Description
These Beef Enchiladas are a classic Mexican-inspired dish featuring seasoned ground beef wrapped in soft taco shells, topped with red enchilada sauce and melted cheddar cheese. Baked until bubbly and flavorful, this recipe delivers a comforting and satisfying meal perfect for a family dinner or casual gathering.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 4.5 ounce can chopped green chiles
- ½ cup red enchilada sauce (from the can)
Assembly and Topping
- 19 ounce can red enchilada sauce
- 10 soft taco shells (6 inches each)
- 2 cups shredded cheddar cheese
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 13×9 inch baking dish with non-stick spray and set aside to prevent sticking and ensure easy cleanup.
- Cook ground beef: In a nonstick skillet over medium-high heat, cook the ground beef for 5-7 minutes or until fully cooked through. Drain off any excess grease to reduce fat content.
- Mix beef with sauce and chiles: Stir ½ cup of the red enchilada sauce and the chopped green chiles into the cooked ground beef, combining the flavors thoroughly.
- Prepare baking dish base: Spread ½ cup of the remaining enchilada sauce evenly on the bottom of the prepared baking dish to keep the enchiladas moist while baking.
- Assemble enchiladas: Lay each soft taco shell flat, and spoon approximately ¼ cup of the beef mixture down the center. Sprinkle about 1 tablespoon of shredded cheddar cheese on top of the beef. Tightly roll the tortilla to enclose the filling and place seam side down in the baking dish.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the arranged enchiladas. Sprinkle the remaining shredded cheddar cheese on top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the enchiladas are hot, bubbly, and the cheese has melted and slightly browned.
- Rest and serve: Remove from oven and allow the enchiladas to sit for 5 minutes before serving to let flavors settle and make serving easier.
Notes
- Drain excess grease from the ground beef to avoid overly greasy enchiladas.
- Soft taco shells should be handled gently to prevent tearing during rolling.
- For added flavor, consider adding diced onions or garlic to the beef mixture while cooking.
- This dish pairs well with sour cream, guacamole, or fresh cilantro garnish.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
