Description
These classic Beef Enchiladas feature a savory ground beef filling spiced with taco seasoning, green chiles, and tomato paste, rolled into warm corn tortillas and baked with red enchilada sauce and melted Mexican cheese. Served hot, they're perfect with a variety of 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 Beef: Over medium-high heat in a large skillet or pan, brown the ground beef until fully cooked. Remove beef and set aside. Drain any fat from the pot.
- Sauté Onions and Garlic: In the same pan, sauté the diced onions in a little oil until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Combine Beef Mixture: Return the cooked beef to the pan and add taco seasoning, tomato paste, diced green chiles, and water according to the taco seasoning packet instructions. Simmer the mixture until the water has cooked down and the flavors meld. Taste and season with salt and pepper as needed.
- Prepare 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: Place 1/3 cup of the beef mixture in a straight line in the center of each tortilla. Top with 1/4 cup of shredded cheese, then roll the tortilla tightly and place seam side down in the casserole dish. Repeat with all 8 tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake uncovered on the center rack of the oven at 350°F for 20 minutes, or until the cheese is melted and bubbly.
- Serve: Dish out the enchiladas hot and serve with your favorite 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 start tearing when 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 pliable.
- Bulk up your enchiladas by adding extra fillings like refried beans, black beans, or rice.
- Try using green enchilada sauce instead of red for a different flavor.
- Add extra spices such as chili powder or chipotle chili powder to the beef filling, or mix ground beef with crumbled cooked chorizo for more flavor.
- For a less spicy version, reduce or omit the taco seasoning or green chiles.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
