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Beef Enchiladas

Delightful and satisfying beef enchiladas that are high in protein and perfect for meal prep with customizable toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Select lean ground beef to reduce calorie and fat content.
  • 1/2 medium yellow onion, diced Adds flavor and depth.
  • 2 cloves garlic, minced Provides health benefits.
  • 1 oz packet taco seasoning Opt for low-sodium version for a heart-healthy dish.
  • 1 tablespoon tomato paste Adds richness and antioxidants.
  • 1 4 oz can diced green chiles Provides mild heat and flavor.
  • 1 15 oz can red enchilada sauce Can use low-calorie options.
  • 8 pieces corn tortillas Gluten-free option.
  • 3 cups Mexican cheese blend, shredded Use reduced-fat cheese to lower calories.
Optional Toppings
  • Sour cream Enhances flavor and presentation.
  • Fresh cilantro Adds freshness.
  • Pico de gallo For extra texture and flavor.
  • Diced avocado Provides healthy fats.
  • Shredded lettuce Adds crunch.
  • Sliced green onions For a mild onion flavor.
  • Chopped red onions To add sharpness.
  • Cotija cheese For a salty flavor.
  • Hot sauce Optional for added heat.

Method
 

Preparation
  1. In a skillet over medium-high heat, add the ground beef. Cook until browned and fully cooked, stirring occasionally to break it up. Remove from skillet and drain excess fat.
  2. In the same skillet, add a small amount of oil and sauté the diced onions until soft, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds.
  3. Return the beef to the skillet and mix in taco seasoning, tomato paste, canned diced green chiles, and specified amount of water. Stir and simmer for 5-10 minutes until thickened. Adjust seasoning with salt and pepper as needed.
Assembly and Baking
  1. Spread ½ cup of red enchilada sauce on the bottom of a 9×13 casserole dish.
  2. Fill each corn tortilla with ⅓ cup of beef mixture and top with ¼ cup of shredded cheese. Roll tightly and place seam side down in the dish. Repeat with remaining tortillas.
  3. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
  4. Preheat oven to 350°F (175°C) and bake uncovered for about 20 minutes until the cheese is melted and bubbly.
  5. Let cool slightly before serving hot with chosen toppings.

Notes

For a healthier option, use lean ground beef and reduced-fat cheese. These enchiladas are great for meal prep and can be assembled ahead of time. Store leftovers in an airtight container for up to 3-4 days, reheat to enjoy.