Beef Enchiladas with Flour Tortillas
These Beef Enchiladas with Flour Tortillas are an easy family dinner made with seasoned ground beef, tender onions, melted Cheddar cheese, black olives, and flour tortillas. Baked until hot and bubbly, they make a comforting Mexican-inspired meal for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 enchiladas
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (1.5-ounce) package dry enchilada sauce mix
- 10 (10-inch) flour tortillas
- 2 cups shredded Cheddar cheese, divided
- 1 (2.25-ounce) can sliced black olives, drained
- Water, as directed on the enchilada sauce mix package
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook for 6–8 minutes, breaking the beef apart with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.
- Prepare the dry enchilada sauce mix according to the package directions, using the required amount of water.
- Pour a small amount of the prepared enchilada sauce into the bottom of the baking dish.
- Warm the flour tortillas briefly so they are flexible. Place a portion of the beef mixture, a little shredded Cheddar cheese, and a few black olives in the center of each tortilla.
- Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining Cheddar cheese and black olives over the top.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the enchiladas are hot and bubbling.
- Let the enchiladas rest for 5 minutes before serving.
Notes
- Use lean ground beef to keep the filling hearty without making the enchiladas overly greasy.
- Warm the tortillas before rolling to help prevent cracking.
- For extra flavor, add a pinch of ground cumin or chili powder to the beef while cooking.
- Cheddar can be replaced with Monterey Jack, Colby-Jack, or a Mexican-style shredded cheese blend.
- Serve with sour cream, fresh cilantro, diced tomatoes, avocado, or a simple side salad.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Find it online: https://ayoubrecipe.com/beef-enchiladas-with-flour-tortillas/