Ground Beef Enchiladas
It takes only a handful of ingredients to make these tasty enchiladas, loaded with beef and cheese.
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- flour or corn tortillas
- 2 cups cheddar cheese, shredded
- sour cream, to serve
For the sauce:
- 1 envelope McCormick Enchilada Seasoning
- 1½ cups water
- 8 oz tomato sauce
For the filling:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Instructions
Make the sauce:
- In a saucepan, stir together water, tomato sauce and seasoning packet. Bring mixture to a boil. Reduce heat and simmer the sauce until it thickens slightly, about 5 minutes. Remove from heat, and keep warm.
Make the filling:
- In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and cooked through and the onions are soft. Drain off excess fat.
- Stir in minced garlic and stir to combine.
- Pour about half of the enchilada sauce and half the shredded cheese into the pan with the meat mixture, and stir to combine. Remove from heat and set aside.
Assemble enchiladas:
- Preheat oven to 350℉.
- Pour about ½ cup of the enchilada sauce into the bottom of a 13X9 inch casserole dish. Tilt the dish so the sauce coats the bottom of the dish. Set aside.
- Place a scoop of the meat mixture onto each tortilla and roll up. Continue until all the filling is used up.
- Place each enchilada in the prepared casserole dish, seam side down.
- Spoon the remaining sauce over the tortillas making sure they are completely covered with the sauce.
- Top with an even layer of the remaining shredded cheese.
Bake & serve enchiladas:
- Bake uncovered for 20-30 minutes until heated through and the cheese is hot and bubbly.
- Set oven temperature to "broil" and cook until cheese is lightly toasted and browned along the edges.
- Top each serving with a dollop of sour cream.
- Serve with a green salad and a side of Spanish Rice to round out the meal.