Enchiladas de Carne Molida (Ground Beef Enchiladas), photo by Hispanic Kitchen

Enchiladas de Carne Molida (Ground Beef Enchiladas)

Cuisine: Mexican
Servings: 4 servings
This delicious ground beef enchilada recipe will have you at the dinner table in less than an hour.

Enchiladas are one of those go-to family meals. They're budget-friendly and only require a handful of ingredients. There's not a lot of prep work (unless you want it!) and the end result is almost always delicious. This recipe is for basic ground beef enchiladas is so easy it's virtually impossible to go wrong.

To save time in the kitchen, we used a mild store-bought enchilada sauce. You can choose a spicier sauce or, if you have the time, make the sauce from scratch ahead of time. Homemade salsas add freshness to the dish, and this Tex Mex enchilada sauce can be prepared ahead of time. Better still, you can refrigerate it and it will last up to 10 days. An enchilada encore? Coming right up!

Ingredients

  • 1 pound lean ground beef or 1 package fully cooked shredded beef
  • 1/2 cup onion chopped
  • 2 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 10-ounce cans mild enchilada sauce
  • 8 small corn tortillas 6-7 inches diameter
  • 3/4 cup Pepper jack cheese shredded
  • 1 tablespoon fresh cilantro chopped
  • Sour cream optional

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Directions

  1. Preheat oven to 350° F.
  2. In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8-10 minutes or until beef is no longer pink, breaking it up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
  3. Pour the second can of sauce into a shallow dish. Dip the tortillas, one at a time, into the sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13×9-inch baking dish.
  4. Cover dish with aluminum foil. Bake in 350° F oven for 15 minutes.
  5. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted.
  6. Sprinkle with cilantro. Serve with sour cream if desired.

Chef Notes

Recipe courtesy of the Texas Beef Checkoff. Used with permission. For more great recipes, visit the Texas Beef Council at http://www.txbeef.org

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