Red Chili Beef Enchiladas
These red chili beef enchiladas are a flavorful and satisfying dish, perfect for a family dinner. Filled with seasoned beef and topped with a rich red chili sauce, they are sure to please everyone at the table.
This recipe is mexican style, dinner, scaled for 6 servings, with 20 min prep and 30 min cook.
Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 6
Quick cooking notes
- Core ingredients include ground beef, water, red chili powder, cheddar cheese.
- Follow all 9 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 500 g ground beef
- 1 cup water
- 2 tbsp red chili powder
- 200 g cheddar cheese (shredded)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 400 g canned diced tomatoes
- 0.5 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 6 large tortillas
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet, heat the olive oil over medium heat and add the chopped onion and minced garlic, cooking until softened.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula.
- Stir in the red chili powder, cumin, salt, and black pepper, mixing well.
- Add the canned diced tomatoes and water, bringing the mixture to a simmer for about 10 minutes.
- Spoon a portion of the beef mixture onto each tortilla, sprinkle with shredded cheddar cheese, and roll them up tightly.
- Place the rolled enchiladas seam-side down in a baking dish and pour any remaining sauce over the top.
- Sprinkle additional cheese on top and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro if desired.
Nutrition (per serving)
- Calories: 410
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 680 mg
Nutrition values are estimates based on stored ingredient totals and serving size.