Looking for a tasty weeknight supper? A meal that is easy to freeze or make ahead?
You’ll flip for these Beef and Bean Enchiladas with Homemade Ancho Chile Enchilada Sauce!
This blog post has been compensated by Dairy Farmers of America, Inc. All opinions are mine alone. #LaVaquitaCheese #CollectiveBias #Ad
BEEF AND BEAN ENCHILADAS WITH HOMEMADE ANCHO CHILE ENCHILADA SAUCE
I’m lucky to live in Texas where the opportunity to eat enchiladas is right around every corner. Literally. I have never met an enchilada I didn’t like. Since becoming a Texan transplant, I’ve discovered just how many different varieties there are. Today’s post is a bit more authentic versus a Tex-Mex style enchilada. This easy weeknight dish features corn tortillas stuffed with hamburger and black beans. The homemade ancho chile enchilada sauce is a deeper, nuttier sauce that has a bit more depth than a red enchilada sauce. The dish is topped with crumbled La Vaquita® Queso Fresco and a fresh veggie mixture of shredded lettuce, onions, jalapeños and pico de gallo. You can always make this dish in advance and freeze for later, or make in the morning to finish off in the oven after work.
The best part? This dish is naturally gluten free!
This easy weeknight feast serves a crowd!
A simple topping of fresh veggies provides color and contrast. This dish is always a crowd pleaser!
We serve enchiladas with rice, chips, salsa and the ever popular guacamole!
The La Vaquita® Queso Fresco adds to the unique taste of this dish. It crumbles beautifully.
The cheese is simply sprinkled on top along with the other fresh veggies.
Assembling the enchilada dish is pretty straight forward.
I mix together the chiles, and other dry ingredients ahead of time.
Before layering in the tortillas, place some of the sauce in the baking dish.
This is where I’m brutally honest. Guess what guys? I can’t ever get corn tortillas to roll in a pretty manner! The only time I’ve been successful was when I used super fresh corn tortillas. No worries though, the dish tastes the same, and the way it’s topped, no one really knows.
Since mine don’t roll, they sort of flatten, I do a second layer for more height.
Top with the rest of the sauce. If freezing, or baking later, this is your stopping point.
If not, place and bake in the oven.
While your enchiladas are baking, get your La Vaquita® Queso Fresco ready. Grab a bowl to crumble your queso fresco into.
Once the enchiladas have baked, start with the toppings.
Sprinkle the crumbled La Vaquita® Queso Fresco on top. It’s what really adds the Mexican flair to this dish.
Focusing on the center area, sprinkle shredded lettuce on.
Next, layer on the onions.
If you’re brave enough, place a row of sliced jalapeños.
Finish the dish off with fresh pico de gallo!
The La Vaquita® Queso Fresco and the ancho chile pepper is a great way to add authentic Mexican flavors into a dish. It turns out La Vaquita® Queso Fresco first started right down the road in Houston in 1971. Working out of her home, Maria Castro developed the cheese from a family recipe. La Vaquita® Queso Fresco is still wrapped by hand! It is readily available around Texas and is loved by home cooks and professional chefs alike.
You can find more La Vaquita® inspiration by visiting HERE and by following
La Vaquita® on Facebook!
I hope you have enjoyed today’s recipe. Are you a fan of Tex-Mex Enchiladas or are you more adventurous and enjoy twists on traditional flavors? Leave a comment and let me know!
BEEF AND BEAN ENCHILADAS WITH HOMEMADE ANCHO CHILE ENCHILADA SAUCE!
Ancho Chile Enchilada Sauce:
- 1/8 cup Ancho chile powder
- 1/4 cup regular chile powder
- 1/2 tsp cumin
- a dash of Mexican oregano
- a dash of salt
- 1/4 tsp smoked paprika
- 4 tsp corn starch
- 2 cups beef broth
- 1 cup milk
- 1 lb lean hamburger meat.
For the enchiladas:
- 1 package of at least 12 corn tortillas
- La Vaquita® Queso Fresco
- onions sliced
- lettuce shredded
- fresh jalapeños sliced and seeded if necessary
- fresh pico de gallo
For the homemade Ancho Chile Enchilada Sauce:
- In a medium sized bowl, whisk together the chile powders, cumin, oregano, paprika, salt. Set aside.
- In a large pot over medium high heat, cook your meat and crumble it. When your hamburger is cooked through and is no longer pink, drain excess grease. Leave a tiny hint of it though to act as a binder.
- Sprinkle the corn starch over the meat, and continue to cook, stirring for about 1-2 minutes. Next, add in the chile powder mixture. Coat the meat well, and stir for another minute to allow the spices to become aromatic.
- Slowly add a bit of beef broth, stirring well, and adding a bit more at a time. (This part reminds me of making a roux). Once all the beef broth is in, add in the milk.
- Allow to continue cooking, and stir the entire time. Eventually the mixture will come to a boil, and after about a minute it will thicken up and appear like a gravy. Turn off heat, and set aside.
To make the enchiladas:
- Pre Heat oven to 350 degrees. Spray a casserole pan with non-stick spray and place a large spoonful of sauce on the bottom. Swirl around to coat the bottom of the pan.
- You can heat your corn tortillas in the microwave to soften them. Take one at a time, and put 1-2 tablespoons of the sauce mixture (heavy on the meat, less on the liquid) inside the tortilla. You can roll it, or fold each side in and flatten it.
- Place side by side in the pan. If you use my method of flattening, you can stack a second set of filled flattened tortillas on top.
- Once all the stuffed tortillas are in the pan, cover with all the remaining sauce.
- Bake in the oven for 10-15 minutes.
- Remove from oven. Cover with crumbled La Vaquita® queso fresco.
- Focusing on the middle, add on a layer of shredded lettuce, sliced onions, sliced jalapeños and fresh pico de gallo.
- Serve and Enjoy!
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