Mexican Beef Enchilada Bake

Name: Mexican Beef Enchilada Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound ground beef (80/20); 0.5 yellow onion (medium, finely diced); 2 clove garlic (minced); 1.5 teaspoon mild chili powder; 0.75 teaspoon ground cumin; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 2 cup tomato puree; 0.75 cup water; 6 flour tortillas (large); 1.5 cup cheddar cheese (shredded, mild)

A comforting casserole with seasoned lean ground beef, mild enchilada sauce, soft flour tortillas, and melted cheese, baked until bubbly and golden.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.63/serving

Dietary

Low-Residue
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound ground beef (80/20)
0.5 yellow onion (medium, finely diced)
2 clove garlic (minced)
1.5 teaspoon mild chili powder
0.75 teaspoon ground cumin
0.75 teaspoon salt
0.5 teaspoon black pepper
2 cup tomato puree
0.75 cup water
6 flour tortillas (large)
1.5 cup cheddar cheese (shredded, mild)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned. Drain off any excess fat. Add the yellow onion and minced garlic, cook until softened (about 5-7 minutes), ensuring garlic is well-cooked.
Stir in the mild chili powder, ground cumin, salt, and black pepper. Cook for 1 minute more until fragrant. Add the tomato puree and water, bring to a simmer, and cook for 5-7 minutes, allowing the flavors to meld. Remove from heat.
To assemble the enchiladas, spoon a line of the beef mixture down the center of each flour tortilla. Sprinkle with about 1 tablespoon of shredded mild cheddar cheese. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Pour any remaining sauce over the rolled tortillas. Sprinkle the remaining shredded mild cheddar cheese over the top. Cover loosely with aluminum foil.
Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Let rest for 5 minutes before serving. Store leftovers in airtight containers.

Notes

For easier assembly, you can briefly warm the tortillas in the microwave before rolling. This casserole stores and reheats very well.

Nutrition (per serving)

Calories: 520
Protein: 40 g
Carbohydrates: 38.5 g
Fat: 25.5 g
Fiber: 3 g
Sodium: 950 mg
Saturated Fat: 11.5 g
Sugar: 5 g
Cholesterol: 110 mg