Name: Hairy Bikers Beef Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 450g extra-lean beef mince (5% or less fat); 1 medium onion, chopped; 2 garlic cloves, finely chopped; 400g can red kidney beans in chilli sauce; 3 tbsp tomato purée; ½–1 tsp dried chilli flakes (optional); 600ml beef stock, made with 1 stock cube; Oil, for spraying; 8 soft corn tortillas; 50g half-fat mature Cheddar cheese, finely grated; 150g half-fat crème fraîche; 3 tbsp tomato salsa sauce (fresh or from a jar); Fresh coriander, to garnish; Lime wedges, to serve; Flaked sea salt and freshly ground black pepper

This Hairy Bikers beef enchiladas recipe is a lighter take on a classic Mexican dinner. Extra-lean mince, kidney beans in chilli sauce, and corn tortillas make it filling but low in calories. Serves 4 in about 70 minutes.

I make this whenever I want something satisfying without blowing the calorie count. The chilli sauce from the kidney beans adds so much flavour you barely need any extra seasoning.

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Beef Enchiladas Ingredients

450g extra-lean beef mince (5% or less fat)
1 medium onion, chopped
2 garlic cloves, finely chopped
400g can red kidney beans in chilli sauce
3 tbsp tomato purée
½–1 tsp dried chilli flakes (optional)
600ml beef stock, made with 1 stock cube
Oil, for spraying
8 soft corn tortillas
50g half-fat mature Cheddar cheese, finely grated
150g half-fat crème fraîche
3 tbsp tomato salsa sauce (fresh or from a jar)
Fresh coriander, to garnish
Lime wedges, to serve
Flaked sea salt and freshly ground black pepper

How To Make Beef Enchiladas

Brown the mince: Spray a large non-stick frying pan with oil and place over medium heat. Add the beef mince, onion, and garlic. Cook for about 5 minutes, breaking up the mince with a wooden spoon.
Simmer the filling: Stir in the kidney beans with their chilli sauce, tomato purée, and chilli flakes. Pour in the beef stock and season with salt and pepper. Bring to a simmer and cook for 25–30 minutes until the mince is tender and the sauce has thickened.
Preheat the oven: Set your oven to 200°C (180°C Fan / Gas Mark 6). Lightly oil a large shallow ovenproof dish.
Fill the tortillas: Spoon one-eighth of the filling down the centre of each tortilla. Sprinkle a little cheese over the filling, then fold and place seam-side down in the dish.
Bake and serve: Cover the dish with foil and bake for 15–20 minutes until piping hot. Remove the foil for the final 5 minutes. Serve topped with crème fraîche, salsa, fresh coriander, and lime wedges.

What Is the Secret to Perfect Beef Enchiladas?

Warm the tortillas: Heat corn tortillas briefly in a dry frying pan for about 30 seconds each side. This stops them cracking when you roll them.
Use a non-stick pan: The recipe calls for spray oil and a non-stick pan to keep the fat content low. This also stops the mince from sticking as it browns.
Simmer it properly: Cook the filling for a full 25–30 minutes so the sauce thickens and the flavours develop. Rushing this step leaves the filling too watery.
Try flour tortillas: If you cannot find corn tortillas, small flour tortillas work well. Avoid large wraps as they add extra calories. For a different take on enchiladas, try our Hairy Bikers chicken enchiladas.

What Should You Serve on the Side?

These enchiladas come with a crème fraîche and salsa topping, so they work well on their own. For a more filling dinner, serve them alongside a simple green salad dressed with lime juice or some steamed rice.

If you enjoy bold, spicy flavours, try our Hairy Bikers chilli con carne for another hearty option. A side of guacamole or a few slices of ripe avocado also pairs nicely.

Does This Keep Well?

Once cooled, transfer any leftovers to an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 180°C (160°C Fan / Gas Mark 4) for about 15 minutes until piping hot.

You can also freeze unbaked enchiladas without the cheese topping for up to 2 months. Thaw overnight in the fridge, then add the cheese and bake as normal.

Nutrition Facts

Serving Size: 1 serving
Calories: 468 kcal
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 1.2g
Total Carbohydrate: 48g
Dietary Fibre: 8g
Sugars: 10g
Protein: 38g

Frequently Asked Questions

What is the difference between enchiladas and burritos? Enchiladas are filled tortillas baked in sauce and often topped with cheese, while burritos are larger, folded wraps served without baking. The baking step gives enchiladas their signature soft texture and melted topping.

How do Hairy Bikers beef enchiladas compare to other recipes? This version comes from the Hairy Dieters Eat for Life book, so it is much lighter than most enchilada recipes. At just 468 calories per serving, it uses extra-lean mince, spray oil, and half-fat cheese.

Can I use a different protein in this recipe? Yes, turkey mince or chicken mince both work well as a swap. The cooking time stays roughly the same, though chicken mince may need slightly less simmering.

Do I need to drain the kidney beans before adding them? No, use the entire can including the chilli sauce. The sauce from the beans adds flavour and body to the filling without needing extra ingredients.

What other enchilada recipes do the Hairy Bikers have? The site also has a Hairy Bikers chicken enchiladas recipe if you prefer poultry. Both versions use a simple filling and are easy to prepare for a weeknight dinner.

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