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Easy Beef Enchiladas

I have a wonderful, family-friendly dinner for you:  Easy Beef Enchiladas Recipe

I learned all about avocados yesterday.  I learned that there are thousands of varieties- Hass being the main one.  I learned that an avocado is the only fruit that will not ripen on the tree (it will ripen on your kitchen counter instead).   I learned that- to determine ripeness- you should gently squeeze an avocado in the palm of your hand (don’t squeeze with your fingers).  Ripe fruit will be firm, yet yield to gentle pressure.  And I learned that the Cinco de Mayo holiday is a very, very busy time for avocado sales.

Easy Beef Enchiladas Recipe

Cinco de Mayo is a big holiday here in Southern California.  Truthfully, most people don’t know the origin of what this Mexican holiday really represents, but rather they use it as an opportunity to consume Margaritas, overdose on guacamole and eat things like tacos, burritos and enchiladas.  Here’s a quick and easy dinner recipe for you… so that you can celebrate Cinco de Mayo this week along with me.

Here’s how to make this Easy Beef Enchiladas recipe:

Easy Beef Enchiladas Recipe

Heat oil in a large skillet, and add a pound of ground beef.

Easy Beef Enchiladas Recipe

Break the meat apart and let it brown.

Easy Beef Enchiladas Recipe

Tilt the pan to let the oil pool along the edge of the pan. Use a spoon to scoop out the oil and get rid of it. You don’t need any of that extra fat in there. Remove the meat to a bowl.

Easy Beef Enchiladas Recipe

Add chopped onion and finely chopped zucchini to the hot skillet, and cook until the vegetables are slightly softened. Trust me on the zucchini. No one in your family will even notice it, and it’s really good in this recipe! If you hate it, I suppose you could leave it out… but I hope you’ll choose to trust me 🙂

Easy Beef Enchiladas Recipe

Add the vegetables to the bowl with the beef and stir them together.

Easy Beef Enchiladas Recipe

Add 1/2 cup enchilada sauce to a 13×9-inch pan. I make homemade enchilada sauce… SO good… and SO much better than the metallic-can tasting stuff. It’s simple to make.

Easy Beef Enchiladas Recipe

Tilt the pan to swirl the sauce around and make sure it coats the entire bottom of the pan.

Easy Beef Enchiladas Recipe

Assembly time! You’ll need corn tortillas, the meat/veggie mixture, cheddar-jack cheese and enchilada sauce. Note that in the photos, I am using a corn-flour blend tortilla.  You can use any tortillas you want!

Easy Beef Enchiladas Recipe

Spoon beef mixture down the middle of a tortilla.

Easy Beef Enchiladas Recipe

Sprinkle cheese on top.

Easy Beef Enchiladas Recipe

And drizzle about a Tablespoon of the enchilada sauce.

Easy Beef Enchiladas Recipe

Roll up the stuffed tortilla tightly and place seam-side-down in the sauce-coated pan. Continue with all of the tortillas until you have created 12 enchiladas.

Easy Beef Enchiladas Recipe

Drizzle the remaining sauce on top of the rolled-up enchiladas.

Easy Beef Enchiladas Recipe

Spread the sauce around so you get a nice coating all along the top. At this point, you’re going to cover the dish with foil and bake for 30 minutes.

Easy Beef Enchiladas Recipe

Take the enchiladas out of the oven, remove the foil cover and sprinkle cheese on top. Put it back in the oven to melt all that cheese.

Easy Beef Enchiladas Recipe

Just like that.

Easy Beef Enchiladas Recipe

Serve these Easy Beef Enchiladas with whatever you’d like. I served them on a simple bed of shredded iceberg lettuce with some freshly sliced avocado. My husband added a generous spoonful of sour cream. And my kiddo– one who would never, ever willingly eat zucchini if it were placed in front of him– ate this meal as-is and with great enthusiasm. Apparently he didn’t spy the zucchini in the midst of all of that wonderful sauce and cheese.

Have a great, Cinco de Mayo, avocado-consuming week!

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min

Cook Time: 35 min

Easy Beef Enchiladas

This simple recipe for beef enchiladas is a delicious, family-friendly meal. This recipe is gluten-free adaptable... see tips below.

Ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF

*Be sure to check out my recipe for homemade enchilada sauce.

*I like to use this brand of corn tortillas > http://www.latortillafactory.com/products-8.aspx They're a blend of corn/wheat and are easy to bend and flexible.

Source: RecipeGirl.com

More enchilada recipes you may enjoy:
Skinny Chicken Enchiladas by SkinnyTaste
Turkey Enchiladas by Simply Recipes
Vegetable Enchiladas by RecipeGirl
Buffalo Chicken Enchiladas by How Sweet It Is
Avocado Cream and Chicken Suiza Enchiladas by FoodieCrush

Comments

  1. postedApr 8, 2018 6:40 AM
    Jenn K

    Can these enchiladas be frozen? If so, at which point in the recipe do I stop and freeze? Thank you!

    • postedApr 14, 2018 6:38 AM

      I haven’t tried freezing them, but I suppose I’d make them entirely with sauce and all and then freeze.

