Beef Enchiladas
Flour tortillas filled with seasoned ground beef, rolled and baked in red enchilada sauce. Topped with melted cheese and fresh garnishes.
Ingredients
Method
Preheat oven to 350°F. Dice onion and mince garlic.
Heat a large skillet over medium-high heat. Brown ground beef, breaking it apart as it cooks, about 5–7 minutes. Drain excess fat.
Add diced onion and cook 3 minutes until softened. Stir in minced garlic, chili powder, and cumin. Cook 1 minute. Season with salt and pepper. Remove from heat and let cool slightly.
Spread a thin layer of enchilada sauce over the bottom of a 9x13 baking dish.
Warm tortillas in a dry skillet or microwave to make them pliable. Dip each tortilla briefly in enchilada sauce. Fill with about 2–3 tbsp beef filling, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese evenly over the top.
Bake uncovered at 350°F for 25–30 minutes until sauce bubbles at the edges and cheese is melted.
Let rest 5 minutes. Garnish with chopped green onion and cilantro. Serve with sour cream on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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