Classic Ground Beef Enchiladas
Corn tortillas filled with seasoned ground beef and cheese, covered in red enchilada sauce and baked until bubbly.
Equipment
- Large skillet
- Baking dish
- Second skillet for tortillas
- Tongs
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- 28 oz red enchilada sauce one large can
- 2 cup shredded cheddar and Monterey Jack cheese divided
- 10 corn tortillas six inch
- 1 tbsp vegetable oil for softening the tortillas
- ¼ cup sliced jalapenos optional
- ¼ cup sliced black olives optional
- ¼ cup diced green chilies optional
Instructions
Cooking
- Brown. Cook the beef with the onion, then the garlic, until no pink remains.
- Season. Add the spices and one third of the sauce and simmer until thick.
- Soften. Warm the tortillas in the oil for a few seconds per side.
- Assemble. Fill each tortilla with beef and cheese, roll, and place seam side down in a baking dish. Cover with the remaining sauce and cheese.
- Bake. Bake uncovered at 350 degrees F for about twenty minutes until bubbly.
Notes
Substitutions: Green enchilada sauce, ground turkey, or flour tortillas all work.
Tips: Warm the tortillas well so they roll without cracking.
Storage: Refrigerate for three to four days or freeze for up to two months.
Nutrition does not include the optional jalapenos, olives, and green chilies.