Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning blend)
- 2 tablespoons tomato paste or 1/2 cup diced tomatoes (optional)
- 8 corn or flour tortillas
- 1 1/2 cups red enchilada sauce
- 2 cups shredded cheddar cheese or Mexican cheese blend
- 1 tablespoon olive oil or cooking spray
- Chopped cilantro or green onions (optional, for garnish)
- Sour cream or sliced avocado (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, cook ground beef and onion over medium heat until browned.
- Add garlic and taco seasoning. Stir until fragrant.
- Add tomato paste or diced tomatoes (if using); simmer for a few minutes.
- Warm tortillas slightly in the microwave for easy rolling.
- Spoon beef mixture and some cheese into each tortilla. Roll up tightly.
- Place tortillas seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the top.
- Sprinkle with remaining cheese.
- Bake for 20–25 minutes until bubbly and cheese is melted.
- Garnish with cilantro or green onions and serve with sour cream or avocado if desired.
Notes
- Use flour tortillas for easier rolling, corn for a more traditional taste.
- Don’t overfill tortillas to prevent tearing.
- Lightly toast tortillas for added structure and less sogginess.
- These freeze well—either baked or unbaked.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg