Description
This classic Beef Enchiladas recipe features a savory ground beef filling seasoned with taco spices, wrapped in tortillas, topped with enchilada sauce and melted cheese, then baked to perfection. Easy to prepare and perfect for a comforting Mexican-inspired dinner that everyone will enjoy.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Sauce and Fillings
- 1 (10 oz) can red enchilada sauce
- 1/2 cup canned diced tomatoes (optional)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Tortillas and Garnish
- 8 small flour or corn tortillas
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Beef and Onion: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender, about 7–8 minutes. Drain excess fat if necessary.
- Add Seasonings and Sauce: Stir in the minced garlic, taco seasoning, ground cumin, salt, and black pepper. Then, mix in half of the enchilada sauce and the diced tomatoes if using. Let the mixture simmer for 2–3 minutes to blend the flavors, then remove from heat.
- Assemble Enchiladas: Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Sprinkle with a little shredded cheese, then roll up the tortillas tightly. Place the rolled enchiladas seam side down in a lightly greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to cover the dish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking an additional 5–10 minutes until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve warm.
Notes
- Use corn tortillas for a more traditional Mexican flavor, or flour tortillas for a softer texture.
- For extra filling and texture, add black beans or corn to the beef mixture when cooking.
- To reduce sodium, choose a low-sodium enchilada sauce or make your own homemade version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
