This deliciously versatile beef enchilada casserole is quick and easy to prepare, full of flavor, and loaded with shredded cheese. Try this 5-star beef enchilada recipe for your next family dinner and watch them devour it in delight. It is so finger-licking-good you will be adding the recipe to your cookbook!
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Add ground beef to the skillet over medium heat, occasionally stirring to break up the ground beef until it has browned and cooked. Then mix in the taco seasoning, chipotles, adobo, salt, and pepper to taste for 4 more minutes to infuse the beef. Add the tomato paste and 1 cup of water to the skillet and let it simmer for 5 minutes until the liquid evaporates.
Leave the ground beef mixture for a moment and heat the small saucepan with oil over medium heat, and quickly fry the corn tortillas for 20 seconds on each side. Remove each corn tortillas to a plate with a paper towel to take off the excess oil.
In a medium bowl, add the remaining red enchilada sauce, then dip the corn tortillas a few times to coat it, and place each on the cutting board. Place a generous portion of the meat mixture in the middle of a corn tortilla, roll it up, and place it on the bottom of the prepared baking dish seam side down. Continue doing this with the remaining corn tortillas.
Instead of softening the corn or flour tortillas in hot oil ready for rolling, you can heat up the remaining enchilada sauce and then dip the corn or flour tortillas in 10 seconds to soften them.
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You can use any shredded cheese for this recipe, although I recommend using intensely flavored cheese like shredded sharp cheddar cheese or Monterey jack cheese.
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For fuller-sized ground beef enchiladas, add extra ground beef and shredded cheese and then roll them up.
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