Description
Delicious and hearty beef enchiladas made with seasoned ground beef, enchilada sauce, corn tortillas, and a generous amount of melted Mexican cheese blend. These baked enchiladas come together quickly with simple ingredients and are perfect for a comforting Mexican-inspired meal.
Ingredients
Scale
BEEF FILLING
- 1 lb. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz.) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz.) can diced green chiles
ENCHILADAS
- 1 (15 oz.) can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend, shredded and divided
TOPPINGS
- Sour cream
- Fresh cilantro
- Pico de gallo
- Diced avocado
- Shredded lettuce
- Sliced green onions
- Chopped red onions
- Cotija cheese
- Hot sauce
Instructions
- Cook the beef: Over medium-high heat in a skillet or pan, brown ground beef until fully cooked. Remove the beef from the pan and set aside. Drain any excess fat from the pot.
- Sauté aromatics: In the same pan, sauté diced onions in a bit of oil until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Combine beef and season: Return the cooked beef to the pan. Add taco seasoning, tomato paste, diced green chiles, and the amount of water recommended on the taco seasoning packet. Simmer until the water has mostly evaporated and the mixture thickens. Taste and season with salt and pepper if needed.
- Prepare baking dish: Spread 1/2 cup of the red enchilada sauce evenly across the bottom of a 9x13 inch casserole dish.
- Assemble enchiladas: Place 1/3 cup of the beef mixture in a straight line down the center of a corn tortilla. Top with 1/4 cup shredded cheese. Roll the tortilla tightly and place seam side down in the prepared casserole dish. Repeat this process with the remaining tortillas and filling.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
- Bake: Bake uncovered on the center rack of the oven at 350°F for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve hot with your choice of toppings such as sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, cotija cheese, or hot sauce.
Notes
- If your corn tortillas tear when rolling, heat them in a dry pan for 30 seconds on each side or microwave stacked tortillas covered with a damp paper towel for 20-30 seconds to make them more pliable.
- Bulk up the filling by adding refried beans, black beans, or cooked rice for extra texture and flavor.
- Switch up the red enchilada sauce with green enchilada sauce for a different flavor twist.
- Enhance the beef filling by adding extra spices such as chili powder or chipotle chili powder, or use a mix of ground beef and cooked crumbled chorizo for more depth.
- Use a 9x13 inch casserole dish for assembling and baking the enchiladas to ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
