Easy Beef Enchilada
Satisfy your cravings for Mexican-inspired comfort food with this Easy Beef Enchilada recipe, a crowd-pleasing dinner that's perfect for busy weeknights or casual family gatherings. Featuring savory seasoned ground beef, tender corn tortillas, and a generous layer of melty cheddar cheese, this dish comes together in just 40 minutes from start to finish. The zesty red enchilada sauce ties everything together, while diced onion and garlic provide a flavorful base for the filling. Baked to golden perfection, these enchiladas are customizable with fresh cilantro and a dollop of sour cream for a classic finishing touch. With simple ingredients and step-by-step instructions, these Easy Beef Enchiladas are a go-to favorite for anyone craving a quick, hearty, and satisfying meal!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups red enchilada sauce
- 1 packet taco seasoning
- 8 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet. Cook and crumble the beef until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning and 1/2 cup of the enchilada sauce. Mix well and cook for an additional 2 minutes. Remove from heat and set aside.
Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly over the bottom of the dish.
Place a small amount (about 2-3 tablespoons) of the beef mixture and a sprinkle of shredded cheese into the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 506 mg | 39% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
