Serves 6
45 min
Beef Enchilada Rancheras
Recipe GLPR4218d283f430fe
Savory ground beef enchiladas layered with diced tomatoes and green chilies, smothered in rich enchilada sauce, and topped with melted cheese. A classic Mexican comfort dish that comes together quickly for a satisfying family meal.
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Ingredients
Non-stick cooking spray
1 pound ground sirloin beef
1 can (10 oz) diced tomatoes and green chilies, drained
1 can (29 oz) enchilada sauce
12 corn tortillas (6 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend
Sour cream, for serving (optional)
Directions
Preheat your oven to 350°F. Lightly coat a 9x13 inch baking dish with non-stick cooking spray.
Heat a large skillet over medium-high heat. Add the ground sirloin beef and cook, breaking it apart with a spoon, until browned and cooked through (approximately 5-7 minutes). Drain any excess fat.
Stir the drained diced tomatoes and green chilies into the cooked beef, mixing until well combined.
Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the prepared baking dish.
Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds each to make them pliable.
Fill each tortilla with approximately 3 tablespoons of the beef mixture and a small handful of the cheese blend. Roll the tortilla tightly and place it seam-side down in the baking dish.
Continue filling and rolling the remaining tortillas, arranging them in a single layer in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining cheese blend over the top of the enchiladas.
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
Remove from the oven and let rest for 2-3 minutes before serving. Top with a dollop of sour cream if desired.
