Spicy Beef Enchiladas Recipe With Cornmeal Crepes

Beef Enchiladas Recipe Background

Many years ago I had a soft back cookbook called Crepes Cook Book. It was there we discovered our inspiration recipe for Beef Enchilada Crepes. Every time we’d make it, everyone would go nuts over it!

So, when Honey asked his mom what she wanted for her birthday she said without hesitation, “Beef enchiladas.”

Then, the same thing happened with Honey’s sister Phyllis. It seemed like we were destined to gift food as birthday presents – just like our Herb Parmesan Bread!

Spicy Beef Enchiladas Recipe with Cornmeal crepes can be made ahead and reheated.

Then, one day, we were preparing to make another batch of Mexican enchiladas when I couldn’t find my cookbook. I looked in every nook and cranny I could think of ! That book was nowhere to be found.

I went to the local bookstore to see if they had it. Nope! They didn’t have it! My last hope was to try Amazon. They were fairly new at the time and I didn’t really think they’d have it. But, surprise, surprise! They did.

Throughout the years, we’ve made countless beef enchiladas using that recipe!

1. Add the Jalapeño dip to the seasoned beef. 2. Ingredients for the Cornmeal crepes. 3. Brown the cornmeal crepe on one side only. 4. Cool the crepes on paper towels.

A three stage Tex-Mex main dish

Make this crowd pleasing casserole in three stages

1. Yellow Cornmeal Crepes
2. Beef Enchilada Filling
3. Spicy Cheesy Sauce

The steps are not complicated. We make the beef and bean filling and let it cool. Next we make the crepes, lining them up on the counter on top of paper towels.

Next comes to fill the cornmeal crepes with the delicious Mexican enchiladas filling. Spread some filling down the middle of the unbrowned side of the crepe.

Roll up and place seam side down in an oil-sprayed large rectangular baking dish.

The final touch is to pour the sauce over the enchiladas. Here you can either cover and bake in the oven, or cover and store in the refrigerator for later.

We’ve had the beef enchilada casserole in the fridge for several days before baking.

1. Fill the cornmeal crepes with the beef enchiladas recipe filling. 2. Make the cheesy topping. 3. Pour the cheese topping over the beef enchiladas. 4. The finished Spicy Beef Enchiladas Recipe with Cornmeal Crepes.

FAQs about Mexican Enchiladas

What is an enchilada?

An enchilada is a tortilla either corn or flour rolled around a filling and covered with a chili pepper sauce. There are many enchilada fillings…

• meats
• cheese
• beans
• potatoes
• vegetables
• combination of the above

Are authentic enchiladas made with corn or flour tortillas?

Corn tortillas are traditional choice for enchiladas but flour tortillas will also do. It’s really a person’s preference. The six inch and the 8 inch size work the best for fitting into casserole dishes.

What kind of cheese do Mexican restaurants use in enchiladas?

A cheese that melts easily such as

• Queso Blanco
• Manchego
• Queso Fresco
• Cotija

Mexican enchiladas usually use corn tortillas for the wrap.

Are enchiladas authentic Mexican food?

Enchiladas are an authentic Mexican dish but it’s made differently than the Tex-Mex version. Mexican enchiladas are typically tortillas that are first fired, dipped in a spicy enchilada sauce and then rolled up with a small amount of filling.

The enchilada originated in Mexico dating back to at least the Mayan time.

Do you cook corn tortillas before making enchiladas?

You should pre-cook the corn tortillas in a little bit of fat in order to develop the flavor and also to make them easier to fill and roll up. With the cornmeal crepes you don’t have to worry about it. They are very pliable and easy to roll.

Spicy Beef Enchiladas Recipe is tastier with cornmeal crepes holding the delicious beef-bean filling.

What to serve with Beef Enchilada Casserole

One bite of this spicy beef enchilada recipe with crepes and I swear you’ll hear the heavenly choir sing. I’m not exaggerating! This recipe is THAT good.

A combination salad such as Italian Summer Salad is all you’ll need.  As far as drinks go, drink what you like but again you should make it something light and fresh.

Honey and I don’t eat a lot of desserts. We’re usually very satisfied with our dinner, salad, veggie and wine. But for you dessert lovers, here are some Mexican-inspired desserts you might like.

We hope that you make this delicious beef enchiladas recipe, we know you won’t be disappointed!

