ground beef enchiladas

Seasoned ground beef rolled in soft corn tortillas and smothered in red sauce and melted cheese for a classic Mexican favorite.

Ground Beef Enchiladas

beef

onion

garlic (minced)

taco seasoning (1 packet)

cumin

water

8-10 corn tortillas

red enchilada chile sauce

cheddar jack cheese

green onion (thinly sliced)

Optional Toppings: Sour Cream (Pico de Gallo

In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.

Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.

Preheat oven to 350 degrees F. Pour ½ a cup of enchilada sauce in the bottom of a 13x9-inch baking dish and spread evenly.

Heat remaining sauce in a small skillet, just until bubbly, then remove from heat. Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.

Pour remaining sauce over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.

Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.

Ground beef and diced cremini mushrooms make an incredibly flavorful filling for these zesty, Mexican-inspired enchiladas. This quick and easy recipe is the perfect family-friendly meal for any night of the week!

Beef and Mushroom Enchiladas

chili powder

paprika

onion powder

garlic powder

oregano

salt

extra virgin olive oil

mini sweet peppers (* sliced)

basmati rice

mushrooms

corn tortillas

enchilada sauce

Monterey Cheese (* shredded)

cilantro (* optional, garnish)

Combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.

Add one tablespoon of olive oil to a large skillet or sauce pot.

Add the sliced sweet peppers and cook until they are just soft, about 5 minutes.

Stir in the rice, water, and half of the spice mixture.

Bring to a boil, then reduce the heat and simmer until the water is absorbed and the rice is tender, about 20 minutes.

Once the rice is done cooking, spread it evenly into the bottom of a large casserole dish.

Mexican Rice

Preheat your oven to 350°F.

While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high.

Add the onions and cook until soft and translucent, about 5 minutes.

Add the ground beef, mushrooms, and the remaining half of the spice mixture.

Cook the beef and mushrooms, breaking up the beef as it cooks, until it&#x27;s no longer pink in the center, about 5-7 minutes.

Warm the tortillas in a skillet over medium heat for about 15 seconds each.

Fill the tortillas with the beef mixture, tuck in the sides, roll closed and place on top of the rice in the casserole dish.

Top the filled tortillas with the enchilada sauce and cheese.

Bake for 20-25 minutes, or until the cheese is melted and sauce is hot and bubbly.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599675546/ygkf7ptsm02bkrio3rkp.mp4

Ground beef and diced cremini mushrooms make an incredibly flavorful filling for these zesty, Mexican-inspired enchiladas. This quick and easy recipe is the perfect family-friendly meal for any night of the week!

Easy oven-baked beef and bean enchiladas stuffed with seasoned ground beef, black beans, and melty cheese, all smothered in red enchilada sauce for a cozy, crowd-pleasing dinner.

Beef & Bean Enchiladas (Cheesy + Easy Dinner)

olive oil

yellow onion, finely chopped

½ teaspoon kosher salt, divided

black beans, drained and rinsed

Mexican cheese blend, divided

(8-inch) small flour tortillas, warmed

mild red enchilada sauce

olive oil or avocado oil cooking spray

Heat the oven to 350F.

Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.

Add the ground beef, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the beef apart into small pieces and cook until browned and cooked through, about 5 minutes. Drain grease if necessary.

Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat, allow to cool slightly, then add ¾ cup cheese, stirring to combine.

Grease or spray a large, 9x13 inch baking dish. Spread ¼ cup enchilada sauce over the bottom in an even layer.

Spray each tortilla lightly on both sides with avocado or olive oil.

Add a heaping ⅓ cup of the beef-bean mixture to a tortilla. Roll tightly and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and beef-bean mixture.

Spray the top again lightly with avocado or olive oil. Drizzle the remaining ¾ cup enchilada sauce over the rolled tortillas. You can spread the sauce out evenly, or just drizzle. I personally like to leave some of tortillas bare so they crisp up slightly. Sprinkle over the remaining ¾ cup cheese.

Bake for 20-25 minutes, or until the sauce begins to bubble along the sides and the cheese is bubbling and golden.

Serve with toppings of your choice.

Easy, tasty, and quick recipe- ideal for a weeknight. I made no adjustments to the recipe and they came out perfect. Our young children loved them as much as my husband and I. Will make again... And likely once a month going forward. Thank you, Robyn!

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Beef and Mushroom Enchiladas

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