Description
Classic Beef Enchiladas made with seasoned ground beef, diced green chiles, and a blend of Mexican cheeses, baked in rich red enchilada sauce and topped with your favorite fresh toppings for a flavorful and satisfying 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 Ground Beef: Over medium-high heat in a skillet, brown ground beef until fully cooked. Remove beef from pan and set aside. Drain any excess fat from the skillet.
- Sauté Onions and Garlic: In the same skillet, add a small amount of oil and sauté diced onions until they become soft and translucent. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine Beef Filling: Return the cooked ground beef to the skillet. Add taco seasoning, tomato paste, diced green chiles, and the amount of water specified on the taco seasoning packet. Stir well and simmer until most of the water has evaporated and the mixture thickens. Taste and season with salt and pepper if needed.
- Prepare Baking Dish: Spread 1/2 cup of red enchilada sauce evenly on the bottom of a casserole dish to prevent sticking and add flavor.
- 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 blend. Roll the tortilla tightly and place it seam side down in the prepared casserole dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake the enchiladas uncovered on the center rack of the oven at 350°F for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve hot with your choice of 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, 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 soften and improve pliability.
- To add more bulk, mix in additional fillings such as refried beans, black beans, or cooked rice with the beef mixture.
- Try substituting red enchilada sauce with green enchilada sauce for a different flavor profile.
- Enhance the beef filling with extra spices like chili powder or chipotle chili powder, or mix ground beef with crumbled cooked chorizo for added depth.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
- For a milder option, reduce the amount of taco seasoning or omit spicy toppings.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
