Ground Beef Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
678 kcal
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Course
Main Course
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Cuisine
Mexican
Ground Beef Enchiladas
Description
This recipe browns ground beef with chopped onions and spices: chili powder, paprika, cumin, salt, and black pepper. Salsa is stirred in and simmered to blend flavors. Corn tortillas are warmed in red enchilada sauce to soften before being filled with the beef mixture, rolled, and placed seam side down in a baking dish partially coated with sauce. Additional sauce is poured over the top and shredded cheddar and Monterey Jack cheeses are sprinkled before baking at 350°F until heated through and cheese is melted and slightly browned.
The enchiladas have a tender texture from the softened tortillas, moist filling, and a savory, cheesy topping. They serve well with traditional Mexican garnishes or a side salad. The combination of red sauce and spices gives them a classic enchilada flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to a week. Cheese can be added inside the tortillas with the meat for an extra cheesy filling if desired.
Ingredients
- 1 lbs ground beef
- 1/2 onion chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup salsa
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 12-18 corn tortillas
- 2 cans Red Enchilada Sauce (10 oz each)
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet brown the ground beef with the onion. Season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa.
- Heat over low heat until all the flavors combine approximately 10 minutes.
- Pour a small amount of the red enchilada sauce on the bottom of a 9X13 baking pan.
- Heat up the remaining red enchilada sauce in a sauce pan and then dip the corn tortillas in the enchilada sauce.
- Spoon meat mixture into the corn tortillas, roll and place seam down in the baking pan.
- Continue until the meat mixture is gone.
- Pour the remaining red enchilada sauce from the pan over the enchiladas.
- Top with both of the cheeses.
- Bake for 10 minutes until heated through.
- Top with any of your favorite toppings and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
- For extra cheesiness, include shredded cheese inside the tortillas with the meat filling as well as on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 38g | 13% |
| Protein | 40g | 80% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 137mg | 46% |
| Sodium | 1327mg | 55% |
| Potassium | 920mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 313mg | 31% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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