Hairy Bikers Beef Enchiladas Recipe

This bubbling, cheesy Hairy Bikers Beef Enchiladas Recipe is made with lean beef mince, a homemade tomato sauce, and kidney beans, ready in just one hour. The hero moment comes when you pull the dish from the oven, revealing golden, melted cheddar bubbling over the crisp tortilla edges. I love how this version ditches the jarred sauce for something far fresher and tastier.

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What Makes This Version Different

I used to rely on those supermarket kits with the plastic-tasting tortillas and sachets of salty seasoning, but this recipe completely changed my mind. The difference here is the homemade sauce and the use of lean beef mince, which keeps the dish lighter without sacrificing that comforting, rich flavour we all crave.

One mistake I learned to avoid was overfilling the tortillas; if you pack them too tight, they split open in the oven and you lose that lovely defined shape. Making your own simple tomato sauce instead of pouring it from a jar adds a depth of flavour that really lifts the whole meal from “quick fix” to proper family feast.

Hairy Bikers Beef Enchiladas Recipe Ingredients

For the Chilli Beef:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 1 tsp mild chilli powder (add more for heat)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 200ml beef stock
• 1 x 400g tin kidney beans, rinsed and drained

For the Sauce and Assembly:

• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper
• 8 medium soft flour or corn tortillas
• 100g mature cheddar cheese, grated

How To Make Hairy Bikers Beef Enchiladas Recipe

1. Make the Chilli Beef: Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and lean beef mince, cooking for another 5 minutes until the beef is browned. Drain off any excess fat if needed.
2. Simmer the Filling: Stir in the chilli powder, cumin, and oregano, cooking for 1 minute. Pour in one tin of chopped tomatoes, the tomato purée, sugar, and beef stock. Bring to a simmer and cook gently for 20 minutes until the sauce has thickened. Stir in the kidney beans and cook for a further 2-3 minutes. Season well with salt and pepper.
3. Prepare the Sauce: While the beef simmers, place the second tin of chopped tomatoes in a separate saucepan with a pinch of salt and sugar. Simmer for 10-15 minutes until reduced and slightly thickened. This will be your topping sauce.
4. Assemble the Enchiladas: Preheat your oven to 200°C (180°C fan/Gas 6). Lay out a tortilla and spoon a portion of the beef mixture down the centre. Roll it up tightly and place it seam-side down in a large baking dish. Repeat with the remaining tortillas, packing them snugly together.
5. Bake: Pour the thickened tomato sauce over the rolled tortillas, spreading it to cover the centre. Sprinkle the grated cheddar cheese generously over the top. Bake for 20 minutes until the cheese is bubbling and golden brown.

Recipe Tips

• Warm the tortillas: Before rolling, zap your tortillas in the microwave for 10 seconds or wrap them in foil in the oven. Warm tortillas are more pliable and won’t crack when you roll them.
• Don’t skip the reduction: Make sure you simmer the beef mixture until it’s thick and not watery. If it’s too wet, the tortillas will turn into a soggy mess at the bottom of the dish.
• Customize the heat: The teaspoon of chilli powder is family-friendly, but if you like a kick, add chopped fresh jalapeños or a pinch of cayenne pepper to the beef mixture.

What To Serve With Beef Enchiladas

These enchiladas are quite filling on their own, but a crisp green salad with lime vinaigrette cuts through the richness of the cheese perfectly. I also like serving them with a side of Mexican-style rice or a simple guacamole to add freshness to the plate.

How To Store

Leftovers keep well in the fridge for up to 3 days; just cover the dish tightly with foil. You can also freeze the assembled (but unbaked) enchiladas for up to 3 months—just defrost thoroughly in the fridge before baking as directed.

FAQs

Can I use corn tortillas instead of flour?
Yes, corn tortillas are traditional and delicious, but they are more fragile. Briefly fry them in a little oil for a few seconds to soften them before rolling to prevent breaking.

Is this recipe spicy?
As written, it is mild and suitable for children. You can easily increase the heat by adding fresh chillies or hot sauce to the filling.

Can I swap the beans?
Absolutely, black beans or pinto beans work just as well as kidney beans. If you don’t like beans, you can leave them out, but they add great texture and fibre.

Nutrition

• Calories: 750 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 1.5g
• Total Carbohydrate: 65g
• Protein: 40g

Try More Recipes:

• Hairy Bikers Coq Au Vin Recipe
• Hairy Bikers Cod Wrapped In Parma Ham Recipe
• Hairy Bikers Cod And Chorizo Stew Recipe