Easy Beef Enchiladas
Transform your weeknight dinners with these irresistibly easy beef enchiladas—packed with bold flavors and ready in just 40 minutes! This family-friendly recipe features perfectly seasoned ground beef, sautéed onion, and garlic, all wrapped in soft flour tortillas and smothered in rich, tangy enchilada sauce. A generous topping of gooey melted Mexican cheese blend takes these enchiladas to the next level. Simple to prepare yet wonderfully comforting, these enchiladas bake to golden perfection in under 25 minutes. Perfect for busy weeknights or casual gatherings, serve them with a dollop of sour cream and a sprinkle of fresh cilantro for a fiesta-inspired meal that’s as easy to make as it is delicious. Keywords: Easy Beef Enchiladas, quick dinner, Mexican-inspired recipes, family-friendly meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican cheese blend
- 1 tablespoon Vegetable oil
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for 1 additional minute, stirring frequently.
Add the ground beef to the skillet, breaking it up with a spatula. Cook for 6-8 minutes or until the beef is no longer pink.
Drain any excess grease from the skillet.
Stir in the taco seasoning and 1/4 cup of water. Cook for another 2-3 minutes until the beef mixture is well-coated and the liquid has mostly evaporated.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Scoop about 1/4 cup of the beef mixture into the center of each tortilla, then sprinkle with a small handful of shredded cheese.
Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
Sprinkle the rest of the shredded cheese on top of the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 11619 mg | 505% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.1 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4176 mg | 321% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2738 mg | 58% | |
*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.
