This recipe for easy beef enchiladas is perfect for meal planning or a quick-and-easy weeknight dinner.
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Looking for something simple that you can make with a handful of pantry staples? This recipe for easy beef enchiladas is it. It’s packed full of flavor and is perfect for an easy dinner to feed the whole family.
Ingredients for Easy Beef Enchiladas
While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut.
For the ground beef, we recommend 90/10 ground beef. It’s ground from lean sirloin, so it won’t exude as much fat and grease as it cooks.
Finally, the most important question of the day: What are the best tortillas to use for enchiladas? Corn tortillas are the traditional standard for enchiladas, but we find them difficult to work with. If they’re not treated correctly, they can fall apart or become soggy in the sauce. We recommend using the more pliable, easier-to-work-with flour tortillas.
- 1 (6.8-ounce) package Spanish rice mix (or make your own Spanish rice)
- 1 pound ground beef
- 1 (1-ounce) envelope taco seasoning
- 2 (10-ounce) cans enchilada sauce, divided
- 10 (8-inch) flour tortillas, warmed
- 1-2/3 cups shredded cheddar cheese, divided
- Optional garnishes: Sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives
Yield: 10 enchiladas
Step 1: Prepare the filling
Preparing the fillings for enchiladas is a two-step process: Cook the rice, then use it to create the beefy filling. Start by preparing the rice mix according to the package directions. While the rice is cooking, heat a large skillet over medium heat. Cook the beef until it’s no longer pink. Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice.
Step 2: Fill the tortillas
Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Add a tablespoon of cheese and roll the tortillas closed. Place the filled tortillas, seam-side down, on the prepared baking dish. The enchiladas will be nestled right next to each other, and that’s okay. When all the tortillas are filled and placed in the dish, pour just enough of the remaining sauce on top of the enchiladas. You may not need all the sauce—you just need enough to coat the top without it spilling over on the sides to keep the tortillas from getting soggy. Top the mixture with the remaining sauce and cheese.
Step 3: Bake
Bake the enchiladas, uncovered, for about 20 to 25 minutes, until the cheese is melted. Let the enchiladas cool for at least 5 minutes before dishing them out with a spatula. Top each enchilada with the garnishes of choice. You can’t go wrong with sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa or sliced black olives.
Each enchilada contains about 415 calories, 46 grams of carbohydrates, 20 grams of protein and 17 grams of fat. With some smart substitutions, this recipe can easily be adapted for low-calorie diets. Try using lean ground turkey instead of ground beef. To reduce the carbohydrates, try using cauliflower rice instead of white rice.
What to Serve with Enchiladas
Since these enchiladas are stuffed with beef and rice, they’re perfectly filling as-is. You really don’t need any side dishes, but we usually make one anyway.
Try whipping up some vegetable side dishes, like this one-pan Mexican Street Corn Bake. We also love serving cheesy enchiladas with light salads, like a No-Fuss Avocado Onion Salad. If you find yourself missing the beans in this dish, you can heat up a can of black beans or try making your own with a batch of our Cantina Pinto Beans.
Source: https://www.tasteofhome.com/ Lindsay D. Mattison