adding the beans, or the enchiladas will be oily.
- Bean Swap: If you prefer black beans, they work perfectly here. Refried beans can also be stirred into the meat mixture for a creamier binder.
What To Serve With Beef Enchiladas
- Spanish Rice: A fluffy, tomato-based rice is the standard side.
- Elote (Street Corn): Grilled corn with cotija cheese and lime adds a sweet crunch.
- Chips and Salsa: Essential for grazing while the enchiladas bake.
- Cucumber Salad: A cool, crisp salad balances the heavy meat and cheese.
How To Store Beef Enchiladas
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Cover with foil and bake at 350°F for 15-20 minutes to heat through. Microwave reheating works but will soften the tortillas significantly.
- Freeze: Freeze the assembled (unbaked) casserole tightly wrapped in foil for up to 3 months. Thaw in the fridge for 24 hours before baking.
Beef Enchiladas Nutrition Facts
- Calories: 520 kcal
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g
- Sodium: 950mg
Nutrition information is estimated per enchilada.
FAQs
Can I use corn tortillas?
Yes, but corn tortillas need to be warmed in hot oil or a skillet first to prevent cracking. They will result in a more traditional, slightly chewier enchilada compared to the soft burrito-style flour version.
Is this spicy?
No, it is very mild. The green chiles add flavor without heat. To make it spicy, use hot enchilada sauce or add a pinch of cayenne pepper to the beef.
Can I make the filling ahead?
Yes. You can cook the beef and bean mixture up to 2 days in advance. Store it in the fridge, then assemble and bake when ready.
Joanna Gaines Beef Enchiladas Recipe
Description
A crowd-pleasing Tex-Mex casserole filled with seasoned ground beef, pinto beans, and green chiles, baked in red sauce.
Ingredients
Instructions
- Preheat oven to 350°F. Spread sauce in baking dish.
- Sauté onion and garlic in olive oil (3 mins).
- Brown beef with cumin; drain fat if needed.
- Stir in beans and chiles.
- Spread sauce on tortilla; add beef and cheese.
- Roll and place in dish.
- Top with remaining sauce and cheese.
- Bake uncovered for 20 minutes.
- Serve hot with toppings.
Notes
- Bake uncovered for crispy edges.
- Sauce inside the tortilla adds extra moisture.
- Pinto beans stretch the filling and add creaminess.
- Leftovers freeze well for 3 months.
Joanna Gaines Beef Enchiladas Recipe
