Ground Beef Enchiladas with Red Sauce
Satisfy your Tex-Mex cravings with these irresistible Ground Beef Enchiladas with Red Sauce! Packed with a flavorful filling made from ground beef, aromatic spices like cumin and chili powder, and sautéed onions and garlic, these enchiladas deliver bold tastes in every bite. The recipe features soft corn tortillas, generously stuffed and rolled, then smothered in a rich, tangy red enchilada sauce and topped with a gooey blend of cheddar and Monterey Jack cheeses. Perfectly baked until bubbly and golden, these enchiladas are ideal for a cozy family dinner or a festive gathering. Ready in under an hour, this dish pairs wonderfully with a dollop of sour cream and fresh cilantro for a vibrant finishing touch. Whether you're seeking comfort food or an easy go-to weeknight meal, these crowd-pleasing, cheesy enchiladas are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups canned red enchilada sauce
- 10 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons optional chopped cilantro, for garnish
- 0.5 cup optional sour cream, for serving
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 7-8 minutes. Drain any excess grease.
Stir in the cumin, chili powder, paprika, salt, and black pepper. Let cook for another 2 minutes to combine the flavors.
Remove the skillet from heat and let the filling cool slightly.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Warm the corn tortillas in a microwave or skillet to make them pliable.
Place about 2 tablespoons of the beef mixture and a sprinkle of shredded cheddar cheese in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and arranged in the dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to coat.
Sprinkle the remaining cheddar cheese and all the Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 632 mg | 49% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 498 mg | 11% | |
*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.
