Description
A delicious and easy recipe for beef enchiladas, perfect for a family dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
Instructions
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat.
- Stir in the cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
- Preheat the oven to 350°F. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
- Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Serve topped with shredded lettuce, diced tomatoes, and a dollop of sour cream.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture or use a spicy enchilada sauce.
- Substitute ground turkey or chicken for a lighter option, or use black beans for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg