Easy Beef Enchiladas
This easy beef enchiladas recipe makes a classic, hearty and comforting family dinner that everybody is sure to enjoy.
Ingredients
For the enchiladas
- 1 pound ground beef
- 1 onion small, white or yellow, diced
- 2 cloves garlic minced
- Salt and pepper
- taco seasoning homemade (linked) OR 1 store-bought taco seasoning packet
- 2-3 tablespoon water
- 8-10 corn tortillas
- 28 ounces red enchilada sauce (1 can, 28 ounces)
- 2 cups shredded colby jack or mexican cheese
- 2 green onions thinly sliced
For topping
- Sour cream
- Chopped green and red bell peppers (optional)
- Diced radishes (optional)
- Avocado (optional)
- Limes
Instructions
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Preheat the oven to 350 degree F and spray a 9x13 inch pan with cooking spray.
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Heat a skillet to medium heat and add in the beef, onions and garlic. Mix and break that all up in the pan and sprinkle everything with a pinch of salt and pepper. Toss and cook until most of the meat is no longer pink (about 3-4 minutes). Drain, if desired.
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Sprinkle on the taco seasoning, add the water and toss and cook until the meat is golden brown and cooked through (about 2-3 more minutes). Remove and let cool for a couple of minutes.
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Heat up half of the enchilada sauce on the stove in a small pot. Wrap the tortillas in a clean paper towel and warm them in the microwave for about 20 seconds.
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To assemble the enchiladas: Pour about ¼ cup for the reserved enchilada sauce into the bottom of the pan. Take one tortilla at a time and dip it all the way into the heated up enchilada sauce, letting any excess sauce drip off.
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Place the tortilla onto a clean place and add about 3 tablespoons of the meat mixture to the center of the tortilla and sprinkle it with a little bit of the cheese. Roll the tortilla up, rolling it away from you like a cigar. You want to roll it up tightly but not too tight.
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Place the rolled up tortilla into the pan, seam side down. Continue until you have made all of the enchiladas and used all of the filling. This recipe will make about 8-10 enchiladas.
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Pour the remaining enchiladas sauce over the all of the enchiladas and top evenly with the remaining shredded cheese. Bake in the oven, uncovered for 25 minutes until the cheese is nice and melted and the top and edges of the enchiladas are nice and golden brown.
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Remove, let cool for a few minutes then top with the sliced green onions and any other desired toppings.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.