Beef Enchiladas Red Sauce (Printable Version)

Ground beef, cheese, beans, and red sauce baked in tortillas for a delicious family meal.

# What You'll Need:

→ Sauce and Filling

01 - 420 ml red enchilada sauce or 1 batch homemade
02 - 15 ml olive oil
03 - 1 small white onion, diced
04 - 4 cloves garlic, minced
05 - 680 g lean ground beef
06 - 1 teaspoon ground cumin
07 - 425 g canned pinto beans, rinsed and drained
08 - 115 g canned diced green chiles
09 - fine sea salt, to taste
10 - freshly-cracked black pepper, to taste

→ Assembly and Garnish

11 - 8 large flour tortillas
12 - 340 g Mexican-blend shredded cheese
13 - fresh cilantro, for garnish
14 - chopped red onions, for garnish
15 - diced avocado, for garnish
16 - sour cream, for garnish
17 - crumbled cotija cheese, for garnish

# Steps to Follow:

01 - Prepare the red enchilada sauce according to homemade instructions or use 420 ml store-bought sauce.
02 - Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and minced garlic; sauté for 3 minutes, stirring occasionally. Add ground beef and ground cumin; cook for 5 minutes or until fully browned, crumbling meat as it cooks. Stir in pinto beans and diced green chiles until well combined. Season with sea salt and black pepper to taste.
03 - Preheat oven to 180°C. Spread 120 ml enchilada sauce evenly along the bottom of a 23 x 33 cm baking dish.
04 - Arrange tortillas, enchilada sauce, beef filling, and cheese for assembly. On each tortilla, spread 2 tablespoons sauce, add a generous portion of beef filling down the center, and sprinkle with approximately 33 g cheese. Roll up tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, then cover with reserved enchilada sauce and top with any remaining cheese.
05 - Bake uncovered for 20 minutes, or until heated through and tortillas are slightly crisp on the edges. Remove from oven and allow to rest briefly.
06 - Serve immediately, garnished with cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese as desired.

# Additional Notes:

01 - For best results, use freshly grated cheese for optimal melting.

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