Description

Classic beef enchiladas featuring seasoned ground beef wrapped in soft tortillas, topped with a rich enchilada sauce and melted cheese, perfect for a comforting Mexican-inspired dinner.

Ingredients

Units Scale

1 lb ground beef
1 small onion, finely chopped
1 packet (1 oz) taco seasoning
1/2 cup water
8 small flour tortillas
2 cups red enchilada sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon ground cumin (optional)
Salt and pepper, to taste
Fresh cilantro (optional, for garnish)
Sour cream (optional, for serving)
Chopped green onions (optional, for garnish)

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Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little oil.
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon as it cooks. Add the chopped onion and cook for 2-3 minutes, until softened.
Stir in the taco seasoning, cumin (if using), and water. Let the mixture simmer for 5-7 minutes, until the beef is cooked through and the sauce has thickened. Season with salt and pepper to taste.
Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
Lightly warm the tortillas in the microwave for about 20 seconds to make them easier to roll.
Place a tortilla on a flat surface, add a few spoonfuls of the beef mixture down the center, then sprinkle with a bit of shredded cheddar and mozzarella cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro and green onions if desired, and serve with sour cream.

Notes

You can use corn tortillas instead of flour tortillas for a more traditional flavor and texture.
For extra flavor, try adding a little bit of chopped green chilies or a can of diced tomatoes to the beef mixture.
If you like spicier enchiladas, you can use a spicy enchilada sauce or add some diced jalapeños to the beef mixture.
These enchiladas can be made ahead of time and refrigerated for up to 2 days before baking. Just cover the dish tightly with plastic wrap or foil.

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 4g
Sodium: 750mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg