Description
This classic Beef Enchiladas recipe features a savory ground beef filling seasoned with taco spices and green chiles, wrapped in soft corn tortillas, smothered with rich red enchilada sauce and melted Mexican cheese. Perfectly baked until bubbly and served with your favorite toppings like sour cream and fresh cilantro, these enchiladas make a satisfying and flavorful 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: Over medium-high heat in a skillet or pan, brown the ground beef until fully cooked. Remove the beef and set aside. Drain any excess fat from the pan.
- Sauté onions and garlic: Add a little oil to the pan and sauté the diced onions until soft and translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Combine filling ingredients: Return the cooked beef to the pan and stir in taco seasoning, tomato paste, diced green chiles, and water as directed on the taco seasoning packet. Simmer the mixture until the water cooks down and the filling thickens. Taste and season with salt and pepper if needed.
- Prepare the baking dish: Spread 1/2 cup of the red enchilada sauce evenly over the bottom of a casserole dish (approx. 9x13 inches).
- Assemble the enchiladas: Place 1/3 cup of the beef filling in a line down the center of each corn tortilla. Top the 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 this process with the remaining tortillas and filling.
- Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake the enchiladas: Bake uncovered on the center rack in a preheated oven at 350°F for 20 minutes or until the cheese has melted and is bubbly.
- Serve: Remove from the oven and serve hot with your choice of 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 stack them on a plate, cover with a damp paper towel, and microwave for 20-30 seconds to make them more pliable.
- Bulk up the filling by adding refried beans, black beans, or cooked rice for extra texture and flavor.
- Try using green enchilada sauce instead of red for a different flavor profile.
- Enhance the beef filling by adding spices like chili powder or chipotle chili powder, or mix ground beef with crumbled cooked chorizo for extra depth.
- For easier cleanup, line the casserole dish with foil before adding the enchiladas.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