  2. postedJun 27, 2017 2:38 AM
    Charmaine

    Lori, I tried it and it was delicious!!!!!!! Extraordinary!!!
    Thanks so much for sharing.

  3. postedApr 29, 2017 9:03 PM
    Vance Burns

    You can use canned enchilada sauce however you will need to jazz it up some but works great. I use Old ElPaso sauce but add 2 good shake of garlic salt, 1 teaspoon of chili powder, and 1/2 teaspoon of Mexican oregano directly to the enchilada sauce before mixing with the chili. After adding these spices cook on low heat (do not boil) for 10 minutes and then add it to your chili. It makes all the difference in the world. I also added a 1/2 teaspoon of cayenne for a little warmth.

  4. postedApr 7, 2017 4:29 PM
    Rachel

    I thank you so much for your homemade enchilada sauce recipe. I’ve tried others and didn’t like them, but this was so smooth tasting and I can control the heat so my young children can enjoy it too without saying it’s too spicy. I agree the canned stuff does taste like the tin can. I was looking for an easy enchilada recipe to make tonight, it was 4:30, and I found this and was like YES! I even had all the ingredients to make the enchiladas and sauce, Thank you!

  5. postedDec 19, 2016 9:18 AM
    SaturnDust

    My husband and I made these tonight! Instead of using onion salt and Garlic Powder for the Enchilada sauce, we blended one medium onion, and ground up 2.5 cloves of garlic ! It was super fresh and delicious!! We put ground beef,crushed up tomato, blended green pepper, salt,black pepper, cumin, and cheese! then baked as recommended! the whole family LOVED IT!!

  6. postedFeb 28, 2016 8:56 PM
    DJ

    This recipe is awesome. I made your homemade enchilada sauce, your enchiladas well as the ground beef with the zucchini. My daughter loves enchiladas, I always used  to used to buy store bought enchiladas for her. My husband has never eaten enchiladas in his life. So I plucked up the courage to make them for supper on Friday night and all I can say is Wow. I got so many compliments, I’m thrilled. The enchiladas are so nice and soft, the sauce is delish, to top it all off my husband does not enjoy zucchini but commented that the zucchini was divine. Thank you so much for a wonderful recipe that Iam going to add to my recipe book.

  7. postedOct 11, 2015 1:37 PM
    Mike M.

    You didn’t answer the question about what size tortilla to use. Can’t wait to try both enchiladas and the homemade sauce. Thanx

    • postedOct 26, 2015 4:08 PM

      For enchiladas, I always use taco-sized tortillas.

  8. postedApr 8, 2015 11:17 AM
    Kelly

    My whole family loved these (enchiladas and sauce).  I added black beans, and they were delicious–will definitely make again!

  9. postedMar 22, 2015 4:50 AM
    Della

    As a rule: Enchiladas are made with Corn tortillas
    This recipe made with flour tortillas as pictured are called: Burritos Enchilada Style

    • postedMar 27, 2015 4:43 PM

      They’re a combination corn/flour blend.

  10. postedJan 5, 2015 7:04 PM
    veronica

    I forgot to ask. Are there any modifications I need to make if I make these again without the veggies? As far as the cooking time or anything? Thanks.

    • postedJan 6, 2015 1:08 PM

      I don’t think so!

  11. postedJan 5, 2015 7:02 PM
    veronica

    This recipe didn’t make 12 but I am sure it’s because I didn’t add the veggies. I am almost positive that is why. It made 8 but they barely fit into the 13×9 pan which is weird because if I had added the veggies I am not sure how they wouldn’t fit? Next time I either have to find a smaller tortilla or roll them into more of a taquito shape. Our family doesn’t like the veggies in this recipe which is why I left them out. I tried using regular corn tortillas but they were too small. I don’t think there is a tortilla in between lol so I will just have to roll these into a taquito shape or use less meat and just use the small corn tortillas but they were still yummy.

  12. postedSep 14, 2014 1:13 PM
    Michael Starmer

    Thank you for this easy to follow recipe nowvi can fix my wife a nice meal

  13. postedAug 13, 2014 4:58 PM
    D

    Can I make this Enchiladas recipe in the slow cooker?

    • postedAug 20, 2014 7:56 AM

      This is not a recipe that is meant for the slow cooker.

  14. postedJun 25, 2014 6:03 PM

    Thanks so much for this recipe! I don’t cook often, but today, my wife was working late and I needed to make something for dinner. We had ground turkey (which I substituted for the beef) and the remaining ingredients, so I whipped up a batch of these enchiladas, along with a few boxes of Rice A Roni Mexican Style Rice, and viola! authentic Mexican (well, sort of lol) grub the whole family liked 🙂

    Thanks for saving my butt, Lori!

    • postedJul 1, 2014 1:06 PM

      Glad to hear!

  15. postedJun 24, 2014 12:56 PM
    Kelly R

    I found your recipe on Pinterest and wanted to let you know that I have made this for my family about 10 times. We LOVE it!!

    • postedJun 25, 2014 2:28 PM

      Great to hear- thanks!

  16. postedJun 10, 2014 5:34 PM
    Angela

    These are delicious! I am vegetarian, so I make with MorningStar ground crumbles in place of beef and added a scoop of vegetarian refried beans to each enchilada.

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