By Bring One-Pan Cheesy Beef Enchiladas to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
One-Pan Cheesy Beef Enchiladas captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, One-Pan Cheesy Beef Enchiladas becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tbsp olive oil
1 brown onion, diced
500 g (1 lb 2 oz) minced (ground) beef
1 red capsicum (bell pepper), diced
1 tbsp freshly minced garlic
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp onion powder
1 tsp sea salt flakes
400 g (14 oz) canned black beans, drained and rinsed (optional)
700 g (1 lb 9 oz) tomato passata
½ cup (125 ml) water
2 tbsp apple cider vinegar
10 x 15 cm (6 inch) flour tortillas, sliced in half
1½ cups (150 g) cheddar or tasty cheese, shredded
150 g (5½ oz) sour cream
1 avocado, diced
½ red onion, diced
¼ cup (15 g) finely chopped coriander (cilantro) leaves
PREPARATION STEPS
Cook the Beef Mixture:
In a large skillet or pan, heat the olive oil over medium heat. Add the diced brown onion and cook until softened, about 3-4 minutes.
Add the minced beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Add Vegetables and Spices:
Stir in the diced red capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook for another 2-3 minutes until the capsicum is tender.
Combine with Beans and Sauce:
If using, add the drained black beans to the skillet. Pour in the tomato passata, water, and apple cider vinegar. Stir well to combine and let it simmer for about 5 minutes.
Assemble the Enchiladas:
Preheat your oven to 180°C (350°F).
In a baking dish, spread a thin layer of the beef mixture on the bottom. Take the halved tortillas and fill each half with the beef mixture, then roll them up and place them seam-side down in the baking dish. Repeat until all tortillas are filled.
Top with Cheese:
Pour any remaining beef mixture over the top of the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool slightly. Serve topped with sour cream, diced avocado, diced red onion, and chopped coriander leaves.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
