Description
This hearty Beef Enchiladas recipe features a flavorful ground beef filling seasoned with taco spices and green chiles, rolled inside soft corn tortillas, covered in savory red enchilada sauce and melted Mexican cheese. Baked to perfection and served with your choice of toppings like sour cream, avocado, and pico de gallo, these enchiladas make a delicious and satisfying meal perfect for dinner.
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 (Optional)
- 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: In a skillet over medium-high heat, brown the ground beef until fully cooked. Remove the beef and set aside. Drain any fat from the skillet.
- Sauté the aromatics: Add a small amount of oil to the skillet and cook the diced onions until soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine beef and season: Return the cooked beef to the skillet. Stir in the taco seasoning, tomato paste, diced green chiles, and the amount of water specified on the taco seasoning packet (usually about 2/3 cup). Simmer until the water reduces and the mixture thickens. Taste and season with salt and pepper as 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 with 1/4 cup of shredded cheese. Roll the tortilla tightly around the filling and place it seam side down in the casserole dish. Repeat with remaining tortillas and filling.
- Top enchiladas with sauce and cheese: Pour the remaining enchilada sauce evenly over the assembled rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Place the casserole dish uncovered on the center oven rack and bake at 350°F for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve the enchiladas 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 skillet for 30 seconds per side or microwave stacked tortillas covered with a damp paper towel for 20-30 seconds to make them pliable.
- Add extra fillings like refried beans, black beans, or rice for a heartier dish.
- Try using green enchilada sauce instead of red for a different flavor profile.
- Enhance the beef filling by adding chili powder, chipotle chili powder, or mixing in crumbled cooked chorizo.
- Be sure to drain excess fat from the cooked beef to avoid greasy enchiladas.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
