Early last week I was thinking, “I’m going to make enchiladas this week and write about it for next week’s What’s for Dinner Wednesday.” Then, wouldn’t you know it, Brian did enchiladas last week. He also did it way better than I could. However, I’m going to write about my enchilada dinner anyway. I used beef instead of chicken, and I took some shortcuts. Life is very busy here and will be for the next couple of months. That means I’m taking shortcuts in dinner preparation because it’s better than going to McDonalds!
| Easy Beef Enchiladas |
Recipe type: Main
Serves: 6
Ingredients
- 1 – 1 1/2 lbs. ground beef
- 1 onion, chopped
- 1 Tb. chili powder
- 1/2 tsp. ground cumin
- 12 corn tortillas
- shredded cheddar cheese
- 2 cans enchilada sauce (check ingredients, not all are gluten free)
Instructions
- In a skillet cook the ground beef and onion. Drain.
- Add the chili powder and cumin.
- Add about half a can of enchilada sauce to the meat.
- Place the tortillas on a cookie sheet and put them in the oven for about 5 minutes while you preheat it to 375 degrees. Keep an eye on them. You want them to be warm but not dried out.
- In a large rectangular baking dish, spoon some of the enchilada sauce into the bottom. (about 1/4 can)
- Place some of the beef and onion and a little cheese in the middle of each tortilla.
- Fold the sides in and place each one folded side down in the baking dish. They should be snug. Spoon the remaining enchilada sauce over top and sprinkle with a little cheese.
- Bake for 20 minutes.
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This recipe is also part of Tasty Tuesday at Balancing Beauty and Bedlam.
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Just stumbled upon your blog…we’re fairly new to celiac, but doing the best we can. Thanks for being a great resource!
I made enchiladas this week too! haha. They sure were tasty.
We love Mexican cooking. I really need to get cracking on enchiladas, however mine have to be dairy free too. I’ve been told nutritional yeast is a good substitute. Has anyone used that?
Those do look so easy! Corn tortillas are a gluten-free Godsend.
thewholegang — nutritional yeast will give it a cheesy flavor, but they’re usually in flake form so you won’t get the cheesiness. With the flavor from the beef and sauce, I bet this recipe doesn’t even need it!
I’ve been thinking about enchiladas since last week, too. Now I’ve got to make them.
I love enchiladas, and everything Mexican. Maybe we should all post our enchilada recipe! I like seeing other peoples’ ideas.
Ooo! Enchiladas are awesome! I made some a few months back, and surprise, surprise — EVERYONE liked them. I think I’ll make them again. Yum.
My family loves enchiladas…I make them fairly often. I usually do chicken instead of beef, but these look really good, Linda! The picture is making me hungry!
this is so much easier than the recipes I’ve tried before, thanks for sharing.
I like the ease of canned enchilada sauce, I just haven’t found any that tastes very good. I’ll have to see if I can find the brand you use. The enchiladas look great.
Oh yum. Enchilada’s are one of my most favorite dinners. We like beef and chicken and cheese enchiladas. Ok and we love quesadillas also.
you just saved us… I was going to make enchiladas tonight(first time) for dinner and as I was reading your recipe, saw the note about the sauces not being GF. Sure enough, the sauce I bought is not GF, Yikes! What kind of sauce do you use? We are gluten/casein/soy free. Thanks!
Gluten can show up where you don’t expect it! Old El Paso is gluten and casein free but it does contain soy. I sometimes by off brands that I find in the Mexican isle. You’ll have to do some label reading.