Description
A classic Beef Enchiladas recipe featuring seasoned ground beef wrapped in corn tortillas, smothered in rich red enchilada sauce, and topped with melted Mexican cheese. Perfectly baked and served with your choice of toppings for a comforting and flavorful 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 beef: Over medium-high heat in a large skillet, brown the ground beef until fully cooked. Remove the beef from the skillet and set aside. Drain any excess fat from the skillet.
- Sauté aromatics: In the same skillet, add a bit of oil and sauté the diced onions until soft and translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Combine and simmer: Return the cooked beef to the skillet. Stir in the taco seasoning, tomato paste, diced green chiles, and add water according to the taco seasoning packet instructions. Simmer the mixture until the water has mostly evaporated and the filling is thickened. Taste and season with salt and pepper if needed.
- Prepare baking dish: Spread 1/2 cup of the red enchilada sauce evenly on the bottom of a casserole dish to prevent sticking and add flavor.
- Assemble enchiladas: Place about 1/3 cup of the beef mixture in a straight line down the center of each corn tortilla. Top the beef filling with 1/4 cup of shredded Mexican cheese. Roll the tortilla tightly and place it seam side down in the prepared casserole dish. Repeat with all 8 tortillas.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese on top.
- Bake: Place the casserole dish uncovered on the center rack of a preheated oven at 350°F. Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove 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 your corn tortillas tear while rolling, heat them in a dry pan for 30 seconds on each side or microwave a stack covered with a damp paper towel for 20-30 seconds to make them more pliable.
- For a heartier dish, add fillings like refried beans, black beans, or rice to the beef mixture.
- Try using green enchilada sauce instead of red for a different flavor variation.
- Add extra spices like chili powder or chipotle powder to the beef filling to boost flavor, or mix ground beef with crumbled cooked chorizo for a richer taste.
- Refer to the recipe tips section for additional helpful suggestions and ingredient substitutions.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
