Description
These classic Beef Enchiladas are a flavorful Mexican dish featuring seasoned ground beef wrapped in corn tortillas, smothered in rich red enchilada sauce, and topped with melted Mexican cheese blend. Baked to perfection and served with a variety of fresh toppings, this recipe offers a hearty and satisfying meal perfect for dinner.
Ingredients
Scale
Beef Filling
- 1 lb. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz.) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz.) can diced green chiles
Enchiladas
- 1 (15 oz.) can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend, shredded and divided
Toppings
- Sour cream
- Fresh cilantro
- Pico de gallo
- Diced avocado
- Shredded lettuce
- Sliced green onions
- Chopped red onions
- Cotija cheese
- Hot sauce
Instructions
- Cook the Beef: Over medium-high heat in a skillet or pan, brown 1 lb. of ground beef until fully cooked. Remove the beef and set aside. Drain any excess fat from the pan.
- Sauté Aromatics: In the same pan, sauté 1/2 medium diced yellow onion in a small amount of oil until soft, about 3-5 minutes. Add 2 cloves of minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine Filling Ingredients: Return the cooked beef to the pan. Stir in 1 (1 oz.) packet of taco seasoning, 1 tablespoon tomato paste, 1 (4 oz.) can diced green chiles, and water as directed on the taco seasoning packet to achieve desired consistency. Simmer the mixture until the water has mostly cooked down. Taste and season with salt and pepper if needed.
- Prepare Baking Dish: Spread 1/2 cup of the 15 oz. red enchilada sauce evenly over the bottom of a casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place about 1/3 cup of the beef filling in a straight line down the center of each of the 8 corn tortillas. Top the filling with 1/4 cup of shredded Mexican cheese blend, then roll the tortillas tightly and place them seam-side down in the prepared casserole dish. Repeat until all tortillas are filled and placed in the dish.
- Add Sauce and Cheese: Pour the remaining half of the enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly on top.
- Bake: Bake uncovered on the center rack of the oven at 350°F for 20 minutes, or until the cheese has melted and the enchiladas are heated through.
- Serve: Remove from the oven and serve hot topped with your favorite garnishes 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
- If your corn tortillas tear when rolling, heat them in a dry pan for 30 seconds on each side or microwave stacked tortillas covered with a damp paper towel for 20-30 seconds to make them more pliable.
- Bulk up the filling by adding refried beans, black beans, or cooked rice for extra texture and flavor.
- You can use green enchilada sauce instead of red sauce for a different flavor profile.
- Enhance the beef filling with additional spices such as chili powder or chipotle chili powder, or mix ground beef with crumbled cooked chorizo for a richer taste.
