Ground Beef Enchiladas
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Averie Cooks · by Averie Sunshine★ 4.9 (7)

Ground Beef Enchiladas

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 49%
CARBS 42G36% OF CAL
4G FIBER35G OTHER4G TOTAL SUGAR
FAT 22G43% OF CAL
7G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Ground beef rolled in tortillas and baked with red sauce and cheese. Serve with guacamole and sour cream for a restaurant-quality enchilada dinner.

mainmexicancasserolebeefgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups red enchilada sauce, divided
  • 1 tablespoon olive oil
  • 1 small white onion (finely diced (yellow onion may be substituted))
  • 1 pound extra lean ground beef ((I recommend between 90-93% lean))
  • 3 cloves garlic (finely minced)
  • 1 tablespoon chili powder ((1 tbsp = 3 tsp, and I do mean 1 tablespoon here; reduce if you're sensitive to heat))
  • 1 teaspoon ground cumin (or more to taste)
  • 1 teaspoon smoked paprika ((regular paprika may be substituted))
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/4 cup tomato paste
  • 1/2 cup beef broth ((I use reduced sodium beef broth, you can sub with chicken broth or water in a pinch))
  • 8 10-inch flour tortillas (warmed if necessary (corn tortillas may be substituted but are more prone to ripping when rolling))
  • 2 cups Mexican blend shredded cheese (or more if desired)
  • 1/2 cup sour cream (or as desired for topping; or omit if desired (Mexican crema is great if you can find it, see below for my Tips))
  • 1/3 cup guacamole (or as desired for topping)
  • Other garnishes
PREP
20M
SODIUM
1505MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.