Tortillas filled with a Mexican-style beef mince, topped with spiced tomatoes and grated cheese then baked in the oven. Serve your enchilada tray bake with fresh herbs and sour cream.
This Beef Enchilada Tray Bake is an excellent option to feed a crowd. Whether you have family coming over or you're heading to a pot-luck, this crowd-pleasing dish is sure to be a hit.
I like to keep the beef mince fairly mild, this means it's suitable for kids and adults alike. But if you're looking for a bit more kick, add some cayenne pepper or chilli to the mix. Or, serve with an optional bottle of hot sauce. For other great Mexican meals, check out my Mexican Chicken Salad my Mexican Style Beef Mince or for something a little different - my Beef Crunch Wraps!
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Ingredient notes:
- Beef mince: I try and use lean beef mince in this recipe. If I'm using mince with a higher fat content, I tend to drain off the excess fat after browning the meat.
- Spices: Paprika and and cumin are the base of many Mexican dishes. They are worth investing it if you don't already have them! Smoked paprika can be used in place of regular paprika if you prefer.
- Red kidney beans: There are times when I'm certain I have a can of red kidney beans in the pantry, only to discover that I don't! On these occasions I'll substitute them for black beans or even cannellini beans.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat olive oil in a large frying pan, add onion and sauté until cooked through. Add garlic and beef mince. Using a spatula to break it up, fry until the mince has browned. Add the spices, tomato paste and salt, stir through the mince until well combined.
Pour in the tomatoes and kidney beans. Simmer for 10-15 minutes until everything is cooked through. Allow to cool slightly.
Preheat the oven to 170°C fan bake. Mix together the crushed tomatoes, paprika, cumin, sugar and salt. Grease the base of a large roasting dish with kitchen spray or oil, then add ¼ cup of the tomato mix to the base.
Place 3-4 tablespoons of the Mexican mince in a line in the centre of a wrap. Roll up and place in the base of the roasting dish with the ends tucked underneath. Repeat with all the wraps until the tray is full.
Pour the tomato sauce down the centre of each row of enchiladas. Sprinkle with cheese then bake for 20 minutes until the cheese is golden. Serve immediately topped with parsley and sour cream.
Recipe FAQs:
Yes, this dish would also work with chicken, pork or lamb mince if your prefer.
These taste great just on their own! But a side salad or rice would go well with this dish.
Storage:
Store any leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
If you are taking these to someone else's house for a shared meal, prepare them right up to the point of baking. Cover with tin foil, then bake on arrival for 20 minutes as directed. Add the sour cream and allow everyone to serve themselves.
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Beef Enchilada Tray Bake
Tortillas filled with homemade Mexican beef mince, topped with tomato and cheese then baked in the oven and served with sour cream.
Ingredients
Beef mince
- 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
Enchiladas
- 400g can crushed tomatoes
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp sugar
- ¼ tsp salt
- 16 tortilla wraps
- Grated cheese
- Chopped parsley
Instructions
- Beef mince: Heat olive oil in a large frying pan, add onion and sauté until cooked through. Add garlic and beef mince. Using a spatula to break it up, fry until the mince has browned.
- Add the spices, tomato paste and salt, stir through the mince until well combined. Pour in the tomatoes and kidney beans.
- Simmer for 10-15 minutes until everything is cooked through. Allow to cool slightly.
- To make the enchiladas: Preheat the oven to 170°C fan bake.
- Mix together the crushed tomatoes, paprika, cumin, sugar and salt.
- Grease the base of a large roasting dish with kitchen spray or oil, then add ¼ cup of the tomato mix to the base.
- Place 3-4 tablespoons of the Mexican mince in a line in the centre of a wrap. Roll up and place in the base of the roasting dish with the ends tucked underneath. Repeat with all the wraps until the tray is full.
- Pour the tomato sauce down the centre of each row of enchiladas. Sprinkle with cheese and chopped parsley then bake for 20 minutes until the cheese is golden. Serve immediately.
Notes
- If you are taking these to someone else's house for a shared meal, prepare them right up to the point of baking. Cover with tin foil, then bake on arrival for 20 minutes as directed. Add the sour cream and allow everyone to serve themselves.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 778Total Fat: 36gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 115mgSodium: 1766mgCarbohydrates: 109gFiber: 12gSugar: 9gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Natalie says
Hi VJ. Was just wondering instead of using mince. Could you use chicken or lamb?
VJ cooks says
Sure thing.
Kirsty says
Simply devine! These were super tasty and so easy to make. The kids gobbled them up along with everyone else. A really lovely recipe and great for a crowd. Thanks VJ 😀
VJ cooks says
That's awesome! My family loves them too 🙂