Beef Enchiladas Recipe

Make a batch of these tasty beef enchiladas with ground beef, onions, garlic, homemade or store-bought enchilada sauce, and a healthy helping of Mexican blend cheese.

Course main meal beef

Cuisine Mexican, Mexican/American

Keyword beef enchilada recipe, beef enchiladas recipe, ground beef enchiladas, how do you make beef enchiladas, how do you make enchiladas with ground beef, how to make beef enchiladas, how to make ground beef enchiladas

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Author Beth Pierce

Ingredients

homemade enchilada sauce or a (15-ounce) can of red enchilada sauce
1½ lbs ground beef
1 medium yellow onion, finely chopped
3 cloves garlic, minced
salt to taste
freshly ground black pepper to taste
8 (8-inch) flour or corn tortilla
3 cups Mexican blend cheese
chopped fresh cilantro

Instructions

If making homemade enchilada sauce, mix it up and let it cool a bit
Preheat oven to 350 degrees and spread ¼ cup of enchilada sauce in a 9x13-inch baking dish.
In a large skillet, brown the ground beef. About halfway through the browning process, add the onion and cook until the ground beef is brown and the onions are soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Season with salt and freshly ground black pepper to taste.
Spread a thin layer of enchilada sauce on a tortilla, add a generous amount of the beef mixture down the center of the tortilla, and sprinkle with about 1/4 cup of cheese.
Roll the tortilla and put it in the prepared casserole dish. Repeat until all the tortillas are rolled and in the casserole dish.
Top with the remainder of the enchilada sauce and Mexican cheese blend. Bake uncovered for about 20 minutes or until the enchiladas are heated and the cheese is melted. Sprinkle with chopped fresh cilantro.

Notes

Heat and soften corn tortillas so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or microwave 4 tortillas, covered with damp paper towels, for 20-30 seconds.
To reheat, cover the dish with foil and bake for 25-30 minutes, removing the foil during the last 5-10 minutes of cooking.
To freeze, cover the freezer-safe dish with two layers of plastic wrap, followed by a layer of aluminum foil. Thaw in the refrigerator overnight. Remove the plastic wrap and cover with foil. bake for 25-30 minutes, removing the foil during the last 5-10 minutes of cooking.