Ground Beef Enchiladas

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds lean ground beef

1 onion (diced)

2 tablespoons taco seasoning

12 corn tortillas

3 tablespoons cooking oil (vegetable oil or canola oil)

19 ounces red enchilada sauce (1 medium can or 2 small cans)

1 cup shredded cheddar cheese

freshly chopped cilantro

pico de gallo

Sour cream for serving

Directions

Preheat oven to 350˚F.

In a large skillet, cook the ground beef and chopped onion over medium heat. Break the meat up as it cooks until it is cooked through and no longer pink. Drain any excess grease and mix in the taco seasoning.

Add 1 tablespoon of oil to a small skillet over medium heat. Once the oil is hot, add the tortillas and flip each side to quickly warm and coat with oil. Repeat will all tortillas adding additional oil to the skillet as needed.

Pour 1/4 cup of the enchilada sauce in the bottom of a large baking dish. I used a 9x13 inch casserole. Spread to coat the bottom.

Fill each tortilla with meat mixture and roll tightly placing seam side down in the baking dish. Repeat until all of the beef filled enchiladas are rolled and in the pan.

Pour the remaining enchilada sauce over the enchiladas so that they are all covered in sauce, then sprinkle the cheese over the top.

Bake for 20-25 minutes or until the cheese is melted and the edges start to bubble. Garnish with your choice of chopped cilantro or pico de gallo.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 452 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.4 g
• Cholesterol: 89 mg
• Sodium: 1068 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 33 g