Red Enchiladas Recipe: How to Make a Pan of Ground Beef & Cheese Enchiladas (8 Ingredients) by Donna John

Annette Freckles scored again! After making her creamy cilantro chicken recipe, I searched her cooking videos and decided to make another recipe. Her red enchiladas recipe was so easy to prep and was another winner, winner Mexican dinner. This enchiladas recipe with ground beef and two cheeses from Annette Freckles is a keeper!

With just a handful of ingredients, these beefy, cheesy enchiladas taste like enchiladas I've ordered from Mexican restaurants. The easy enchiladas are full of healthy protein and are sure to please your family. Who doesn't love Mexican food?

You only need eight ingredients and some water to make this beef and cheese enchiladas recipe. Here is your short shopping list for this high-protein recipe: ground beef, corn tortillas, cooking oil, enchilada seasoning, seasoned salt, ground cumin, mozzarella cheese and sharp cheddar cheese.

What surprised me the most was the enchilada seasoning. That seasoning blend has caught my eye on more than one occasion on the spice aisle. Who knew it was a shortcut to making delicious, authentic Mexican enchiladas? Annette uses Fiesta brand, but there are more brands available online and at the grocery store.

Cooking Tip: Freshly grated cheese melts so much better than pre-packaged shredded cheese. I highly suggest grating your own cheese for this recipe.

Serve these cheese and beef Tex-Mex enchiladas for dinner with your favorite side dishes. I served mine with fresh-made guacamole, homemade pico de gallo and tortilla chips for dipping into everything. These enchiladas would also be nice served with refried beans, cilantro-lime rice or Spanish recipe or your favorite Mexican food side dishes.

Cuisine: Mexican / Tex-Mex
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• cooking oil (I used vegetable oil)
• 12 corn tortillas (or more if needed)
• enchilada seasoning (half a 4.5-ounce jar)
• 3 cups water
• 1 pound ground beef
• seasoned salt (Annette uses Lawry's seasoned salt)
• ground cumin  
• 8 ounces mozzarella cheese, grated
• 8 ounces sharp cheddar cheese, grated

Here's how to make it: 

1. Pour cooking oil into a skillet until it completely covers the bottom. (I'd say I used about 1/4 cup or so of oil. Annette says "a lot.") Heat it up over medium-high. Add the corn tortillas, one at a time, flipping to cover with oil on both sides, until soft. (I used tongs.) This happens quickly, within seconds. You do not want crispy tortillas, this is just to soften them. (Some of my tortillas tore, so be careful! Have some extra tortillas on hand.)
   
2. Put the softened corn tortillas onto a paper towel-lined plate.
   
3. Pour half the jar of the enchilada seasoning into the leftover oil over low heat.
   
4. Slowly whisk in 3 cups of water until smooth. Simmer over medium heat, stirring occasionally, for about 5 minutes to thicken. Turn off the heat and set aside. (Watch the sauce while it simmers so it does not burn.)
   
5. Cook the ground beef in a skillet until cooked through. Season with the seasoned salt and ground cumin. (I eyeballed it, but used probably about 1/2 teaspoon of seasoned salt and 1/4 teaspoon of cumin.) Taste and adjust seasonings to your liking.
   
6. Spread a little of the enchilada sauce on the bottom of a baking dish.
   
7. Take a tortilla and add a little ground beef, mozzarella cheese and sharp cheddar cheese. (Do not stuff the enchiladas too full.)
   
8. Place the enchiladas, seam side down, into the baking dish. (Annette says there is enough for about 12 enchiladas. Do not use all the cheese in the filling. You will need some for the top.)
   
9. Pour the enchilada sauce over the enchiladas.
   
10. Cover with the remaining cheese.
    
11. Bake at 300 degrees F for about 20 minutes, or until the enchiladas are hot and the cheese has melted. (Annette says you could also microwave them.)
    
12. Serve. (You can add toppings to your enchiladas like chopped onion, sour cream, fresh cilantro or jalapenos.) Store any leftover enchiladas in an airtight container in the fridge and and reheat in the microwave. You can also freeze them for quick dinners later.
    

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