Easy Ground Beef Enchiladas
Prep
20 Minutes
Total Time
50 Minutes
Servings
5
Ingredient List
- 1 lb (500 g) lean ground beef
- 2 cans (296 ml) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (113 mL) Old El Paso™ Chopped Green Chilies
- 10 tortillas from 1 package (297 g) Old El Paso™ Medium Soft Tortillas (12 Count)
- 1 ½ cups (375 mL) shredded cheddar cheese
Preparation
- Heat oven to 375°F (190°C). Spray 13x9-inch (33 cm x 23 cm) baking dish or pan with cooking spray.
- In 10-inch (25 cm) nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ½ cup (125 mL) of the enchilada sauce and the chilies.
- Spread ½ cup (125 mL) of the enchilada sauce evenly in baking dish. Spread ¼ cup (50 mL) beef mixture down centre of each tortilla; sprinkle with 1 tablespoon (15 mL) cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Expert Tips
- When you add the enchilada sauce over the top of the rolled tortillas, it’s okay to have some of the tortilla showing. If you smother too much sauce on top, you may end up with less crispy (but still delicious) enchiladas.
- Don’t be afraid to get creative with this recipe! Try making with ground chicken or ground turkey instead of beef. You could also stir in some frozen corn, drained canned black beans or other diced veggies at the end of the cooking time with the ground beef. You will want to continue cooking until everything is hot. Depending on how much you add, you may need to slightly increase the amount of enchilada sauce you stir into the beef mixture.
- No toppings are needed for enchiladas, but if you want to get some more veggies on the table, you can serve with many of the same toppings you would use for tacos. Sour cream and salsa or fresh toppings like shredded lettuce, diced tomato and avocado.
