Believe it or not, beef enchiladas are really easy to make. I usually get the ground beef browning in a skillet while I’m making my slightly spicy enchilada sauce, and bam! Both are ready to assemble in just a few minutes, and then the real fun begins.
To give the beef a little something extra in the way of body (and easily staying in the corn tortillas), I usually add a can of refried beans at the very end of the browning and seasoning process. It gives the enchiladas a whole new dimension of flavor, and the added protein is also a nice bonus.
This meal is ready in just about an hour – and 25-30 minutes of that is just the cooking time. AKA the time you’re staring at the oven, watching as all that ooey, gooey cheese melts and bubbles into perfection. To avoid drooling on myself as the enchiladas are cooking, I like to make some yellow rice to serve with it. It’s fast and easy, and ready when the enchiladas are done.
One of my favorite things about this meal – aside from how quickly it all comes together, and the savory rich spiciness of the sauce, mixed with the gooey cheese – is that it’s gluten free. I also use soy sour cream in place of the dairy version and use low-moisture mozzarella. I’ve found that part of my casein allergy is unaffected with mozzarella, but you should adjust the recipe for your own dietary needs as far as dairy goes. All that to say, this recipe is easily adaptable and you can use however much dairy – or non-dairy – as you’d like!
Here’s what you’ll need for easy beef enchiladas tonight:
Ingredients
- 1.65 lbs ground beef
- 1 TBSP garlic powder
- 2 TBSP onion powder
- 1/2 tsp cumin
- 1 TBSP chili powder
- 1/2 TBSP paprika
- 1/2 tsp salt
- 1 can of refried beans
- 1 tsp cumin
- 3 TBSP chili powder
- 1 TBSP paprika
- 2 TBSP onion powder
- 1 TBSP garlic powder
- 2 TBSP vinegar
- 2 15 oz cans of tomato sauce (I use Hunt's brand)
- 1/4 tsp oregano
- 1 tsp cocoa powder
- 1/2 tsp cayenne pepper
- 1.5 cups water
- One package of corn tortillas (I get the bag of corn tortillas that has like 50)
- fresh cilantro
- sour cream
- 4 cups of shredded low moisture mozzarella
Instructions
- Brown beef in a skillet.
- Start enchilada sauce by adding all spices and vinegar to the tomato sauce and water. Bring sauce to a boil and either simmer or set aside.
- Once the beef is cooked through add spices and refried beans. Set aside.
- Set oven to 375.
- Take corn tortillas and place about 2 spoon full's of meat and bean mixture directly in the middle, add a little spoon of sauce, and shredded mozzarella.
- Roll corn tortillas in cigar shapes and line up in an oven safe cooking pan. (I usually use a glass 9 x 13 pan and place the rolled together side down so they won't open) Repeat until the pan is full and the enchiladas are all rolled up.
- Cover enchiladas in sauce and top with shredded mozzarella.
- Bake, uncovered, on 375 for 25-30 minutes, or until cheese is melted.
- Serve with yellow rice, or your favorite Mexican sides!
