Easy Cheesy Tex-Mex Ground Beef Enchiladas Recipe Is a Dang Delicious High-Protein Dinner by Chef Gigi
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Enchiladas are always a family pleaser and easy on the wallet. When you order beef or cheese enchiladas at a Tex-Mex restaurant, you're going to get (hopefully!) a plate with enchiladas drowning in a rich sauce and covered with an insane amount of cheese. If you think you have to go out to eat for the best enchiladas, think again! Make this high-protein budget recipe and you'll bring the Mexican food to the comfort of your own home.
To make this cheesy ground beef enchiladas Mexican recipe you will need to grab the following ingredients from your fridge, pantry and spice rack: ground beef, American cheese, tortillas, vegetable oil, flour, garlic powder, onion powder, ground cumin, Mexican oregano (or regular dried oregano if you can't find it), chili powder, chicken bouillon granules and optional onions.
Serve the high-protein beefy enchiladas for dinner with your favorite Mexican side dishes. We like refried beans, Spanish rice, guacamole and pico de gallo. (Don't forget the margaritas!)
Be sure to read about the health benefits of protein.
Cuisine: American/Mexican/Tex-Mex
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 12
Ingredients
Sauce
- 1/4 cup vegetable oil
- 1/4 cup flour
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano (can substitute regular dried oregano)
- 2 tablespoons chili powder
- 1 tablespoon tomato chicken bouillon granules or regular chicken bouillon granules
- 2 cups water (you can use more of less for desired thickness of sauce)
Enchiladas
- 1 pound ground beef seasoned for tacos
- 3 - 4 cups shredded American cheese
- 12 corn tortillas, softened
- chopped onions (optional)
Here's how to make it:
- To make the sauce heat the oil in a skillet over medium heat. Add the flour and stir until a roux forms, about 4 minutes. Add the garlic powder, onion powder, cumin, oregano, chili powder and bouillon. Season with salt and pepper. Cook, stirring, about 1 minute. Whisk in the water and cook until it thickens. Reduce heat to low and cook about 5 to 10 minutes or until at desired thickness. Taste and add more seasonings, if needed. Set aside.
- To make the enchiladas, put some meat, cheese and onions, if using, down the center of a tortilla. Roll up and place in a baking pan. Repeat with remaining tortillas. Pour the sauce over the top and then sprinkle with more shredded cheese. Bake in a preheated 350-degree F oven until the cheese is melted, about 10 to 12 minutes. Do not overbake! Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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