Thank you The Mushroom Council for sponsoring this post. The Mushroom Council encourages you to make healthier choices by incorporating mushrooms into your meat dishes.
Ground beef and diced cremini mushrooms make an incredibly flavorful filling for these zesty, Mexican-inspired enchiladas. This quick and easy recipe is the perfect family-friendly meal for any night of the week!
This recipe for Beef and Mushroom Enchiladas is made using The Blend technique. This is a technique where finely chopped mushrooms are blended with ground meat. I have to admit that I was new to this concept but, after my family devoured these enchiladas, I’m definitely going to be using this technique more often.
You might be asking, why blend mushrooms into your ground beef? Because it creates a more nutritious, more sustainable meal. Plus, it’s delicious, of course! Even my son, who turned his nose up at the idea of eating mushrooms, loved these enchiladas!
What is a Blenditarian?
A Blenditarian is one who believes that the mighty, meaty mushroom makes meals more delicious, nutritious, and sustainable. By using The Blend technique one can:
- Bulk up their recipes by using a combination of ground meat and finely chopped mushrooms making meals stretch further.
- Add umami flavor to meals, reducing the need for excess added sodium.
- Help the planet by using one of Earth’s most sustainable ingredients. Did you know mushrooms are harvested in just a matter of days and don’t require much space or water?
Why This Recipe Works
- Mushrooms are low calorie and fat free, not to mention loaded with nutrients like B vitamins, potassium, and antioxidants. They are the perfect addition to this classic beef enchiladas recipe.
- Mexican rice as a base makes this an easy, filling casserole-style baked dish.
- This is a great way to sneak in more healthy foods.
How to Make Beef and Mushroom Enchiladas
Prep!
Thinly slice the sweet peppers and finely chop the mushrooms and onion. Shred the cheese.
Tip: prior to dicing the mushrooms, you can roast them for 10-15 minutes to enhance their flavor. Also be sure to finely chop the mushrooms to approximately the same size as the ground beef for easy, even blending.
Create!
Start making the rice first.
Present!
Scoop out the enchiladas and rice with a spatula. Serve hot.
Tips and Techniques for the Best Beef and Mushroom Enchiladas
- Dice the mushrooms to approximately the same size as the ground beef for easy, even blending.
- Prior to dicing the mushrooms, you can roast them for 10-15 minutes to enhance their flavor.
- Store leftover enchiladas in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Are mushrooms healthy? Yes. Mushrooms are low in calories and fat. They are also a good source of protein, fiber, and antioxidants.
- Can enchiladas be made ahead of time? Yes. You can prepare enchiladas ahead of time and store tightly covered in the refrigerator until you’re ready to make them. It’s recommended to not put the sauce on top until you are ready to bake. You will also need to increase the baking time by about 20 minutes.
- What do you serve with enchiladas? Some side dishes that go great with enchiladas are rice, refried beans, black beans, and corn salad. Toppings can include sour cream, lettuce, and tomatoes.
For more information about The Blend, and more delicious recipes, visit the Blenditarian website.
Love this recipe for Beef and Mushroom Enchiladas? Follow me on Pinterest, Instagram, and Facebook for more!
Beef and Mushroom Enchiladas
Ingredients
Mexican Rice
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 cup mini sweet peppers * sliced
- 1 cup basmati rice
- 11/2 cups water
Enchiladas
- 1 tablespoon extra virgin olive oil
- 1 sweet onion * finely chopped
- 1 pound ground beef
- 8 ounces cremini mushrooms * or variety of your choice, finely chopped
- 10 corn tortillas
- 1 15 ounce can enchilada sauce
- 4 ounces Monterey Cheese * shredded
- fresh cilantro * optional, garnish
Instructions
Mexican Rice
- Combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.
- Add one tablespoon of olive oil to a large skillet or sauce pot.
- Add the sliced sweet peppers and cook until they are just soft, about 5 minutes.
- Stir in the rice, water, and half of the spice mixture.
- Bring to a boil, then reduce the heat and simmer until the water is absorbed and the rice is tender, about 20 minutes.
- Once the rice is done cooking, spread it evenly into the bottom of a large casserole dish.
Beef and Mushroom Enchiladas
- Preheat your oven to 350°F.
- While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high.
- Add the onions and cook until soft and translucent, about 5 minutes.
- Add the ground beef, mushrooms, and the remaining half of the spice mixture.
- Cook the beef and mushrooms, breaking up the beef as it cooks, until it's no longer pink in the center, about 5-7 minutes.
- Warm the tortillas in a skillet over medium heat for about 15 seconds each.
- Fill the tortillas with the beef mixture, tuck in the sides, roll closed and place on top of the rice in the casserole dish.
- Top the filled tortillas with the enchilada sauce and cheese.
- Bake for 20-25 minutes, or until the cheese is melted and sauce is hot and bubbly.
Notes
Tips and Techniques for the Best Beef and Mushroom Enchiladas
- Dice the mushrooms to approximately the same size as the ground beef for easy, even blending.
- Prior to dicing the mushrooms, you can roast them for 10-15 minutes to enhance their flavor.
- Store leftover enchiladas in an air-tight container in the refrigerator. Use within 3-4 days.