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

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A Cuisinart DSA22-20 Dishwasher Safe Hard-Anodized Nonstick 8-Inch Open Skillet” rel=”nofollow”>8-inch non-stick skillet like this one is what we use. It’s important to have a skillet that heats evenly. A 6-inch skillet will also work although your crepes will naturally be smaller. One thing we don’t do is put our skillets in the dishwasher even if the directions say you can. We believe the non-stick finish lasts longer with a little care.

Spicy Beef Enchiladas Recipe With Cornmeal Crepes

This is a terrific Mexican enchiladas casserole that you can double and triple. We’ve made it for gatherings, birthdays, and just because we craved something spicy and tasty. It’s easy to make with ground beef and a bean dip. Don’t fret though, if you can’t find the dip we’ll tell you how you can spice up the enchiladas with just some refried beans. Once you taste this dish made with cornmeal crepes, you’ll never want to go back to the cornmeal tortillas. See if your family doesn’t beg you to make this often.

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Spicy Beef Enchiladas Recipe With Cornmeal Crepes

Cornmeal crepes are filled with seasoned ground beef that is mixed with jalapeño bean dip then topped with a spicy creamy cheese sauce. A fantastic version of Mexican enchiladas that will have your family begging for more. 

5 from 1 vote

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Course: Main Course

Cuisine: Mexican, Tex-Mex

Keyword: casserole, spicy beef, spicy mexican

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6 people

Calories: 520

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Ingredients

Yellow Cornmeal Crepes

• 1/3 cup all-purpose flour
• 1 1/2 cup milk
• 2/3 cup yellow cornmeal
• 2 eggs
• 1 tbsp vegetable oil
• 1/4 tsp salt
• solid shortening like crisco for wiping crepe pan

Beef Enchilada Crepes Filling

• 1 pound ground beef
• 1/2 cup onion chopped
• 1/2 cup green pepper chopped
• 10 1/2 oz. jalapeño bean dip (or refried beans) **Check out NOTES
• 1/2 tsp salt
• 1/8 tsp pepper

Cheese Sauce

• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp chili powder more if you like
• 1/4 tsp paprika more if you like( we used smoked)
• 1 1/2 cup milk
• hot sauce your preference
• 3/4 cup sharp cheddar cheese shredded (I've always added more)
• 1/4 cup pitted ripe olives sliced

Instructions

Cornmeal Crepes

• In bowl combine flour, milk, cornmeal, eggs, oil, and salt; beat with mixer til blended. 
• Heat a lightly greased skillet (this is where we use shortening and a paper towel to lightly coat the bottom. Do this in-between each crepe. Remove from heat. Spoon in about 2- 3  tablespoons batter; lift and tilt skillet to spread the batter evenly.  (see note on bottom) ***
• Return to the heat; brown one side only. Invert pan over paper toweling; remove crepe. Slightly bang the pan against the counter and the crepe should fall out. Stir the batter frequently to keep the cornmeal from settling. 
• Again wipe the inside of the pan with a little of the shortening on the  paper towel. Repeat to make about 16 crepes. If you make less, that's okay, you'll need 12 for the enchiladas. 

Beef Enchiladas Filling

• Cook the ground beef with the onion and the green pepper. Drain off the fat. 
• Blend in the jalapeño bean dip ( if you can't find the dip, following the instructions in the notes below) Add the salt and pepper. 

Cheese Sauce

• In a saucepan, mix the flour, salt, chili powder, and paprika together. Add the milk and several dashes of the bottled hot pepper sauce. 
• Stir and cook until bubbly. Stir in the shredded cheese and the ripe olives. 

Assembling the enchiladas

• Using 12 yellow cornmeal crepes spread about 1/4 cup filling down the center of the unbrowned side of the crepe. Roll up as for a jelly roll. 
• Place the enchilada seam side down in a vegetable oil sprayed 13X9X2 inch baking dish. Repeat with remaining crepes. Pour sauce over the enchiladas. Cover; bake at 375℉ until heated through, 25-30 minutes. 

Notes

** If you can't find the jalapeño dip, use refried beans. To add the additional zip, chop 2 jalapeño peppers and add them to the ground beef as it's cooking. Then follow the direction as listed. 

*** The batter amount is approximate depending on the size of your pan. Make sure that there is enough to cover the bottom of the pan. Look at the photo to give you an idea. 

Adapted from The Crepes Cook Book by Better Homes and Gardens. 

Nutrition

Calories: 520kcal | Carbohydrates: 34g | Protein: 27g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 135mg | Sodium: 1072mg | Potassium: 504mg | Fiber: 4g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 284mg | Iron: 3.3mg

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