Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice. Bake the enchiladas, uncovered, for about 20 to 25 minutes, until the cheese is melted. It’s ground from lean sirloin, so it won’t exude as much fat and grease as it cooks. Since these enchiladas are stuffed with beef and rice, they’re perfectly filling as-is. When they’re all heated, fill and roll as normal. Add 3 or 4 cloves of minced garlic depending on your tolerance and desire for its taste. Quesadillas. Makes for a quick dinner that your family is sure to enjoy. The oil will protect the delicate corn from absorbing too much sauce. The enchiladas will be nestled right next to each other, and that’s okay. Water will also work, but chicken stock is more flavorful. Add the softened chilies, a couple of cloves of peeled garlic, a 28-ounce can of fire-roasted diced tomatoes and a pinch of ground cumin and kosher salt. These enchiladas have a ton of filling, and they’ll weigh down a plastic spatula. Ground beef will break down into smaller pieces. You can use either one. For the ground beef, we recommend 90/10 ground beef. It’s packed full of flavor and is perfect for an easy dinner to feed the whole family. Ingredients for Easy Beef Enchiladas. It’s nice to be able to create a dish from scratch. It just depends on how you like it. Just good old spices. We also love serving cheesy enchiladas with light salads, like a No-Fuss Avocado Onion Salad. Top the mixture with the remaining sauce and cheese. Cover the pot and let it sit for 15 minutes to let the chilies soften. When it’s hot enough to bubble, add one tortilla at a time. Turkey and Black Bean Enchilada Casserole, Pressure-Cooker White Chile Chicken Enchilada Soup, Smoky Sweet Potato and Black Bean Enchiladas, Slow-Cooker Chicken Enchilada Stuffed Peppers, Slow-Cooker Green Chile Chicken Enchilada Pie, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 (6.8-ounce) package Spanish rice mix (or, 2 (10-ounce) cans enchilada sauce, divided, 1-2/3 cups shredded cheddar cheese, divided, Optional garnishes: Sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Then, pull out the blender. And there you have it. Preparing the fillings for enchiladas is a two-step process: Cook the rice, then use it to create the beefy filling. Try whipping up some vegetable side dishes, like this one-pan Mexican Street Corn Bake. Let the enchiladas cool for at least 5 minutes before dishing them out with a spatula. If you find yourself missing the beans in this dish, you can heat up a can of black beans or try making your own with a batch of our Cantina Pinto Beans. Heat the oil over medium low heat. You don’t need a ton of equipment to make enchiladas. Cook the beef until it’s no longer pink. It’s nice to be able to create a dish from scratch. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Once you have made this mexican beef recipe, you can use it in a number of my other mexican recipes like beef enchiladas, burritos, chili beans, tacos, quesadillas, tostadas and tamale pie. That was pretty easy don’t you think? This recipe for easy beef enchiladas is it. After years of working in professional kitchens, Lindsay traded her knives in for the pen. 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