Smoky Jalapeño Beef Enchiladas Recipe

Mexican cuisine · 520 calories

Smoky Jalapeño Beef Enchiladas recipe

About this recipe

Smoky Jalapeño Beef Enchiladas are a hearty, protein-packed Mexican delight perfect for spice lovers and fitness enthusiasts. These enchiladas combine tender, seasoned ground beef with fiery jalapeños, wrapped in soft tortillas and smothered in a smoky tomato-based enchilada sauce. Topped with a generous layer of melted cheese, this dish offers a wonderful balance of heat, savoriness, and indulgence. Ideal for a satisfying dinner, these enchiladas bring street-style flavors to your table while keeping your protein goals on track. Perfect for a cozy date night or a budget-friendly meal that doesn’t compromise on taste or nutrition. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 1 lb Ground Beef
  • 200 g Cheddar Cheese
  • - Chilli Green Big
  • 1 Kg Kissan Tomato Puree
  • 30 g Smoked Paprika Powder
  • 100 g Jeera Powder
  • - Olive Oil
  • 200 g Sour Cream
  • - Red Chilli Powder
  • 1 kg Bell Peppers
  • 50 g Black Pepper Powder
  • 100 g Salt
  • 100 g Lemon

Instructions

  1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, breaking it into small pieces, and cook until browned, about 6-8 minutes. Drain any excess fat.
  2. 2. Add the jalapeños, bell peppers, smoked paprika, ground cumin, chili powder, black pepper, and salt to the skillet. Cook for another 3-4 minutes until the vegetables have softened and the spices are fragrant. Remove from heat.
  3. 3. Preheat your oven to 180°C (350°F). Grease a baking dish with the remaining olive oil.
  4. 4. Spread a thin layer of tomato purée over the base of the prepared baking dish. Fill each tortilla with a portion of the beef mixture, roll them tightly, and place them seam-side down in the dish.
  5. 5. Pour the remaining tomato purée evenly over the enchiladas. Sprinkle the shredded cheddar cheese over the top.
  6. 6. Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  7. 7. Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with fresh cilantro and serve with sour cream and lime wedges, if desired.