Description
This Beef Enchiladas recipe features a savory ground beef filling seasoned with taco spices and green chiles, wrapped in corn tortillas, then baked with enchilada sauce and melted Mexican cheese. Perfect for a hearty, comforting meal, these enchiladas are easily customizable with your favorite toppings like sour cream, avocado, and fresh cilantro.
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 beef: Over medium-high heat in a skillet, brown ground beef until fully cooked. Remove beef and set aside. Drain any fat from the skillet.
- Sauté onions and garlic: In the same skillet, sauté diced onions in some oil until soft. Add minced garlic and cook for another 30 seconds until fragrant.
- Add seasoning and simmer: Return the beef to the skillet. Add taco seasoning, tomato paste, diced green chiles, and the amount of water specified on the taco seasoning packet. Simmer until the water has cooked down and the mixture thickens. Taste and season with salt and pepper if needed.
- Prepare baking dish: Spread 1/2 cup of the enchilada sauce evenly on the bottom of a casserole dish to prevent sticking.
- Assemble enchiladas: Place 1/3 cup of the beef filling in a line down the center of each tortilla, then top with 1/4 cup shredded cheese. Roll up the tortilla tightly and place seam side down in the casserole dish. Repeat with all 8 tortillas.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup of shredded cheese 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 oven and serve hot with your favorite toppings such as sour cream, avocado, cilantro, and hot sauce. Enjoy!
Notes
- If corn tortillas tear while 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 pliable.
- Add bulk to your enchiladas by including refried beans, black beans, or rice in the filling.
- For a different twist, substitute red enchilada sauce with green enchilada sauce.
- Enhance the beef filling with additional spices like chili powder or chipotle chili powder, or mix in crumbled cooked chorizo for extra flavor.
- Use freshly shredded Mexican cheese blend for better melting and flavor.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
