30-Minute Ground Beef Enchiladas

Hi there! I’m showing you how to make my family’s favorite 30-minute ground beef enchiladas.

These beef enchiladas are one of my son’s all-time favorite recipes.

Why You’ll Love This

He devours them every time I make them.

I love how quick and easy they are to make too.

In fact, I always make a double batch and keep one in the freezer for a quick dinner on another night.

Ingredients

• some ground beef
• a little bit of my homemade taco seasoning blend
• a diced onion
• some red enchilada sauce
• a mixture of corn and flour tortillas
• a combination of cheddar and Monterey Jack

Instructions

1. Heat a skillet over medium-high heat.
2. Add some ground beef.
3. Season our ground beef with a little bit of my homemade taco seasoning blend.
4. Add a diced onion to the pan.
5. To a wide bowl, add some red enchilada sauce.
6. Take the tortilla and give it a good coat in the enchilada sauce, each side.
7. Take a scoop of the mixture and do it about not quite in the center, just a little bit off to one side.
8. Add some cheese.
9. Put a little bit on top of the beef mixture.
10. Start at one end of the tortilla.
11. Fold it over the meat mixture and just kind of tuck and roll as you go.
12. Put a little bit of our reserved enchilada sauce in the bottom of a 13 by 9 baking dish.
13. Give it a good coat and then place your roll tortilla right in the edge of the baking dish.
14. Repeat this seven more times.
15. Drizzle over any remaining enchilada sauce that you have right over the top of them and then give it a nice coating of shredded cheese.
16. Pop them in the oven for a few minutes.
17. Let them cool for a few minutes on the counter before we eat them.

Cooking Tips

You can also use a store-bought taco seasoning blend, but this one’s just so easy to mix up on your own.

I like to use a mixture of corn and flour tortillas.

I find that the texture and flavor is perfect if you can find the combination of the two together.

Now you can always feel free to use a flour, just a plain flour one or a plain corn one.

It’s entirely up to you in whatever your family likes.

There really isn’t any neat way to do this.

You are going to get messy.

So just go with it and wash your hands at the end.

There’s no way around it.

Now that our enchiladas have baked we’re just going to let them cool for a few minutes on the counter before we eat them and you will want to dive into this beefy cheesy goodness.

Trust me.