Easy Beef and Cheese Enchiladas
Need a gluten free main course? Easy Beef and Cheese Enchiladas could be an excellent recipe to try. This recipe makes 12 servings with 263 calories, 18g of protein, and 12g of fat each. For $1.14 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 34 people found this recipe to be flavorful and satisfying. This recipe from A Zesty Bite requires yellow onion, paprika, mild cheddar cheese, and lean ground beef. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 37 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is pretty good. Try Easy Beef Enchiladas, Easy Beef Enchiladas, and Easy Beef Enchiladas for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 22 minutes
Ingredients:
16 corn tortillas
2 10 ounce cans Old El Paso Mild Enchilada Sauce
1/4 teaspoon ground cumin
1 pound lean ground beef
3 cups shredded mild cheddar cheese
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup diced yellow onion
Equipment:
frying pan
oven
casserole dish
microwave
Cooking instruction summary:
Preheat oven to 350 degrees F.In a skillet add the beef and onions; cook until meat is browned and then stir in the cumin, paprika and salt. Remove from heat and set aside.In a large casserole dish pour 1/2 cup of the enchilada sauce in the bottom and spread it out. Heat the tortillas up in the microwave at 15-second intervals to make more pliable. Add a spoonful of meat and a spoonful of cheese to eat corn tortilla and then tightly roll them up. Place seam side down in the casserole dish. Repeat until all corn tortillas are used. Top with the rest of the enchilada sauce and then sprinkle the remaining cheese down the center.Bake in the oven for 22-24 minutes or until cheese is golden brown. Top off with freshly cut cilantro and chopped green onion.
Step by step:
1. Preheat oven to 350 degrees F.In a skillet add the beef and onions; cook until meat is browned and then stir in the cumin, paprika and salt.
2. Remove from heat and set aside.In a large casserole dish pour 1/2 cup of the enchilada sauce in the bottom and spread it out.
3. Heat the tortillas up in the microwave at 15-second intervals to make more pliable.
4. Add a spoonful of meat and a spoonful of cheese to eat corn tortilla and then tightly roll them up.
5. Place seam side down in the casserole dish. Repeat until all corn tortillas are used. Top with the rest of the enchilada sauce and then sprinkle the remaining cheese down the center.
6. Bake in the oven for 22-24 minutes or until cheese is golden brown. Top off with freshly cut cilantro and chopped green onion.
Nutrition Information:
covered percent of daily need
