This beef enchiladas recipe is corn tortillas rolled around seasoned beef and baked under red sauce and cheese. It is not a taco or a beef casserole without tortillas.
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Beef Enchiladas
- Total Time: 55 minutes
- Yield: 8 enchiladas 1x
Description
Beef Enchiladas. From Olivia.
Ingredients
Scale
- 1 pound (450g) ground beef
- 1 small onion, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 8 corn tortillas
- 2 cups (480ml) enchilada sauce
- 1 1/2 cups shredded cheddar
- oil for the tortillas
Instructions
- Heat the oven to 375°F (190°C). Brown the beef and onion. Stir in chili powder, cumin, salt, and 1/2 cup of the sauce.
- Warm the tortillas in a little oil so they roll without cracking. Fill and roll.
- Set them seam-down in a dish, cover with the rest of the sauce and the cheese, and bake 20 to 25 minutes.
Notes
A cold tortilla cracks. Warm it until it bends.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Sauce
Red enchilada sauce, not salsa.
Roll
Seam down so they stay shut.
Cheese
Most of it on top, a little in the filling.
Bake
The sauce should bubble at the edges.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chicken instead?
Shredded cooked chicken works in the same sauce.
Make ahead
Assemble, cover, and refrigerate. Bake covered for the first 15 minutes.
Storage
Fridge, 3 days.
Corn tortillas
Flour tortillas steam instead of holding.