Beef Enchiladas
Discover how to make the best beef enchiladas with rich flavors and melty cheese perfect for a quick, crowd-pleasing Mexican dinner.
Ingredients
For the Beef Filling:
- 1 lb 450g ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup canned black beans optional
For the Enchiladas:
- 8 soft corn tortillas
- 1½ cups red enchilada sauce store-bought or homemade
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro chopped (for garnish)
- Sour cream optional, for serving
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C).
Cook the Beef Filling
- In a skillet over medium heat, cook the ground beef with onion and garlic until browned.
- Drain excess fat, then stir in cumin, chili powder, paprika, salt, and pepper. Cook 2 more minutes.
- Remove from heat and mix in 1 cup shredded cheddar and black beans (if using).
Warm the Tortillas
- Lightly warm tortillas in a skillet or microwave to prevent cracking when rolling.
Assemble the Enchiladas
- Spread ¼ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Spoon the beef mixture into each tortilla, roll tightly, and place seam-side down in the dish.
Top with Sauce and Cheese
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle evenly with shredded cheese.
Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 5 minutes until the cheese is bubbly and slightly golden.
Garnish and Serve
- Top with chopped cilantro. Serve with sour cream, rice, or a fresh salad if desired.
Notes
Nutrition Information (Per Serving)
- Calories: 410 kcal
- Total Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 680mg
- Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 25g