Beef Enchiladas
A savory and cheesy Mexican classic perfect for the whole family.
Ingredients
For the beef filling
- 1 pound lean ground beef Use 80/20 ground beef for best flavor.
- 1 cup chunky salsa And adjust spice level to your preference.
For the enchiladas
- 1 can red enchilada sauce (10-ounce)
- 8 pieces tortillas (8-inch) Flour or corn tortillas can be used.
- 1 package Borden Cheese Thick Cut Shredded Four Cheese Mexican (8-ounce) Approximately 2 cups of cheese.
Instructions
Preparation
- Preheat your oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, brown the lean ground beef over medium-high heat. Drain the excess fat and return the meat to the skillet.
- Reduce the heat to medium-low, stir in the salsa, and cook until heated through. Remove from heat.
- Pour about half of the enchilada sauce into the bottom of the prepared baking dish.
- Warm the tortillas according to the package directions.
Assembly
- Spoon approximately 1/4 cup of the beef and salsa mixture down the center of each tortilla.
- Top each with about one heaping tablespoon of the Four Cheese Mexican blend.
- Roll each tortilla tightly, ensuring the seam side is down, and place in the baking dish.
Baking
- Pour the remaining enchilada sauce over the top of the enchiladas.
- Sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 30 to 35 minutes.
Notes
These enchiladas are best enjoyed hot from the oven. Leftovers can be stored in the refrigerator for up to 3 days.