- : 20-25 minutes
- : 30-35 minutes
- : 6-8 enchiladas
- : The combination of seasoned beef, melty cheese, and tangy enchilada sauce is simply irresistible.
- : Despite the incredible flavor, this recipe is straightforward and doesn’t require any fancy cooking skills.
- : With a little prep, you can have these enchiladas on the table in under an hour.
- : Easily adjust the spice level, fillings, and toppings to create your dream enchiladas.
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 (10 ounce) can of diced tomatoes and green chilies (like Rotel), undrained
- 1 (10 ounce) can enchilada sauce (I prefer red)
- 1 cup shredded cheddar cheese, divided
- 8-10 flour tortillas (6-inch size)
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions
- : In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- : Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- : Stir in the taco seasoning and diced tomatoes and green chilies. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.
- : Preheat your oven to 350°F (175°C). Pour about ½ cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking.
- Warm the tortillas slightly to make them more pliable (you can microwave them for 15-20 seconds).
- : Spoon about ¼ cup of the beef mixture onto each tortilla. Sprinkle with about 2 tablespoons of shredded cheddar cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- : Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
- : Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- : Remove from the oven and let cool slightly before serving. Top with your favorite toppings, like sour cream, guacamole, cilantro, and green onions.
- : Serve these enchiladas with a side of rice and beans for a complete Mexican-inspired meal.
- : Ditch the tacos and try these enchiladas for a fun twist on Taco Tuesday.
- : These enchiladas are great for parties and potlucks because they’re easy to make ahead of time and transport.
- : Pair these with a simple side salad with a tangy lime vinaigrette.
- : Add a pinch of cayenne pepper or a few dashes of hot sauce to the beef mixture for extra heat.
- : Mix in a can of drained and rinsed black beans or pinto beans to the beef filling for added heartiness.
- : Sauté some bell peppers, onions, or mushrooms and add them to the beef mixture for extra vegetables.
- : Substitute the ground beef with shredded chicken for a lighter option.
- : Use a blend of cheeses, like Monterey Jack, pepper jack, or even a little bit of Oaxaca cheese.
- : Experiment with different types of enchilada sauce, like green chile sauce or a creamy jalapeño sauce.
Absolutely! Assemble the enchiladas up to the point of baking, cover with foil, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time.Yes! Assemble the enchiladas, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw completely in the refrigerator before baking.No problem! You can make your own taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.You can, but corn tortillas tend to crack more easily when rolled. If using corn tortillas, warm them up very well to make them more pliable.
- Calories: 350-400
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 20-25g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
I’m telling you, these beef enchiladas are a game-changer. They’re easy, delicious, and totally customizable. I can’t wait for you to try them and make them your own. Happy cooking!
