Ground Beef Enchiladas spice up your weeknight meals with ground beef, cheese plus a few other common ingredients.
Ground Beef Enchiladas
By Sue Lau | Palatable Pastime
Ground Beef Enchiladas is my recipe of the day. This makes a pan full of beefy enchies perfect for a weeknight meal. If you need to shorten the cook time, brown off your beef ahead to save a few extra minutes.
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While ground beef is not as economical as it used to be, it is still the king when it comes to quick cooking. And it is that WOW factor as well for comfort food flavor.
Ground Beef Enchiladas
Save time by browning the meat and onion ahead. I will often buy a large pack of beef mince and get it halfway done this way. Then divide up into freezer packs. Which I can then defrost.
I use my own recipe for enchilada sauce. You can freeze and thaw that as well. Or you can choose to use canned if you prefer. I like a little bit of a drier look for the photos but usually add more cheese to the tops of mine. I don’t think it’s possible to have too much cheese!
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Ground Beef Enchiladas
Ground Beef Enchiladas
Equipment
- 1 Oblong baking dish
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 3 cloves garlic (chopped)
- 1 tablespoon taco seasoning
- 3-1/2 cups enchilada sauce
- 10 fresh corn tortillas
- 12 ounces shredded Mexican blend cheese
- 1/2 cup sliced black olives
Instructions
- Preheat oven to 375F.
- Brown ground beef with onion and garlic, then drain fat.
- Stir in seasoning and one cup of enchilada sauce.
- Place an additional 1/2 cup sauce in the bottom of an oblong casserole.
- Put 1/4 cup browned beef into each of the corn tortillas and place in the pan, seam side down.
- Cover with remaining enchilada sauce, cheese and olives.
- Bake for 20-25 minutes or until hot and cheese is melted.
Notes
Nutrition
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