Looking for an easy recipe for Cinco de Mayo? Beef Enchiladas come together in about 20 minutes and bake in the oven for 30 minutes, making a delicious, cheesy Mexican meal in less than an hour. Serve them with shredded lettuce, sweet corn and spicy tortilla chips. This recipe will bring your family to the table!
What is the difference between enchiladas and burritos? Enchiladas are usually smaller than a burrito. They are typically made with corn tortillas that are wrapped around a meat filling. Enchiladas are also placed in a baking dish and covered in sauce and baked in the oven, whereas burritos have a variety of fillings and aren’t typically covered in sauce, which allows you to eat them with your hands.
Beef Enchiladas
What’s needed?
- 1 1/2 pounds ground beef
- 1 medium onion, chopped fine
- 3-ounces chopped green chili peppers
- 1.5-ounce packet mild taco seasoning
- 1/2 cup water
- 1 cup mild salsa
- 30-ounces enchilada sauce
- 10 count package of 8-inch soft corn tortillas (or flour tortillas depending on preference)
- 2 cups shredded Cheddar
- 2 cups shredded Colby cheese
How to make Beef Enchiladas?
- Heat the oven to 350 degrees. Put the ground beef and the chopped onion in a large skillet and cook until no longer pink. Drain the grease from the pan.
- Add the green chili peppers, the taco seasoning, water, and salsa to the skillet. Cook on low for 10 minutes, stirring occasionally.
- Put about 1/2 cup of the enchilada sauce in the bottom of a 13×10-inch baking dish. Spread it evenly to coat the dish.
- Spoon about 1/2 cup of the beef mixture onto the center of an 8 inch corn (or flour) tortilla and top it with a bit of shredded cheese.
- Fold each side together and carefully roll the tortilla closed, then place it in the baking dish with the seam side down.
- Continue rolling enchiladas until all 8 tortillas are filled and placed in the baking dish. If you are using smaller tortillas, you may have 10 or 12 enchiladas.
- Pour the remaining enchilada sauce over the top to cover all of the enchiladas. Add the rest of the shredded cheese to the top of the enchiladas. Bake for 25-30 minutes, until cheese is melted and all is heated through.
Remove the enchiladas from the oven and allow them to cool for 5 minutes. Serve them with spicy tortilla chips, shredded lettuce and sweet corn. You will have a Mexican feast! This recipe makes 8 enchiladas using medium-sized 8-inch tortillas.
Whether it is Cinco de Mayo or not, your friends and family will love these easy Beef Enchiladas! And frozen margaritas are always a fun addition to this delicious dish.
For more Mexican dishes, check out these recipes:
Beef Enchiladas
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion chopped fine
- 3 ounces chopped green chili peppers
- 1.5 ounces packet mild taco seasoning
- 1/2 cup water
- 1 cup mild salsa
- 30 ounces enchilada sauce
- 10 count package of 8 inch soft corn tortillas or flour tortillas depending on preference
- 2 cups shredded Cheddar
- 2 cups shredded Colby cheese
Instructions
- Heat the oven to 350 degrees. Put the ground beef and the chopped onion in a large skillet and cook until no longer pink. Drain the grease from the pan.
- Add the green chili peppers, the taco seasoning, water, and salsa to the skillet. Cook on low for 10 minutes, stirring occasionally.
- Put about 1/2 cup of the enchilada sauce in the bottom of a 13×10-inch baking dish. Spread it evenly to coat the dish.
- Spoon about 1/2 cup of the beef mixture onto the center of an 8 inch corn (or flour) tortilla and top it with a bit of shredded cheese.
- Fold each side together and carefully roll the tortilla closed, then place it in the baking dish with the seam side down.
- Continue rolling enchiladas until all 8 tortillas are filled and placed in the baking dish. If you are using smaller tortillas, you may have 10 or 12 enchiladas.
- Pour the remaining enchilada sauce over the top to cover all of the enchiladas. Add the rest of the shredded cheese to the top of the enchiladas. Bake for 25-30 minutes, until cheese is melted and all is heated through.
- Remove the enchiladas from the oven and allow them to cool for 5 minutes. Serve them with spicy tortilla chips, shredded lettuce and sweet corn.
