Ground Beef Enchiladas Recipe
Seasoned ground beef rolled in soft corn tortillas and smothered in red chile and melted cheese for a classic Mexican favorite. These Ground Beef Enchiladas are a quick and effortless dinnertime recipe that has minimal ingredients and whips up in a flash!
Ground Beef Enchiladas Recipe
Ingredients
- 2 lbs Ground Beef
- 1 Small Onion, diced
- 10-12 Corn Tortillas
- 2 cups Shredded Cheese, I used Colby Jack
- 1 1/2 cups Red Chile
- Salt and Pepper to taste
- Optional (Green Onions) to garnish
- 1 tbsp Vegetable Oil
Instructions
- In a large skillet over medium heat, cook ground beef with diced onions, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease. Season with salt and pepper.
- Add in shredded cheese and stir together until cheese is melted. Place aside for later.
- In a second smaller skillet, lightly fry corn tortillas in hot vegetable oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towels between each layer.
- Preheat oven to 350 degrees F
- Pour ½ a cup of red chile in the bottom of a 13×9-inch baking dish and spread evenly.
- Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.
- Pour remaining red chile over rolled enchiladas and top with remaining cheese.
- Bake uncovered for 15-20 minutes, or until cheese is melted and red chile is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, avocado, sliced green onions or cilantro. We like to garnish with green onions.
Notes
Turkey can be replaced for ground beef.