A big, comforting Mexican-style dinner plate loaded with soft beef enchiladas covered in red chile sauce and bubbling melted cheese, creamy refried beans baked under even more cheese, fluffy Mexican rice, and a fresh crispy tostada salad on the side. This is the kind of filling homemade plate you serve hot straight from the kitchen.
Recipe Information
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients
For the Beef Enchiladas
1½ lbs ground beef
12 corn tortillas
½ white onion, finely diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon Mexican oregano
Salt and black pepper to taste
3 cups red enchilada sauce
3 cups shredded Monterey Jack, Oaxaca, or Chihuahua cheese
2 tablespoons vegetable oil
For the Refried Beans
3 cups cooked pinto beans
2 tablespoons lard or vegetable oil
¼ white onion
1 garlic clove
½ cup bean broth
Salt to taste
1 cup shredded cheese
For the Mexican Rice
1½ cups long-grain white rice
2 tablespoons vegetable oil
2 Roma tomatoes
¼ white onion
1 garlic clove
2½ cups chicken broth
½ teaspoon cumin
Salt to taste
For the Fresh Tostada Salad
Crispy corn tostadas
2 cups shredded iceberg lettuce
2 Roma tomatoes, diced
¼ white onion, diced
Fresh cilantro
Sour cream
Lime wedges
Instructions
1. Prepare the Beef Filling
Heat a large skillet over medium heat and add the ground beef. Break it into small pieces and cook until nicely browned.
Add the diced onion and garlic. Season with cumin, chili powder, Mexican oregano, salt, and black pepper.
Cook for another 5 minutes until the onion is soft and the beef is well seasoned. Drain excess grease if necessary.
2. Assemble the Enchiladas
Warm the corn tortillas in a small amount of oil for just a few seconds per side. They should become soft and flexible, not crispy.
Spread a little red enchilada sauce over the bottom of a baking dish.
Fill each tortilla with seasoned beef and a small handful of cheese. Roll tightly and arrange seam-side down in the baking dish.
Pour the remaining red sauce generously over the enchiladas.
Cover with plenty of shredded cheese.
Bake at 375°F (190°C) for 20–25 minutes, until the sauce is bubbling and the cheese has melted with scattered golden-brown spots.
3. Make the Refried Beans
Heat the lard or oil in a skillet.
Cook the onion and garlic until fragrant. Add the pinto beans with a little bean broth.
Mash the beans directly in the skillet, leaving a few small pieces for a rustic homemade texture.
Season with salt.
Transfer to an oven-safe dish, cover generously with shredded cheese, and heat until the cheese is melted and lightly browned.
4. Cook the Mexican Rice
Blend the tomatoes, onion, garlic, and about ½ cup of the chicken broth until smooth.
Heat the oil in a saucepan and toast the dry rice until lightly golden.
Pour in the tomato mixture carefully.
Add the remaining chicken broth, cumin, and salt.
Bring to a simmer, cover, and cook over low heat for approximately 18–20 minutes.
Turn off the heat and allow the rice to rest covered for 10 minutes before fluffing with a fork.
5. Prepare the Fresh Tostada Salad
Top a crispy tostada with shredded iceberg lettuce.
Add diced tomatoes, white onion, and fresh cilantro.
Place extra lettuce beside the tostada and add a generous spoonful of cold sour cream.
How to Serve
Spoon a large portion of cheesy refried beans onto one side of a dinner plate. Add two hot beef enchiladas beside the beans, allowing some of the melted cheese and red sauce to spread naturally across the plate.
Add a generous mound of fluffy Mexican rice.
Finish with the crispy tostada salad, fresh lettuce, tomato, onion, and sour cream.
Serve immediately while the enchiladas and cheese are still hot.
Homemade Tip
For that real Mexican family-kitchen flavor, use homemade red chile sauce made with dried guajillo and ancho chiles instead of canned enchilada sauce. Also, don’t make the plate too neat—the melted cheese, red sauce, and refried beans naturally running together are part of what makes this kind of homemade plate so good. 🌶️🧀