Enchiladas with Mexican Beer Enchilada Sauce

Dana Ramsey


My husband loves cooking with beer and has turned me on to doing also. Friday night was Mexican night so I decided enchiladas were going to be on the menu and came up with this recipe. I realize there are many similar recipes out there but this is my twist to an all time favorite.

pinch tips: How to Use a Meat Thermometer



4 - 6


15 Min


25 Min


Stove Top


1 pkg
of 93% lean ground beef (mine was 1.32 lbs)
3/4 c
chopped green onions, use the whole thing
3 tsp
minced garlic
1 1/2 c
frozen corn
8 oz
shredded mexican cheese blend (i used sargento)
1 can(s)
diced tomatoes, drained
cap full of mrs. dash southwest chipotle seasoning
2/3 c
leftover wild rice or brown rice or even white (i used wild)
1 can(s)
10 oz. red enchilada sauce
12 oz bottle of mexican beer (i used modelo)
count medium tortilla soft taco shells
1 c
salsa or picante sauce

Directions Step-By-Step

Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy