Description
Easy and cheesy ground beef enchiladas, wrapped in tortillas, topped with sauce and melty cheese—perfect for a quick and family‑friendly dinner.
Ingredients
- 1 lb lean ground beef
- ½ cup diced onion
- 2½ tbsp taco seasoning (or 1 packet)
- ¼ cup water
- 8 flour or corn tortillas (taco‑size)
- 2 cups enchilada sauce (red or your choice)
- 16 oz shredded cheddar cheese (or a blend of cheddar + Monterey Jack)
- Optional toppings: sour cream, pico de gallo, diced avocado, green onions
Instructions
- Preheat oven to 375 °F (190 °C).
- In a skillet over medium heat, brown the ground beef with diced onion until translucent and no longer pink (about 5–7 minutes).
- Add taco seasoning and water to the skillet, stir and simmer until the liquid is absorbed.
- Spread about ½ cup of enchilada sauce evenly in the bottom of a 9×13‑inch baking dish.
- Place about ⅓ cup of the beef mixture down the center of each tortilla, top with a sprinkle of shredded cheese, then roll up and place seam‑side down in the baking dish.
- Repeat until all tortillas are filled. If there’s leftover beef, sprinkle it over the top.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, or until cheese is melted and bubbly.
- Let rest for 5 minutes before serving, then top with your favorite optional toppings.
Notes
- You can freeze the assembled enchiladas (before baking) for up to 3 months—just cover tightly with foil and freeze. When ready to bake, bake at 375 °F for 40–45 minutes with foil on, then remove foil and bake 5 more minutes until bubbly.
- For best melting, grate your own cheese rather than using pre‑shredded (which can contain anti‑caking agents).
- To make tortillas more pliable and less likely to crack, warm them slightly before assembling, either in the microwave wrapped in a damp paper towel or in a dry skillet for a few seconds.
Nutrition
- Serving Size: 1 enchilada
- Calories: ~350‑500 kcal
- Sugar: 3–6 g
- Sodium: 770–1184 mg
- Fat: 17–33 g
- Saturated Fat: 8–17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3–0.5 g
- Carbohydrates: 22–30 g
- Fiber: 1–4 g
- Protein: 18–38 g
- Cholesterol: 55‑118 mg
