Description
Quick and delicious ground beef enchiladas ready in 30 minutes.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) can enchilada sauce
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, salsa, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
- Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute more until fragrant.
- Add the enchilada sauce to the skillet and stir to combine. Bring to a simmer.
- Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
- Spoon about 1/4 cup of the beef mixture into the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining enchilada sauce mixture over the rolled tortillas.
- Sprinkle both Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the beef mixture.
- If you don’t have enchilada sauce, you can substitute with a can of diced tomatoes and green chilies, plus your favorite taco seasoning.
- Warm tortillas prevent them from breaking when you roll them.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: ground beef enchiladas, easy enchiladas, 30 minute recipe, Mexican food, weeknight dinner