Ground Beef Enchiladas
Do you love red sauce enchiladas? These ground beef enchiladas with red sauce are simple to make and taste amazing. Perfect for your next Tex-Mex night!
Ingredients
- 1 1/2 cup homemade red enchilada sauce you can also use canned, store-bought
- 1 lb. lean ground beef browned and fat drained
- 3 Tbsp. taco seasoning
- 1/2 c. water
- 2 Tbsp. tomato paste
- 1 c. shredded Colby-Jack cheese cheddar or Mexican blend are also good
- 8 medium 8" flour tortillas
Instructions
- First, prepare the ground beef filling. Brown the ground beef over medium-high heat. Drain off any excess fat. To the ground beef add the taco seasoning, water and tomato paste. Heat over medium heat, stir to combine and bring to simmer. Cook until liquid simmers off, about 5 minutes. Remove from heat.
- Preheat oven to 375 degrees. In a 9 x 13" baking dish or pan, lightly spray with non-stick cooking spray and add 1/2 cup of the red enchilada sauce.
- Begin filling tortillas with about 1/3 cup of the prepared meat mixture and about 1-2 Tbsp. of the shredded cheese. Roll the tortilla and place seam-side down into the pan with the sauce. Roll all 8 enchiladas and place in the pan. Pour the remaining 1 cup of red enchilada sauce over the top of the rolled tortillas. Sprinkle the top of the sauced enchiladas with the remaining shredded cheese.
- Bake at 375 degrees for 18-20 minutes. Remove from oven and let cool 5-10 minutes before serving. Top with your favorite Tex-Mex toppings.
Notes
Store any leftovers in an airtight container in the refrigerator. Enchiladas will keep refrigerated for up to 5-7 days.
To make Low-Carb: Substitute regular tortillas for low-carb tortillas. I really like La Banderita low-carb tortillas and wraps.
Nutrition
Serving: 1enchiladaCalories: 375kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 63mgSodium: 993mgFiber: 3gSugar: 4g
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