the Breville Test Kitchen

Easy Beef Enchiladas

Name: Easy Beef Enchiladas
Cook time: 1200 s
Total time: 2400 s
Yield: Serves 4
Ingredients: 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp dried oregano; 1 tsp kosher salt; 2 tbsp vegetable oil; 1 yellow onion - finely chopped; 3 cloves garlic - minced; 1 lb ground beef; 3 tbsp all-purpose flour; 1 cup (8 fl oz) beef stock; 1½ cups (12 fl oz) tomato passata - divided; 15 oz can black beans - rinsed and drained; 10 yellow corn tortillas - approximately 6-inch, warmed; 2 cups (8½ oz) Mexican blend grated cheese - divided; Sour cream - to serve; 2 ears of corn - cooked and kernels removed, or 15oz can corn kernels, drained; 2 ripe tomatoes - seeds removed and finely chopped; ½ white onion - finely chopped; 1 tbsp chopped cilantro; 2 tbsp lime juice; 2 tbsp olive oil; ½ tsp kosher salt; Pickled jalapeño peppers - optional

These beefy enchiladas are tasty, cheesy and ready to salsa into your weeknight rotation. Perfect comfort food and easy enough to whip up after school pickup.

40 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 tbsp vegetable oil
1 yellow onion
finely chopped
3 cloves garlic
minced
1 lb ground beef
3 tbsp all-purpose flour
1 cup (8 fl oz) beef stock
1½ cups (12 fl oz) tomato passata
divided
15 oz can black beans
rinsed and drained
10 yellow corn tortillas
approximately 6-inch, warmed
2 cups (8½ oz) Mexican blend grated cheese
divided
Sour cream
to serve

For the spice mixture

1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp ground coriander
1 tsp dried oregano
1 tsp kosher salt

For the salad

2 ears of corn
cooked and kernels removed, or 15oz can corn kernels, drained
2 ripe tomatoes
seeds removed and finely chopped
½ white onion
finely chopped
1 tbsp chopped cilantro
2 tbsp lime juice
2 tbsp olive oil
½ tsp kosher salt
Pickled jalapeño peppers
optional

Instructions

1
Place the spice mixture ingredients in a small bowl and mix to combine.
2
Heat a large cast iron skillet over high heat. Once hot, add the oil and onion, reduce the heat to medium and cook until soft and translucent. Add the garlic and stir for 30 seconds, then add the beef and cook until browned. Stir in the spice mixture and cook for 1 minute. Add the flour and cook, stirring for about 1 minute or until browned. Stir in the stock, and 1 cup (8 fl oz) of the passata, then reduce the heat to a simmer and cook for about 5 minutes. Stir in the beans, then remove from the heat.
3
Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 400°F, for 15 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
4
Spread 2 cups of the beef mixture over the base of a 13-inch x 9-inch baking dish.
5
Working with 1 tortilla at a time, top with ¼ cup of the beef mixture, sprinkle with 2 tablespoons of the cheese and roll the enchilada. Place seam-side down into the dish. Continue rolling all the enchiladas.
Tip: Briefly warming the tortillas in the microwave will soften them slightly and make them easier to roll.
6
Add the remaining passata to the remaining beef mixture and stir to combine. Spoon over the enchiladas and sprinkle with the remaining cheese. Cover with foil.
7
Once preheated, place the baking dish in the oven and cook for 15 minutes. When the Rotate Remind signals, remove the foil and continue cooking. Meanwhile, make the salad.
8
To make the salad, place the corn, tomatoes, onion and cilantro in a bowl. Add the lime juice, oil, salt and jalapeños, if using. Stir to combine.
9
When the oven signals at the end of cooking, adjust the oven to Broil, High, for 2 minutes and press Start.
10
The enchiladas should be golden brown. If not, broil it a little longer.
11
After a short 5-minute rest, your enchiladas are ready to be served. Top with a spoonful of salad and a swirl of sour cream. Sit back, take a bite, and be proud.