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Sara Emma

Easy Beef Enchiladas

The ultimate cheesy Tex-Mex dinner that is simple to make and impossible to resist.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 serving
Course: Dinner, Lunch
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef 80/20 preferred
  • 1 small White Onion finely diced
  • 2 cloves Garlic minced
  • 12 Corn or Flour Tortillas
  • 2 cups Red Enchilada Sauce Homemade or canned
  • 3 cups Shredded Sharp Cheddar or Mexican Blend Cheese
  • 1 tbsp Taco Seasoning or a mix of Cumin and Chili Powder
  • 1 tbsp Vegetable Oil for softening tortillas
  • Garnish: Fresh Cilantro Sour Cream, and Sliced Jalapeños

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish
  • Mixing bowls
  • Measuring Spoons/Cups
  • Spatula

Method
 

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with a little oil or cooking spray.
  2. Brown the Beef: In a large skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and onions are soft. Drain excess fat.
  3. Season: Add minced garlic and taco seasoning to the beef. Stir in 1/2 cup of the enchilada sauce and 1 cup of the shredded cheese. This creates that "die-for" gooey filling.
  4. Soften Tortillas: To prevent cracking, lightly heat tortillas in a pan with a drop of oil for 10 seconds per side, or microwave them in a damp paper towel for 30 seconds.
  5. Assemble: Spread 1/2 cup of sauce at the bottom of the baking dish. Take a tortilla, add 2-3 tablespoons of the beef mixture, roll tightly, and place seam-side down in the dish.
  6. Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolls. Sprinkle the remaining 2 cups of cheese generously over the sauce.
  7. Bake: Place in the oven and bake for 20-25 minutes until the cheese is bubbly and starting to turn golden brown at the edges.
  8. Rest and Serve: Let the casserole rest for 5 minutes (this helps the sauce set). Garnish with cilantro, sour cream, and jalapeños before serving.

Notes

  • Pulled Beef Variation: If using leftover pot roast, shred the meat and toss it with a little extra sauce before rolling.
  • Make Ahead: You can assemble this dish a day in advance and keep it in the fridge. Just add 10 minutes to the baking time.
  • Pro Tip: For a "savory" crunch, top with some crushed corn chips in the last 5 minutes of baking.