Tray Of Ground Beef Enchiladas (25 Ct.) Recipe

Prepare aromatics

Peel and finely dice the 3 yellow onions. Mince the 8 garlic cloves. Set aside.

Brown the beef

In a very large heavy skillet or braising pan, heat 3 tbs vegetable oil over medium-high heat. Add the diced onions and sauté 5–7 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant. Add the 4 lb ground beef, breaking it up with a spoon. Cook 8–10 minutes until fully browned with no pink remaining.

Drain fat and return

If the beef releases a large amount of fat, carefully drain most of it from the pan, leaving a thin film for flavor. Return the pan to medium heat.

Build the filling flavor

Stir in 1 cup tomato paste, 2 cups beef broth, 4 tbs chili powder, 2 tbs ground cumin, 2 tbs dried oregano, 2.5 tbs salt and 2 tsp black pepper. Mix thoroughly so the tomato paste is evenly incorporated. Bring to a low simmer and cook 6–8 minutes to let flavors meld. If the mixture seems too thick or dry, add up to 1/2 cup additional beef broth.

Adjust thickness

If the filling is loose and watery, mix 2 tbs cornstarch with 2 tbs cold water until smooth, then stir it into the simmering filling and simmer 1–2 minutes until slightly thickened. Remove from heat.

Bind with cheese (optional)

If you prefer a slightly creamier filling, stir in 2 cups of the shredded cheddar cheese while the filling is warm so it melts and binds the mixture. Reserve the remaining cheese for filling and topping.

Warm the enchilada sauce

Place the 8 cups of prepared enchilada sauce in a medium saucepan over low heat. Stir in the optional 1 tbs extra chili powder if you want a bolder flavor. If the sauce is very thick, thin it with up to 1/2 cup beef broth or water until it reaches a spoonable consistency. Keep the sauce warm over the lowest burner until assembly.

Taste and adjust seasoning: check for salt, pepper and chili heat and adjust (a pinch more salt or a little extra chili powder) so the sauce is well seasoned to stand up to the beef and cheese.

Preheat and prep pans

Preheat oven to 350°F (175°C). Lightly grease one full-size hotel pan (approx. 12 x 20 in) or two 9x13 baking dishes with 1 tbs cooking spray or the 1 tbs oil. Place pans near your assembly area.

Warm tortillas

Warm the 25 flour tortillas so they are pliable and won't crack when rolled. Options: wrap stacks of 6–8 tortillas in a damp kitchen towel and microwave 30–45 seconds, or heat tortillas briefly in a dry skillet brushed with a little of the 2 tbs oil (15–20 seconds per side). Keep warmed tortillas covered with a towel while assembling.

Assemble enchiladas

Working one tortilla at a time: place a warmed tortilla on a flat surface. Spoon about 2–3 heaping tablespoons (roughly 1/4 cup) of the beef filling down the center, then sprinkle about 2–3 tablespoons shredded cheese (mix of cheddar and Monterey Jack). Lightly brush or ladle a small amount of the warm enchilada sauce (2–3 tbsp) on the inside of the tortilla before rolling to keep it moist. Roll tortilla tightly and place seam-side down in the prepared pan. Repeat until all 25 enchiladas are arranged in the pan(s) snugly.

Top with sauce and cheese

Pour the remaining warm enchilada sauce evenly over the rolled enchiladas, using a ladle to coat each roll. Sprinkle the remaining shredded cheddar and the 4 cups Monterey Jack evenly over the top so the sauce and cheese fully cover the tray.

Bake

Bake in the preheated 350°F (175°C) oven for 20–30 minutes, until sauce is bubbling and cheese is fully melted and starting to turn golden at the edges. If you are using deeper pans or chilled pans, baking time may extend to 30–35 minutes; bake until heated through.

Rest and garnish

Remove from oven and let rest 8–10 minutes to allow the sauce to set slightly (this makes serving cleaner). Garnish with the diced white onion, chopped cilantro, sliced green onions and black olives as desired. Serve with sour cream on the side or dotted on each portion.

Portioning: this tray yields 25 individual enchiladas (1 per serving). Use a spatula to lift each seam-side-down enchilada from the pan and transfer to plates, spooning any pan juices over the top.