Description
Beef enchiladas are a hearty and comforting Mexican dish made with seasoned ground beef, rolled in soft tortillas, covered in rich enchilada sauce, and topped with melted cheese.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup canned diced tomatoes (with green chilies if desired)
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 8 large flour or corn tortillas
- ¼ cup chopped fresh cilantro
- ½ cup sliced black olives (optional)
- Sour cream, for serving (optional)
- Chopped green onions, for serving (optional)
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and garlic; cook until onion is soft and translucent.
- Stir in taco seasoning and diced tomatoes; simmer for about 5 minutes.
- Preheat oven to 375°F (190°C). Warm corn tortillas if using to make them pliable.
- Spread ½ cup enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place beef mixture and some cheese on each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas; top with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
Notes
- Use different cheeses like Monterey Jack or Mexican blend for variety.
- Add veggies like bell peppers, corn, or black beans for extra nutrition.
- Choose enchilada sauce based on desired spice level.
- Warm tortillas to prevent cracking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 4g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
