Beef Enchiladas

By Rachel Cooks

Ingredients

1 pound lean ground beef ((we used 92/8))
½ cup finely diced onion ((1 small onion))
2 cloves garlic, minced
1 packet (1 oz.) taco seasoning ((see note))
1 can (4 oz.) diced green chiles, optional
¼ cup water
2 cups shredded Mexican blend cheese, divided
1 ½ cups red enchilada sauce, divided ((store-bought or homemade))
8 large flour tortillas ((8 inches, taco size))
desired toppings: cilantro, sliced green onions, sour cream, sliced avocado or guacamole, salsa

Prep Time20mins
Cook Time35mins
Servings4

Instructions

Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.

Heat a large skillet over medium-high heat and cook the ground beef and chopped onion, breaking the beef up into crumbles as it cooks, until beef is cooked through. Drain excess fat if needed.

Add garlic, taco seasoning, green chiles (if using), and water. Cook for 2 to 3 minutes or until thickened.

Remove pan from heat and stir in 1 ½ cups shredded cheese until melted.

Spread a thin layer of enchilada sauce (½ cup) on the bottom of the baking dish. Place a few tablespoons of the beef filling in the center of each tortilla, roll tightly, and place seam-side down in the prepared dish.

Pour the remaining enchilada sauce (1 cup) over the rolled tortillas, ensuring they are evenly coated. Sprinkle with the remaining ½ cup of shredded cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Let the enchiladas cool slightly before serving. Garnish with desired toppings.