A comforting Southwestern classic featuring savory ground beef rolled in corn tortillas, smothered in a rich, homemade red chile sauce, and baked with melted cheese. Perfect for a hearty family dinner.
Prep30 min
Cook40 min
Soak20 min
Servings4
Serving size: 2 enchiladas
768cal
44gprotein
64gcarbs
Ingredients
8 whole Dried New Mexico Chiles (Stems and seeds removed)
4 cups Hot Water (For soaking chiles)
2 tbsp Vegetable Oil (For the sauce)
1 medium White Onion (Half roughly chopped, half finely diced)
4 cloves Garlic (2 for sauce, 2 minced for filling)
2 tbsp All-Purpose Flour
2 cups Beef Broth (Can substitute with vegetable broth)
1.5 tsp Ground Cumin (1 tsp for sauce, 0.5 tsp for filling)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
About Red Chile Beef Enchiladas, Spanish Rice and Pinto Beans
Tangy, protein-packed Red Chile Beef Enchiladas with Spanish rice & pinto beans – a perfectly spiced homestyle treat!
This southwest dish is perfect for dinner. With 2167.73 calories and 126.33999999999999g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
1.5 tsp Salt (1 tsp for sauce, 0.5 tsp for filling, or to taste)
1 lb Ground Beef (85/15 lean recommended)
0.5 tsp Black Pepper (Freshly ground)
8 whole Corn Tortillas (6-inch size)
0.25 cup Canola Oil (For frying tortillas)
2 cups Shredded Mexican Cheese Blend (Or a mix of Monterey Jack and Cheddar)
0.25 cup Sour Cream (For garnish, optional)
2 tbsp Cilantro (Freshly chopped, for garnish, optional)
Instructions
1
Prepare the Red Chile Sauce
Wipe the dried chiles clean. In a dry, hot skillet over medium heat, toast the chiles for 30-60 seconds per side until they are fragrant and slightly puffed. Do not let them burn or they will become bitter.
Transfer the toasted chiles to a medium bowl and cover with 4 cups of hot water. Let them soak for 25-30 minutes until they are very soft and pliable.
Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, the roughly chopped half of the onion, 2 cloves of garlic, and 2 cups of beef broth. Blend on high for 2 minutes until completely smooth.
Place a fine-mesh sieve over a bowl and pour the chile mixture through it, using a spatula to press all the liquid out. Discard the solids left in the sieve.
In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Slowly pour in the strained chile sauce while whisking continuously to prevent lumps. Stir in 1 tsp cumin, Mexican oregano, and 1 tsp salt. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Set aside and keep warm.
2
Cook the Beef Filling
In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the finely diced half of the onion and cook until softened, about 4-5 minutes.
Add the 2 minced garlic cloves and cook for 1 minute more until fragrant.
Add the ground beef to the skillet. Use a spoon to break it apart and cook until fully browned, about 6-8 minutes. Drain any excess grease from the pan.
Stir in the remaining 0.5 tsp of cumin, 0.5 tsp of salt, and black pepper. Mix well to combine, then remove from the heat.
3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the red chile sauce evenly over the bottom of a 9x13 inch baking dish.
In a small skillet, heat 1/4 cup of canola oil over medium heat. Using tongs, carefully fry each corn tortilla for 10-15 seconds per side. The goal is to make them pliable, not crispy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
Working one at a time, dip a softened tortilla into the warm red chile sauce, ensuring it's fully coated on both sides.
Lay the sauced tortilla on a clean plate. Spoon about 3 tablespoons of the beef filling and a sprinkle of shredded cheese down the center.
Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them in a single layer.
4
Bake and Serve
Pour the remaining red chile sauce evenly over the top of the rolled enchiladas in the dish.
Sprinkle the remaining shredded cheese over the sauce.
Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly golden.
Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows them to set and makes serving easier.
Garnish with sour cream and fresh cilantro before serving.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with the lid and let it simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed.
5
Rest and Fluff
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This crucial step allows the rice to steam and become fluffy.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
6
Garnish and Serve
Gently stir in the chopped fresh cilantro.
Serve warm as a side dish, with fresh lime wedges for squeezing over.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
