Description
Delicious and hearty Beef Enchiladas made with seasoned ground beef, savory enchilada sauce, melty Mexican cheese, and a variety of fresh toppings. Perfect baked until bubbly and served hot for a satisfying 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
- Brown the beef: Over medium-high heat in a skillet, brown the ground beef until fully cooked. Remove the beef from the skillet and set aside. Drain any excess fat from the pan.
- Sauté the onions and garlic: In the same skillet, add a small amount of oil and sauté the diced onion until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
- Combine filling ingredients: Return the cooked beef to the skillet. Add the taco seasoning, tomato paste, diced green chiles, and water as instructed on the taco seasoning packet. Simmer the mixture until the water evaporates and the flavors meld. Taste and season with salt and pepper as needed.
- Prepare the baking dish and sauce: Spread 1/2 cup of the red enchilada sauce evenly on the bottom of a 9x13 inch casserole dish to prevent sticking and add flavor.
- Assemble the enchiladas: Place 1/3 cup of the beef filling in a line down the center of each corn tortilla. Top each with 1/4 cup of shredded Mexican cheese. Roll the tortilla tightly around the filling and place seam side down in the casserole dish. Repeat this process for all 8 tortillas.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake the enchiladas: Bake uncovered on the center rack of the oven preheated to 350°F for 20 minutes, or until the cheese on top is melted and bubbly.
- Serve with toppings: Remove the enchiladas from the oven and serve hot with your favorite 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 corn tortillas tear when rolling, warm 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 rice for extra texture and flavor.
- Try using green enchilada sauce instead of red to switch up the flavor profile.
- Enhance the beef filling with additional spices like chili powder or chipotle chili powder, or substitute part of the ground beef with cooked crumbled chorizo for a smoky twist.
- Adjust seasoning and toppings according to personal taste preferences for a customized enchilada experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
