Description
These cheesy beef enchiladas are a quick and satisfying dinner made with just five simple ingredients. Tender tortillas are filled with seasoned beef, topped with enchilada sauce and melted cheese, then baked until bubbly.
Ingredients
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 1 (10-ounce) can red enchilada sauce
- 8 small flour tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease.
- Add the taco seasoning and 1/4 cup of water to the skillet. Stir well and simmer for 2–3 minutes, then remove from heat.
- Spread about 2 tablespoons of enchilada sauce over the bottom of a 9×13-inch baking dish.
- Spoon a portion of the beef mixture into each tortilla and sprinkle with a little cheese. Roll each tortilla tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly.
- Let the enchiladas cool for a few minutes before serving.
Notes
- You can substitute ground turkey or chicken for the beef if desired.
- Serve with sour cream, chopped cilantro, or diced avocado for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, use hot enchilada sauce or add chopped jalapeños to the beef mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
