Easy Cheesy Beef Enchiladas
Here’s a quick and easy weeknight meal everyone is sure to love. Serve alongside our authentic Mexican rice, Enjoy!
Servings: 8 enchiladas
Ingredients
ENCHILADAS:
- 1 lb. lean ground beef
- 1/2 med. white or yellow onion diced
- 1 packet taco seasoning (I use Old El Paso)
- 1/4 c. water
- 8 soft taco-size flour tortillas
- 1 (19 oz.) can red enchilada sauce (I use La Victoria) mild or medium
- 16 oz. shredded Colby Jack cheese
TOPPINGS:
- Diced avocados
- Diced tomatoes
- Sliced black olives
- Sliced green onions
- Sliced pickled jalapenos
- Fresh chopped cilantro
- Salsa for serving
- Sour cream for serving
Instructions
- Preheat the oven to 375 degrees.
- In a large skillet, brown the ground beef with white onions over medium heat until no longer pink, about 6-7 minutes. Drain excess fat if any and return to the skillet.
- Stir in taco seasoning and water until combined. Simmer uncovered, stirring often until the mixture has thickened and the water has been absorbed, about 3-4 minutes
- Spread a 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch casserole dish.
- Add 1/3 cup seasoned ground beef down the center of each tortilla. Add 1/4 cup of shredded cheese and roll up tightly. Lay seam side down in the casserole dish. Repeat with the remaining tortillas. If you have remaining seasoned ground beef, sprinkle it over the rolled tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas, making sure to cover each tortilla. Sprinkle the remaining cheese all over the top and bake for 20-25 minutes until the enchiladas are bubbling.
- Top with your favorite toppings and enjoy!
Notes
Frying the corn tortillas prevents the enchiladas from becoming soggy.
Speak Your Mind