Beef Enchiladas
Take your taste buds "South of the Border" with these easy Ground Beef Enchiladas that are packed with bold Mexican flavors. Great for a weeknight dinner!
Servings: 4 servings
Equipment
Ingredients
For the enchiladas
- 1 pound lean ground beef
- 1 medium onion chopped
- ½ cup sour cream
- 2 cups shredded Cheddar cheese, divided 8 ounces
- 2 tablespoons fresh chopped parsley
- ¼ teaspoon ground black pepper
- Homemade Enchilada Sauce
- 8 corn tortillas
- vegetable oil for frying
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, brown and crumble the ground beef with the onion until beef is no longer pink; drain. Stir in the sour cream, 1 cup of Cheddar cheese, parsley, and pepper. Cover and set aside.
- Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.
- Add about 1/2-inch of oil to a medium skillet. Heat over medium-high heat. Once the oil is hot, fry tortillas one at a time for 3-5 seconds on each side, just enough to soften the tortillas. Drain and place on a cooling rack place over a cookie sheet to cool. Repeat with remaining tortillas.
- Dip each tortilla into the enchilada sauce to coat both sides. Place the tortilla on a plate and place about 1/4-cup of the beef mixture onto the tortilla; roll the tortilla around the filling. Place the tortilla in an ungreased 11x7x2-inch baking dish. Repeat with remaining tortillas. Pour any remaining sauce over the enchiladas. Evenly sprinkle the remaining 1 cup of cheese over the top.
- Bake uncovered for 20-25 minutes or until bubbly. Garnish with additional shredded cheese, sour cream, and green onions. Serve with Guacamole and Salsa, if desired.
Notes
- Use corn tortillas for a more authentic flavor and texture.
- Use a baking dish that's the right size for your tortillas, so they fit snugly and don't unravel while baking.
- Make and use homemade enchilada sauce for a fresher and more flavorful taste. Alternatively, use store-bought sauce if you're short on time.
- Let the enchiladas cool for a few minutes before serving, so the filling has a chance to set and won't spill out when you cut into them.
Nutrition
Calories: 568kcal | Carbohydrates: 29g | Protein: 41g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 479mg | Potassium: 621mg | Fiber: 4g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 5mg | Calcium: 490mg | Iron: 4mg
