Tex-Mex Enchiladas

$dish of red enchiladas on checked cloth$

Classic beef enchiladas smothered in melty cheese and traditional red sauce, this Tex-Mex Enchilada recipe has been a favorite in our family for decades!

Course Main Course

Cuisine Mexican

Keyword beef, cheese, Mexican, Tex Mex

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 273kcal

Author Stacey

Cost $10

Equipment

frying pan
9X13 baking dish
shallow bowl for tomato sauce
plate for rolling tortillas

Ingredients

1 pound ground beef
1 onion chopped
10 corn tortillas
1/2 pound grated cheese
1 packet enchilada sauce mix
8 oz. tomato sauce
grated cheddar cheese

Instructions

Preheat oven to 350°F.
Brown your meat with chopped onion. Drain. Mix with shredded cheese in a mixing bowl.
Mix tomato sauce with ½ cup of water and enchilada sauce mix. Put in a shallow bowl that is big enough to dip the tortillas in.
Heat the oil in a skillet. In oil, cook each tortilla about 20 seconds. Remove from oil and dip in enchilada sauce. Carefully remove to a plate.
$frying a corn tortilla in pan$
Place a couple of tablespoons of meat and cheese mix onto the tortilla.
Roll meat mixture into each tortilla. Place the enchilada into the casserole pan.
$rolling enchiladas in pan$
When dish is full, pour remaining sauce on top of enchiladas.
Top with grated cheddar cheese.
Bake for 20 minutes in 350-degree oven.

Nutrition