Ingredients and Weight:
- Ground beef: 1 pound
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: to taste
- Enchilada sauce: 1 (10-ounce) can
- Monterey Jack cheese: 1 pound, shredded
- Cheddar cheese: 1 pound, shredded
- Corn tortillas: 12
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Add the onion, garlic, cumin, chili powder, salt, and pepper to the skillet. Cook until the onion is softened, about 5 minutes.
- Stir in the enchilada sauce and bring to a simmer. Let simmer for 15 minutes, or until thickened.
- Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.
- Dip each tortilla in the remaining enchilada sauce and fill with the ground beef mixture. Roll up the tortillas and place them in the baking dish.
- Top with the Monterey Jack and cheddar cheeses.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 450
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 40g
- Protein: 25g
Dish Characteristics:
- Cheesy and flavorful
- Beefy and satisfying
- Easy to make
- Perfect for a crowd
User Comments:
- "These enchiladas were delicious! The ground beef was well-seasoned and the cheeses melted perfectly." - Sarah
- "I love the combination of beef and cheese in these enchiladas. They were a hit with my family." - John
- "These were so easy to make and they tasted incredible. I will definitely be making them again." - Mary
Special Precautions and Tips:
- To make the enchiladas cheesier, you can add extra shredded cheese on top before baking.
- To make the enchiladas spicier, you can add more chili powder or diced jalapeños to the filling.
- To make the enchiladas gluten-free, you can use gluten-free corn tortillas.
