Making enchiladas for your family can be a time-consuming all-day affair. This recipe incorporates the flavors of enchiladas using an easier layering approach that yields a beautiful, filling, and flavor-packed result!

A Layered Mexican Beef Enchilada Designed to Satisfy Your Family

Making enchiladas for your family can be a time-consuming all-day affair. This recipe incorporates the flavors of enchiladas using an easier layering approach that yields a beautiful, filling, and flavor-packed result!

Ingredients

  • 1.5-2 lbs ground beef ( (85% lean))
  • 2 tbsp Vegetable Oil
  • 3 medium sized tomatoes (medium dice)
  • 1 large white onion (medium dice)
  • 2 tbsp tomato paste
  • 2 jalapeno pepper
  • 3 cloves garlic (minced)
  • 2 tbsp chili powder
  • 1 tbsp cumin powder
  • ½ bunch fresh cilantro
  • ½ can chipotles in adobo (with liquid, finely chopped.)
  • 6-8 tortillas,corn or flour.
  • 1 Juice of lime
  • 16 oz cheese (4 cheese grated mix works well)
  • 1 Lime (cut into wedges.)
  • 1 avocado ( for garnish.)
  • ¼ cup sour cream (for garnish.)
  • Salt & freshly ground black pepper (to taste. )

Instructions 

  • Heat vegetable oil in a large non-stick or stainless steel saute pan, until very hot and nearly smoking
  • Add your ground beef and brown on high heat
  • Making sure not to overcook the beef
  • It is OK if some pieces of the ground beef are still undercooked when you remove from the saute pan.
  • The goal here is to add color to some of the beef before it finishes cooking later in the sauce.
  • Remove the beef and set aside.
  • Turn down the heat to medium
  • Cook your tomato paste for 3-5 minutes in the fat and drippings from the beef
  • Making sure to remove any browned beef particles from the bottom of the pan.
  • Add the chopped white onion and continue to cook for another 5 minutes on medium heat, until the onions are translucent.
  • Add your tomatoes and peppers and continue to cook down for an additional 5 minutes.
  • Add your chopped garlic and jalapenos and add the chipotles in adobo.
  • Add your dry spices and continue to cook for twenty minutes.
  • Add the ground beef and continue to cook gently on low heat for another ten minutes until the mixture reaches a slightly dry and not dripping consistency.
  • Turn off the heat, season with salt and pepper, to taste
  • Add your juice of one lime.
  • Mix in the chopped cilantro and set aside your beef filling mix for later.
  • Add a small amount of vegetable oil to a nonstick pan and fry both sides of each tortilla.
  • Reserve tortillas on paper towels to drain off excess oil.
  • Preheat your oven to 375F.
  • Now, you can begin to build your epic enchilada pie
  • Start with a tortilla on the bottom of your baking dish
  • Add a scant layer of finely shredded cheese.
  • Next, add a layer of your beef filling and distribute this filling evenly across the tortilla.
  • Top the layer of beef with another minimal layer of shredded cheese.
  • Repeat this process until you have created a stacked and layered lasagna-type enchilada pie.
  • Top the final tortilla with a layer of cheese and bake at 375F for 20 minutes, until warmed through.
  • Increase heat to 425F for the final five minutes if you want your top to be browned and crispy.
  • To serve, cut the pie into slices and garnish with fresh lime, salted avocado, and salt & black pepper.
  • Add your favorite hot sauce and sour cream if you like!
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