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!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dinner, Main Dish
Cuisine: Mexican
Servings: 6servings
Calories: 665kcal
Author: Ben Rayl
Ingredients
3cupsenchilada sauce
½cupolive oilseparated (or vegetable oil)
1medium onionchopped
3clovesgarlicfinely chopped
1 ½poundsground beef
1oz taco seasoning
2chipotleschopped
2teaspoonadobo
3tablespoontomato paste
to taste salt and pepper
12white corn tortillas
1cupMexican cheese blendgrated
½cupcilantrofinely chopped
Instructions
Preheat your oven to 350 degrees and spray a 9x13" casserole dish. Spread about ¾ cup of enchilada sauce across the bottom of the dish, and set aside.
Add the ground beef and increase the heat to medium high - break up the beef and cook and stir until cooked through, about 8 minutes. Add the taco seasoning and the chipotles and adobo and cook for another minute or two. Stir in the tomato paste and 1 (tomato paste) can-full of water, then allow to simmer until the liquid is gone - about 5 more minutes.
Heat the remaining oil in a small saucepan over medium heat and put the remaining enchilada sauce in a shallow bowl. Cook each tortilla in the oil for about 20 seconds per side. Use tongs to remove it from the oil, then dip in a couple times in the enchilada sauce and put it on a cutting board.
Spoon a good sized portion of the beef mixture down the middle and roll it up and place it seam side down in the casserole dish. Continue to do this until all the tortillas are rolled, and the casserole dish is full.
Pour the remaining sauce over the enchiladas, making sure it gets down in between the tortillas. Sprinkle with the cheese and bake in the oven for about 20 minutes, or until the sauce is bubbling. Sprinkle with cilantro, and serve.
Recipe Notes
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.
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.
For fuller-sized ground beef enchiladas, add extra ground beef and shredded cheese and then roll them up.