Beef Enchiladas
Beef enchiladas made with seasoned ground beef rolled in corn tortillas, covered in red enchilada sauce and cheese, and baked until bubbly.
Servings: 5 servings
Equipment
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1/2 cup diced onion
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 cans red enchilada sauce 10 oz each, divided
- 10 corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese divided
- fresh cilantro chopped, for serving
Instructions
- Prep: Preheat the oven to 375°F and grease a 9x13 baking dish. Spread about 1/2 cup of the enchilada sauce over the bottom.
- Brown the beef: Brown the ground beef and onion in a skillet over medium heat, about 7-8 minutes, breaking up the meat as it cooks. Drain off the excess grease and stir in the chili powder, cumin, garlic powder, and salt.
- Soften the tortillas: Wrap the tortillas in a damp paper towel and microwave 30-45 seconds, or warm them briefly in a dry skillet, so they roll without cracking.
- Fill and roll: Spoon the beef mixture and a sprinkle of cheese down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Sauce and bake: Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake 20-25 minutes, until bubbly and the cheese is melted.
- Serve: Top with chopped cilantro before serving.
Notes
Warm the tortillas before rolling, corn tortillas crack easily when cold. Drain the beef well so the filling isn't greasy.