Ground Beef Enchiladas Recipe
Twelve rolled seasoned ground beef enchiladas, smothered in Red or Hatch Green Chile. Topped with melted cheddar and Monterrey jack cheese.
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Ingredients
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Filling
Sauce
Toppings
Method
Preparation of Filling
- 1
Cook the Beef
In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
- 2
Add Vegetables and Spices
Add the chopped onion and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes until the onions are translucent. Stir in cumin, chili powder, salt, and black pepper.
- 3
Combine and Cool
Once the mixture is well combined and cooked through, remove from heat and let it cool slightly.
Assembly
- 4
Prepare the Tortillas
Preheat your oven to 350°F (175°C). If using corn tortillas, lightly heat them in a dry skillet to make them pliable.
- 5
Fill the Tortillas
Take a tortilla and spoon about 2-3 tablespoons of the beef mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish.
- 6
Repeat
Continue this process until all tortillas are filled and placed in the baking dish.
Baking
- 7
Add Sauce
Pour the red or Hatch green chili sauce evenly over the enchiladas, making sure to cover them well.
- 8
Add Cheese Toppings
Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the enchiladas.
- 9
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Serve Hot
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious ground beef enchiladas!