Beef Enchiladas
Delicious homemade beef enchiladas filled with seasoned ground beef and cheese, topped with flavorful enchilada sauce.
Ingredients
For the filling
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 oz packet taco seasoning Follow the instructions on the packet for the amount of water.
- 1 tablespoon tomato paste
- 1 4 oz can diced green chiles
For assembly
- 1 15 oz can red enchilada sauce Reserve some for topping.
- 8 pieces corn tortillas
- 3 cups Mexican cheese blend, shredded, divided Use half for filling and half for topping.
For serving
- Sour cream Optional.
- Fresh cilantro Optional.
- Pico de gallo Optional.
- Diced avocado Optional.
- Shredded lettuce Optional.
- Sliced green onions Optional.
- Chopped red onions Optional.
- Cotija cheese or hot sauce Optional.
Instructions
Preparation
- In a skillet over medium-high heat, brown the ground beef until fully cooked. Remove the beef from the skillet and set aside. Drain any excess fat.
- In the same skillet, add a little oil and sauté the diced onions until soft, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Return the cooked ground beef to the skillet. Sprinkle in the taco seasoning, tomato paste, and diced green chiles. Add water according to taco seasoning instructions, and let simmer until the water cooks down. Season with salt and pepper to taste.
Assembly
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9 x 13 casserole dish.
- Take one tortilla, add about 1/3 cup of the beef mixture in a straight line down the center. Top with 1/4 cup of shredded cheese. Roll the tortilla up tightly and place seam side down in the casserole dish. Repeat with the remaining tortillas.
- Once all tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining 1 cup of cheese evenly over the sauce.
Cooking
- Bake uncovered at 350°F for 20 minutes, or until cheese is melted and bubbly.
Serving
- Serve hot 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
These beef enchiladas are customizable; feel free to swap ingredients based on your taste. Store leftovers in the refrigerator for up to 3-4 days or freeze for 2-3 months.