Ground Beef Enchiladas
Seasoned ground beef rolled in soft corn tortillas and smothered in red sauce and melted cheese for a classic Mexican favorite.
Servings: 6 servings
Ingredients
- 1 pound Ground beef
- 1 Small white onion diced
- 1 Garlic clove minced
- 2 tablespoons Taco seasoning 1 packet
- ½ teaspoon Cumin
- 1/4 cup Water
- 8-10 Corn tortillas
- 28 ounces Red enchilada chile sauce
- 2-3 cups Freshly shredded cheddar jack cheese
- Optional Toppings: sour cream, pico de gallo or salsa, diced avocado, fresh cilantro
Instructions
- Heat a large skillet over medium-high heat with a tablespoon of olive oil.
- Add the diced onions and cook, stirring frequently until they begin to soften.
- Add the ground beef and minced garlic. Cook beef, breaking up with a spoon, until no longer pink; 5-7 minutes. Drain excess grease or soak up with paper towels.
- Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
- Preheat oven to 350℉. Pour ½ a cup of enchilada sauce in the bottom of a 13x9-inch baking dish and spread evenly.
- Heat remaining sauce in a small-medium size skillet, just until it begins to bubble, then remove from heat.
- Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and meat.
- Pour remaining sauce evenly over the enchiladas and top with remaining shredded cheese.
- Bake uncovered for about 25 minutes, or until cheese is melted and sauce is bubbly.
- Let sit 5-10 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.
Notes
Yield: You can get anywhere from 8 to 14 enchiladas depending on the amount of meat you place in each tortilla. You will have about 2 ½ cups of meat mixture to work with. Using ¼ cup of meat on will yield 8-9 enchiladas.
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered with foil in an 350℉ oven until warmed through.
Freezing cooked enchiladas: Bake enchiladas and let cool completely. Cover the entire pan tightly with foil, crimping around the edges to seal and prevent freezer burn. This method also works with freezing smaller portions in individual containers. Thaw in the fridge overnight, then bake at 350℉ until enchiladas are warmed through.
Make Ahead and Refrigerate: You can prep the entire pan of enchiladas and refrigerate for up to 2 days. Prepare everything up to just before baking, then cover and refrigerate. Let the pan sit out for 15-30 minutes to come to room temperature, then bake as directed.
Freeze Ahead: Prep the enchiladas and cover with the sauce and cheese. Cover tightly with plastic wrap and foil to prevent freezer burn, and freeze for up to 6 months. Thaw overnight in the fridge, then bake as directed.
Nutrition
Calories: 454kcal | Carbohydrates: 30g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 1516mg | Potassium: 351mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1358IU | Vitamin C: 5mg | Calcium: 315mg | Iron: 3mg
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