Classic Beef Enchiladas are a classic Mexican dish that has become a favorite around the world. These savory rolls are filled with seasoned ground beef, wrapped in soft tortillas, and smothered in a rich, flavorful enchilada sauce, topped with melted cheese. The combination of spices and textures makes each bite a delightful experience. Whether you’re looking to spice up your dinner routine or impress guests with a homemade Mexican feast, beef enchiladas are an excellent choice.
The beauty of this dish lies in its versatility. Feel free to personalize the filling with your preferred ingredients adjust the heat level to your preference, and even experiment with different types of cheese. Plus, they’re easy to prepare in advance, making them perfect for busy weeknights or festive gatherings. In this recipe, we’ll guide you through each step to ensure your classic beef enchiladas turn out perfectly every time. Get ready to enjoy a meal that’s bursting with flavor and sure to become a regular in your cooking repertoire.
Savory Classic Beef Enchiladas: A Mexican Delight
Ingredients
1 pound ground beef
1 medium onion - finely chopped
2 cloves garlic - minced
1 packet taco seasoning
1 cup water
8 medium flour tortillas - (10-inch)- 2 cups enchilada sauce
2 cups cheddar cheese - shredded
1 cup Monterey Jack cheese - shredded
1 can green chilis (green chilli in British English) - (4 ounces) diced
1 cup sour cream
2 tablespoons cilantro - (optional) fresh, chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
2 tablespoons olive oil - for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Warm tablespoon olive oil in a large skillet over medium heat.
- Include the diced onion and cook until it becomes tender for about 5 minutes.
- Include the minced garlic and continue cooking for a further 1-2 minutes until fragrant.
- Place the ground beef in a skillet and cook it until it turns brown, breaking it apart with a spoon while it cooks. Remove any excess fat from the skillet.
- Mix in the taco seasoning, water, and diced green chilies. Cook until the mixture is well combined and the liquid has reduced, about 5 minutes.
- Remove the skillet from heat and let the beef mixture cool slightly.
- Evenly coat the bottom of a 9×13-inch baking dish with 1/2 cup enchilada sauce.
- Place a tortilla on a flat surface, spoon Place approximately 1/3 cup of the beef mixture along the center, and sprinkle with a small amount of shredded cheddar cheese.
- Roll the tortilla and position it with the seam side facing down in the baking dish. Repeat this process with the remaining tortillas.
- Cover the rolled tortillas with the rest of the enchilada sauce. ensuring they are fully covered.
- Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
- Place it in the oven that has been preheated and bake for 20-25 minutes, or until the cheese has melted. and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Serve with a spoonful of sour cream and a sprinkle of chopped fresh cilantro, if desired.
