This spicy Hairy Bikers Beef Enchiladas recipe is made with a rich chili beef filling, soft corn tortillas, and a tangy tomato sauce, all topped with melted cheddar cheese. This recipe creates a hearty and flavorful Mexican-inspired casserole with a deep, savory taste and a gooey, bubbly cheese topping. It’s the ultimate crowd-pleasing meal for a family dinner, a fun and delicious dish for six, and is best served with a dollop of sour cream and fresh cilantro.
Hairy Bikers Beef Enchiladas Ingredients
For the Chili Beef:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 500g lean beef mince
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp sugar
- 200ml beef stock
- 1 x 400g can kidney beans, rinsed and drained
- Salt and freshly ground black pepper
To Assemble:
- 8-12 corn or flour tortillas
- 200g mature cheddar cheese, grated
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 x 400g can chopped tomatoes
- 1 tsp sugar
- Salt and freshly ground black pepper
How To Make Hairy Bikers Beef Enchiladas
- Prepare the chili beef: Heat the olive oil in a large frying pan or pot over medium-high heat. Add the onion and cook for 5 minutes until soft. Add the garlic and cook for 1 minute more. Add the beef mince and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Make the chili sauce: Stir in the chili powder and cumin and cook for 1 minute until fragrant. Add the chopped tomatoes, tomato purée, sugar, and beef stock. Bring to a simmer, reduce the heat, and cook for 20-25 minutes, until the sauce has thickened. Stir in the kidney beans and season with salt and pepper.
- Prepare the tomato sauce: While the chili is simmering, heat the olive oil in a separate pan. Cook the onion until soft, then add the garlic and cook for 1 minute. Add the chopped tomatoes and sugar. Simmer for 15 minutes, until thickened. Season with salt and pepper.
- Fill the tortillas: Preheat your oven to 200°C (400°F). Spread a thin layer of the prepared tomato sauce on the bottom of a large ovenproof dish. Take a tortilla and spoon some of the chili beef filling down the center. Roll the tortilla up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Finish and bake: Pour the remaining tomato sauce evenly over the filled tortillas. Sprinkle the grated cheddar cheese generously over the top. Bake for 20-25 minutes, or until the cheese is melted and golden brown and the filling is hot and bubbling.
- Serve: Let the enchiladas rest for a few minutes before serving. Serve hot, with a dollop of sour cream, and a sprinkle of fresh cilantro if desired.
Recipe Tips
- Don’t rush the chili: Allowing the chili to simmer for at least 20 minutes gives the flavors time to develop and the sauce to thicken properly, creating a much richer filling.
- Warm the tortillas: To prevent the tortillas from cracking when you roll them, you can warm them briefly in a dry frying pan or in the microwave for 10-15 seconds.
- Grate your own cheese: For the best melt and flavor, grate a block of mature cheddar cheese yourself. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly.
- Make it your own: Feel free to add other ingredients to the filling, such as corn, black beans, or finely diced bell peppers.
What To Serve Beef Enchiladas
These hearty beef enchiladas are a complete meal on their own, but they are often served with classic Mexican-inspired sides. A dollop of sour cream, a spoonful of guacamole, or a side of fresh salsa are all excellent choices. For a more substantial dinner, serve them with some Mexican rice or a simple side salad with a lime vinaigrette.
How To Store Beef Enchiladas Leftovers
- Refrigerate: Once cooled, cover the dish with plastic wrap or transfer leftovers to an airtight container. The enchiladas will keep in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm them gently in the oven.
- Freeze: Unbaked enchiladas can be frozen for up to 2 months. To do this, prepare them up to the point of baking, but do not add the cheese. Wrap the dish tightly in foil and then freeze. Thaw in the refrigerator overnight, then add the cheese and bake as instructed.
Hairy Bikers Beef Enchiladas Nutrition Facts
- Serving Size: 1 serving
- Calories: 750 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 1.5g
- Total Carbohydrate: 65g
- Dietary Fiber: 12g
- Sugars: 15g
- Protein: 40g
Frequently Asked Questions
- What is the difference between enchiladas and burritos? The main difference is that enchiladas are baked in a sauce and served covered in sauce and cheese, while burritos are typically filled, rolled, and served without being baked in sauce.
- Can I make these with a different meat? Yes, you can easily substitute the beef mince with ground chicken, turkey, or even a meatless alternative for a vegetarian option. The cooking time will be similar.
- Can I use jarred enchilada sauce? Yes, if you’re short on time, you can certainly use a good quality jarred enchilada sauce instead of making your own tomato sauce from scratch.
Try More Recipes:
- Hairy Bikers Coq Au Vin Recipe
- Hairy Bikers Cod Wrapped In Parma Ham Recipe
- Hairy Bikers Cod And Chorizo Stew Recipe
Hairy Bikers Beef Enchiladas Recipe
Description
Hairy Bikers Beef Enchiladas are a hearty and spicy Mexican-inspired dish. A rich chili beef and kidney bean filling is rolled into soft tortillas, covered in a tangy tomato sauce, and baked until the cheddar cheese topping is golden and bubbling.
Ingredients
Instructions
- Cook onion, garlic, and beef mince. Drain fat. Stir in chili powder and cumin.
- Add one can of chopped tomatoes, tomato purée, sugar, and beef stock. Simmer for 20-25 minutes. Add kidney beans and season.
- In a separate pan, make the tomato sauce by cooking onion and garlic, then adding the second can of chopped tomatoes and sugar. Simmer for 15 minutes.
- Spread a thin layer of sauce in an ovenproof dish. Fill and roll tortillas with the chili beef and arrange in the dish.
- Pour remaining sauce over the top. Sprinkle with cheese and bake for 20-25 minutes at 200°C (400°F). Serve hot.
