Peppy Beef Enchiladas
Submitted by cactus4
Quick beef enchiladas with picante sauce, cumin, and melted cheddar. These spicy rolled tortillas come together in under an hour for a satisfying Tex-Mex weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsWhen you need dinner on the table fast but refuse to sacrifice flavor, these enchiladas deliver.
Seasoned ground beef gets rolled up in soft flour tortillas, smothered in picante sauce, and blanketed with gooey cheddar.
The cumin adds that earthy warmth we all crave in Tex-Mex cooking.
Variations
- Swap ground beef for shredded chicken or seasoned black beans
- Use corn tortillas for a more traditional approach
- Add a dollop of sour cream and fresh cilantro when serving
Kitchen Tips
- Warm tortillas in the oven first so they roll without cracking
- Drain the beef well to prevent soggy enchiladas
Ingredients
Directions
In a skillet cook ground beef until browned. Drain well. Return to skillet. Stir in ¾ cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more.
If necessary, warm tortillas in a 350℉ (180℃) oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style.
Spray 13×9×2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary.
Spoon the ½ cup picante sauce over tortillas evenly and top with cheese.
Bake in 350℉ (180℃) oven 15 minutes or until cheese is melted and tortillas are heated through.
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