Description
Enjoy these easy ground beef enchiladas, a perfect quick weeknight dinner that the whole family will love. This recipe is simple to make and delivers delicious, loaded enchiladas.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 (6 inch) corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (15 ounce) can red enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
- Stir in the minced garlic, tomato sauce, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
- Warm the tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
- Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Sprinkle with a mix of cheddar and Monterey Jack cheese.
- Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Top with the remaining shredded cheese.
- Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the beef mixture.
- You can add other vegetables like corn or black beans to the beef filling.
- Garnish with sour cream, cilantro, or sliced jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg