Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Beef Enchilada Tray Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

This Beef Enchilada Tray Bake is a deliciously hearty Mexican-inspired dish featuring spiced beef mince wrapped in tortillas, topped with a flavorful tomato sauce and melted cheese. Perfect for feeding a crowd, this recipe combines aromatic spices, tender beef, kidney beans, and a rich tomato base, all baked together for a comforting and satisfying meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Ingredients

Beef Mince Mixture

  • 1 Tbsp olive oil
  • 2 onions, finely diced
  • 3 cloves garlic, crushed
  • 1 kg beef mince
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 50g tomato paste
  • 2 tsp salt
  • 2 x 400g cans crushed tomatoes
  • 425g can red kidney beans, drained

Tomato Sauce

  • 400g can crushed tomatoes
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp sugar
  • ¼ tsp salt

Assembly

  • 16 tortilla wraps
  • Grated cheese (quantity as desired, approximately 200g)
  • Chopped parsley (for garnish)

Instructions

  1. Cook the beef mince: Heat olive oil in a large frying pan over medium heat. Add the finely diced onions and sauté until softened and cooked through, about 5-7 minutes. Add the crushed garlic and beef mince. Use a spatula to break up the mince and cook until browned evenly, about 8-10 minutes.
  2. Add spices and tomatoes: Stir in paprika, ground cumin, tomato paste, and salt until well combined with the beef mixture. Pour in the crushed tomatoes and red kidney beans, stirring to combine.
  3. Simmer the mixture: Reduce heat to low and let the beef and tomato mixture simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Remove from heat and allow it to cool slightly.
  4. Preheat the oven: Set your oven to 170°C (fan bake) to prepare for baking the enchiladas.
  5. Prepare the tomato sauce: In a bowl, mix together the crushed tomatoes, paprika, ground cumin, sugar, and salt until well combined. This will be poured over the enchiladas before baking.
  6. Prepare the baking dish: Grease the base of a large roasting dish with kitchen spray or a thin layer of oil. Pour approximately ¼ cup of the prepared tomato sauce into the base of the dish and spread evenly.
  7. Assemble the enchiladas: Spoon 3-4 tablespoons of the cooled beef mince mixture onto the center of each tortilla wrap. Roll the wraps tightly, tucking the ends underneath, and arrange them seam-side down in the prepared roasting dish until the tray is full.
  8. Add remaining sauce and cheese: Pour the remaining tomato sauce evenly down the center of each row of enchiladas. Sprinkle a generous amount of grated cheese over the top and garnish with chopped parsley.
  9. Bake: Place the roasting dish in the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  10. Serve: Remove from the oven and serve the enchiladas immediately while hot and fresh.

Notes

  • For a spicier version, add chopped jalapeños or chili powder to the beef mince mixture.
  • You can substitute beef mince with ground turkey or chicken for a leaner option.
  • If you prefer, use corn tortillas instead of flour tortillas, but they may be less pliable.
  • Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • Adding fresh chopped coriander instead of parsley will give a more authentic Mexican flavor.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/beef-enchilada-tray-bake-recipe/