Joanna Gaines Beef Enchiladas Recipe

Joanna Gaines’ beef enchiladas might just be exactly what you’re craving.

The dish uses ground beef, corn tortillas, green chiles, red enchilada sauce, and a blend of Mexican cheese or sharp cheddar.

I love how simple yet flavorful the seasoning is with just chili powder, cumin, salt, and pepper.

A little tip: to avoid soggy tortillas, lightly fry them before filling.

These enchiladas come together quickly, and you’ll adore the combination of textures and tastes!

How to Make Joanna Gaines Beef Enchiladas

Ingredients

• 1 lb. Ground Beef
• 1 tsp. Chili Powder
• 1/2 tsp. Cumin
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 2 cups Enchilada Sauce
• 8 tortillas
• 2 cups Cheddar Cheese (shredded)
• 1 tbsp. Vegetable Oil

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Lightly grease a 9×13 baking dish.

Step 2:

Heat oil in a large skillet over medium heat.

Add chopped onion and minced garlic.

Sauté until the onions are soft.

Step 3:

Add ground beef to the skillet.

Cook until browned, breaking it up with a spoon.

Drain any excess fat.

Step 4:

Stir in chili powder, cumin, salt, and pepper.

Mix well.

Step 5:

Spread 1/2 cup of enchilada sauce in the bottom of the baking dish.

Spoon the beef mixture down the center of each tortilla.

Roll up tortillas and place seam-side down in the dish.

Step 6:

Pour the remaining enchilada sauce over the tortillas.

Sprinkle with shredded cheddar cheese.

Step 7:

Bake in the oven for 20 minutes or until the cheese is melted and bubbly.

Tips and Tricks for Making This Recipe

Softening Tortillas

Softening tortillas before filling makes them easier to roll without breaking.

Using Homemade Enchilada Sauce

If you have time, make your enchilada sauce from scratch for an even richer flavor.

Cheese Options

You can use a mix of cheddar and Monterey Jack cheese for a different texture and flavor blend.

Adding Extra Veggies

Consider adding bell peppers or corn to the beef mixture for added nutrients and color.

Making Ahead

You can assemble the enchiladas a day ahead and store them in the fridge.

Just increase the baking time by 10-15 minutes to account for the chill.

Enjoy making and eating these delicious enchiladas!

What to Serve with Joanna Gaines’ Beef Enchiladas

Classic Rice and Beans

You can never go wrong with a side of Mexican rice and black beans.

The robust flavors pair perfectly with the beef enchiladas.

Seasoned with cumin, lime, and cilantro, this side dish brings a zesty and satisfying taste.

Fresh Pico de Gallo

Pico de Gallo offers a fresh and vibrant contrast to the rich enchiladas.

The mix of tomatoes, onions, cilantro, and lime juice adds a refreshing touch.

Serve it chilled for the best experience!

Creamy Avocado Salad

Avocado salad is an excellent way to add creaminess and brightness to your meal.

Combine ripe avocados, cherry tomatoes, red onion, and a splash of lime juice.

You may add a bit of salt and pepper to taste.

Grilled Corn on the Cob

For something a bit different, try grilled corn on the cob.

Brush the corn with a blend of butter, chili powder, and a pinch of salt before grilling.

The smoky and sweet flavors complement the enchiladas wonderfully.

Roasted Sweet Potatoes

Roasted sweet potatoes are another unexpected yet delightful side dish.

Cut them into cubes, toss with olive oil, salt, and a hint of cinnamon.

Roast until they are tender and slightly caramelized.

Variations and Substitutions

Vegetarian Option

You can easily make these enchiladas vegetarian by substituting the ground beef with black beans or lentils.

Sauté the beans with onions, bell peppers, and your favorite taco seasoning.

Add some corn for an extra burst of sweetness and texture!

Cheese Choices

Feel free to mix up the cheeses used in this recipe.

Monterey Jack and cheddar are popular, but you can also try pepper jack for a kick or a Mexican blend for a rich, creamy flavor.

If you like it extra cheesy, no one’s stopping you!

Tortilla Alternatives

While traditional beef enchiladas use corn tortillas, flour tortillas work wonderfully too.

Consider using whole wheat tortillas for a slightly healthier twist.

If you’re gluten-free, look for gluten-free tortillas made from rice or almond flour—they hold up well and taste great.

Spicing it Up

If you love spicy food, don’t hold back on the heat.

Add finely chopped jalapeños or a dash of cayenne pepper to the beef mixture.

Consider topping the enchiladas with some sliced fresh or pickled jalapeños before baking.

Different Meats

Ground turkey or chicken can be excellent substitutes for ground beef.

They soak up the spices beautifully and provide a lighter option.

If you have leftover roasted or grilled meats, shred them and use them as a filling for a quick and delicious twist!

Sauce Swaps

Not a fan of red enchilada sauce?

Try using a green enchilada sauce or even a creamy white sauce for a different flavor profile.

You can also mix in some salsa for a unique taste.

How to Store Leftover Joanna Gaines Beef Enchiladas

Keeping your leftover Joanna Gaines Beef Enchiladas fresh is super easy!

You can store them in the fridge or freezer depending on how soon you want to enjoy them again.

Refrigerating

Place your leftovers in an airtight container.

Keep them in the refrigerator for up to 3-4 days.

Make sure to consume them within this time for the best taste.

Freezing

Wrap each enchilada tightly in aluminum foil.

Place the wrapped enchiladas in a freezer-safe container.

They can be frozen for up to 3 months.

When you’re ready to eat, let them thaw in the refrigerator overnight.

Tips for Storing

To save space, store the enchiladas in individual servings.

This makes it easier to grab just the amount you need later.

Always label your containers with the date to keep track of freshness.

Enjoying your leftovers just got a lot more manageable!

Common Mistakes to Avoid

Using the Wrong Type of Tortillas

Corn tortillas are a must for authentic beef enchiladas.

Flour tortillas can get too soggy once they absorb the enchilada sauce.

Always warm your corn tortillas before filling to avoid tearing!

Overstuffing the Enchiladas

It’s tempting to pack your enchiladas with lots of filling.

Overstuffing can cause them to burst and create a mess.

Use a moderate amount of filling to keep them intact and delicious.

Skimping on the Sauce

Enchiladas need plenty of sauce to stay moist and flavorful.

Too little sauce can result in dry enchiladas.

Cover the top generously with sauce before baking for best results.