Description
Rich Mexican flavors mingle in ground beef enchiladas, creating a comforting meal that delights dinner tables. Melted cheese, zesty sauce, and seasoned meat wrap together in tortillas, promising a satisfying experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) ground beef
- 8 (8-inch) flour or corn tortillas
- 2 cups (200 g) shredded cheddar or Mexican blend cheese
- 1 can (10 oz / 280 g) red enchilada sauce
Seasoning and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz / 28 g) taco seasoning
Additional Ingredients:
- 1 can (10 oz / 280 g) diced tomatoes with green chilies, drained
- ½ cup (120 ml) tomato sauce
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- ½ cup sour cream
Instructions
- Grease a 9×13-inch baking dish with nonstick spray and heat the oven to 375°F (190°C), creating the perfect environment for your enchiladas.
- In a large skillet, brown the ground beef with chopped onions over medium heat, breaking the meat into small crumbles and ensuring the onions become translucent.
- Drain any excess fat from the beef mixture, then introduce minced garlic, taco seasoning, and a portion of enchilada sauce, stirring to coat the meat evenly.
- Incorporate diced green chiles, black beans, and corn into the beef mixture, allowing the ingredients to meld together and warm through for 2-3 minutes.
- Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish to prevent sticking and add initial flavor.
- Warm the tortillas slightly to make them more pliable, then carefully spoon the beef mixture onto each one, adding a sprinkle of shredded cheese before rolling tightly.
- Arrange the rolled enchiladas seam-side down in the sauced baking dish, ensuring they are nestled closely together.
- Generously pour the remaining enchilada sauce over the rolled tortillas, making sure each enchilada is well-coated.
- Liberally top the enchiladas with the remaining shredded cheese, creating a thick, melty layer.
- Bake uncovered for 20-25 minutes until the cheese becomes golden and bubbly, creating a tempting, slightly crispy top.
- Optional: Activate the broiler for 1-2 minutes to achieve a more intense golden-brown cheese crust.
- Allow the enchiladas to rest for a few minutes after removing from the oven, then serve with your favorite garnishes like fresh cilantro, sour cream, or diced green onions.
Notes
- Drain beef thoroughly to prevent soggy enchiladas and ensure a crispy texture when baking.
- Use lean ground beef (90/10) to reduce excess grease and create a healthier version of the dish.
- Swap corn tortillas for low-carb alternatives like lettuce wraps or low-carb tortillas to make the recipe keto-friendly.
- Add a splash of lime juice to the beef mixture for an extra burst of flavor that brightens the entire dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg