Beef Enchiladas Recipe

Name: Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb Ground Beef (1 pound ground beef); 1 cup Yellow Onion (1 cup yellow onion, diced); 4 cloves Garlic (4 cloves garlic, minced); ½ tsp Table Salt (1/2 teaspoon salt, plus more to taste); ½ tsp Cumin Seeds (1/2 teaspoon cumin); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 2.83 cup Red Enchilada Sauce (1/2 cup red enchilada sauce + 2 1/3 cups red enchilada sauce); 1 oz Green Chili (1 – 4oz can of green chilies — up to 4); 1 oz Black Beans (1 – 15oz can black beans, rinsed and drained — up to 15); 2 ½ cup Mexican Cheese Blend (1/2 cup shredded Mexican blend cheese + 2 cups shredded Mexican blend cheese); 8 pieces Flour Tortilla (8-10 flour tortillas — up to 10)

Beef Enchiladas Recipe - Dinner (Mexican)

55 minMexican

Servings8

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Egg Free

Steps

1Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.
2Make the filling
3Heat a large skillet over medium high heat. Once hot, add the ground beef. Cook the meat until brown, breaking it up as it cooks. Once the beef has browned, add the diced onion and sauté for 2-3 more minutes until it becomes translucent.
4Next, add the minced garlic, salt, dried oregano, cumin, green chilies, black beans, and enchilada sauce. Cook for 1-2 minutes and then remove from the heat and stir in 1/2 cup of cheese.
5Assemble the Enchiladas:
6Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next,microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop a heaping 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all of the filling has been used. If you have a bit of leftover filling, scatter it on the sides of the rolled enchiladas.
7Pour the remaining 1 1/2 cups of enchilada sauce over the enchiladas and then top with the 2 cups of shredded cheese.
8Bake the enchiladas at 400 degrees for 15-20 minutes or until the cheese is fully melted and the sides are bubbly. Garnish with cilantro, diced red onion, sliced jalapeño, and lime wedges before serving. You could also add a drizzle of Greek yogurt or sour cream that has been thinned with lime juice if you like. Enjoy!