Ingredients
Equipment
Method
- Over medium-high heat in a large skillet, brown the ground beef until it is fully cooked through. Remove the beef from the pan and set it aside, making sure to drain any excess fat from the pot.1 lb. ground beef
- Add a small amount of oil to the same pan and sauté the diced onions until they are soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.1/2 medium yellow onion, 2 cloves garlic
- Return the cooked beef to the pan. Stir in the taco seasoning, tomato paste, diced green chiles, and the amount of water specified on your taco seasoning packet. Simmer the mixture until the water has mostly cooked down. Taste and add salt or pepper if necessary.1 lb. ground beef, 1 packet taco seasoning, 1 tablespoon tomato paste, 1 can diced green chiles
- Preheat your oven to 350°F. Take a 9x13 casserole dish and spread about 1/2 cup of the enchilada sauce evenly across the bottom to prevent the tortillas from sticking.1 can red enchilada sauce
- To assemble, place about 1/3 cup of the beef mixture in a line down the center of a corn tortilla. Top the beef with 1/4 cup of shredded cheese. Roll the tortilla up tightly and place it seam-side down in the casserole dish. Repeat this process for all 8 tortillas.8 corn tortillas, 3 cups Mexican cheese blend
- Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining 1 cup of cheese over the top.1 can red enchilada sauce, 3 cups Mexican cheese blend
- Place the dish on the center rack of the oven and bake uncovered for 20 minutes, or until the cheese is bubbly and completely melted.
- Remove from the oven and serve hot with your choice of fresh toppings.Sour cream, Fresh cilantro, Diced avocado or pico de gallo
Notes
To prevent corn tortillas from cracking during assembly, warm them in a dry pan or microwave with a damp paper towel before rolling. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
