Easy Ground Beef Enchiladas Recipe
This easy Ground Beef Enchiladas recipe starts with tortillas that are filled with a seasoned ground sirloin mixture, topped with a flavorful enchilada sauce, sprinkled with shredded colby jack, and baked until cheesy and gooey.
Servings 4 servings
Ingredients
- 1 pound ground sirloin like 93/7
- ½ Tablespoon onion powder
- 2 ½ Tablespoons taco seasoning
- ¼ cup water
- 2 cups enchilada sauce divided
- 8 6" corn tortillas fajita size
- 2 cups shredded colby jack cheese
Optional Toppings
- Sour cream
- Pico de gallo
- Salsa
- Cilantro
- Diced tomatoes
- Diced avocado
Instructions
- Preheat oven to 350°F and lightly spray a 9x13 baking dish with non-stick spray. Set aside.
- In a large skillet over medium-high heat, add the ground beef and onion powder and brown until no longer pink, breaking it up as it cooks.1 pound ground sirloin, ½ Tablespoon onion powder
- Add in the taco seasoning and water and stir until combined. Remove the pan from the heat.2 ½ Tablespoons taco seasoning, ¼ cup water
- Pour ½ cup of the enchilada sauce into the bottom of the prepared pan and use a spatula to spread it evenly.2 cups enchilada sauce
- Lay out a tortilla, scoop in approximately ⅓ cup of the beef mixture to the center, add a small handful of cheese, roll up tightly and place seam side down into the prepared pan. Repeat until the pan is full (should make 8).8 6" corn tortillas, Sour cream, Pico de gallo, Salsa, Cilantro, Diced tomatoes, Diced avocado
- Pour the remaining enchilada sauce over the top of the tortillas, spreading to evenly coat, and then top with the remaining cheese.2 cups shredded colby jack cheese
- Bake for 20-25 minutes or until the edges are slightly golden and the center is bubbly.
Notes
- If using ground hamburger or a different mix of beef, drain off any excess grease, if needed.
- Corn tortillas hold up best, but a corn-flour blend offers great texture and flexibility
- For heat, add diced jalapenos to the beef mixture. Additionally, pepper jack can be used in place of Monterey jack.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 14g | Protein: 39g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1642mg | Potassium: 431mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1603IU | Vitamin C: 3mg | Calcium: 475mg | Iron: 4mg
