Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Taco seasoning: 1 packet
- Enchilada sauce: 28 ounces
- Corn tortillas: 10
- Shredded cheddar cheese: 2 cups
- Olive oil: 1 tablespoon
- Diced tomatoes: 1 (14.5 ounce) can, drained
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add ground beef and onion and cook until beef is browned and onion is softened. Drain off any excess grease.
- Step 2: Stir in taco seasoning and diced tomatoes into the ground beef mixture. Cook for another 5 minutes, stirring occasionally.
- Step 3: Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Step 4: Warm the tortillas slightly (either in the microwave or a dry skillet) to make them more pliable. Spoon about 1/4 cup of the ground beef mixture into each tortilla. Roll up the tortillas and place them seam-down in the prepared baking dish.
- Step 5: Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let cool slightly before serving.
Notes
- For optimal flavor, store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas in the oven at 350°F (175°C) until warmed through, or microwave individual portions for quicker serving.
- Garnish your enchiladas with sour cream, guacamole, and fresh cilantro for a vibrant and flavorful presentation.
- To prevent soggy tortillas, lightly fry them in oil for a few seconds before filling, creating a more robust barrier against the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American