Description
This Beef Enchiladas recipe features a flavorful ground beef filling seasoned with taco spices and green chiles, wrapped in warm corn tortillas and baked with rich red enchilada sauce and melted Mexican cheese. Topped with fresh garnishes, it makes a satisfying and classic Mexican-inspired dinner perfect for family meals.
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
- Brown the beef: Over medium-high heat in a skillet or large pan, brown the ground beef until fully cooked. Remove the beef from the pan and set it aside. Drain any excess fat from the pot.
- Sauté aromatics: In the same pot, add a small amount of oil if needed and sauté the diced onions until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Combine filling ingredients: Return the cooked beef to the pot. Add the taco seasoning packet, tomato paste, diced green chiles, and the amount of water indicated on the taco seasoning packet instructions. Stir well and simmer until the water reduces and thickens slightly. Taste and season with salt and pepper as needed.
- Prepare the 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: Take one corn tortilla and place about 1/3 cup of the beef filling in a straight line down its center. Top the filling with 1/4 cup of shredded Mexican cheese. Carefully roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat this process with the remaining 7 tortillas.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Place the baking dish uncovered in the center rack of a preheated oven at 350°F. Bake for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool slightly. 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 corn tortillas are tearing when rolling, heat them in a dry pan for 30 seconds on each side or soften them by stacking, covering with a damp paper towel, and microwaving for 20-30 seconds to improve pliability.
- For a heartier meal, add extra fillings like refried beans, black beans, or rice inside the enchiladas.
- For variation, try using green enchilada sauce instead of red for a different flavor profile.
- Boost the flavor of the beef filling by adding extra spices such as chili powder or chipotle chili powder, or mix in crumbled cooked chorizo with the ground beef.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 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
