Description
A simple and hearty recipe for beef enchiladas that are easy to make and perfect for sharing.
Ingredients
Scale
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) red enchilada sauce
- 2 cups shredded cheddar cheese
- 8 medium flour tortillas
Instructions
- Preheat and prepare your oven to 350°F. Lightly grease a 9×13-inch baking dish. This simple step ensures your enchiladas lift out easily later.
- Brown the beef in a large skillet over medium heat, cooking the ground beef until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease.
- Season the filling with the taco seasoning and stir well to coat the beef evenly. If your seasoning packet calls for water, add it according to the package directions and simmer for a few minutes until thickened.
- Assemble the enchiladas by placing a portion of the seasoned beef into the center of each tortilla. Add a small handful of shredded cheddar cheese on top of the beef. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Add the enchilada sauce evenly over the rolled tortillas, making sure each one is covered. Sprinkle the remaining shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes, or until the cheese is fully melted and the edges are gently bubbling. Let the enchiladas rest for about 5 minutes before serving.
Notes
- These enchiladas are best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.
- Feel free to add additional toppings like sour cream, guacamole, or green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg