Description
A delicious and hearty Beef Enchiladas recipe featuring seasoned ground beef, a rich enchilada sauce, and melted Mexican cheese, baked to perfection and served with an array of fresh toppings.
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 ground 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, add some oil and sauté diced onions until soft. Add minced garlic and cook for another 30 seconds until fragrant.
- Combine ingredients for beef filling: Return the cooked beef to the skillet. Add taco seasoning, tomato paste, diced green chiles, and water according to taco seasoning packet instructions. Simmer until the water reduces and the mixture thickens. Taste and season with salt and pepper if needed.
- Prepare casserole dish: Spread 1/2 cup of the red enchilada sauce evenly on the bottom of a 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 Mexican cheese. Roll the tortilla tightly and place seam side down in the casserole dish. Repeat with the remaining tortillas and filling.
- Top and bake: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered in the center rack of a preheated oven at 350°F for 20 minutes, or until the cheese has melted.
- Serve: Dish out the enchiladas hot and serve with desired 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, heat them in a dry pan for 30 seconds on each side or stack and cover with a damp paper towel, microwaving for 20-30 seconds to increase pliability.
- Bulk up the filling by adding refried beans, black beans, or rice for extra texture and flavor.
- Switch to green enchilada sauce for a different flavor profile.
- Add more spices like chili powder or chipotle chili powder to the beef mixture, or mix ground beef with cooked crumbled chorizo for extra richness.
- Use fresh, high-quality Mexican cheese blend for best melting and flavor results.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
