Classic Baked Beef Enchiladas

Name: Classic Baked Beef Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Taco Seasoning Mix 6 tbsp (90 mL) chili powder; 5 tbsp (75 mL) sweet paprika; 1½ tsp (7 mL) EACH ground cumin and onion powder; 1 tsp (5 mL) EACH garlic powder and salt; ⅛ tsp (0.5 mL) cayenne pepper, or to taste; Beef Enchiladas 1 lb (500 g) Lean Ground Beef; 3 tbsp (45 mL) Taco Seasoning Mix; 1 cup (250 g) frozen corn kernels; ½ cup (125 mL) diced sweet green pepper or zucchini; 2 cups (500 mL) shredded mozzarella, Cheddar or nacho cheese blend, divided; ½ cup (125 mL) salsa; 1 can (398 mL) tomato sauce; 10 small soft tortillas; Toppings (optional) Sliced green onions, chopped fresh cilantro, sliced avocado and/or sour cream

in All Recipes, Big Batch Beef, Classic Beef Recipes, Ground Beef

Classic Baked Beef Enchiladas

Prep Time: 10
Cook Time: 40
Total Time: 50
Serving: 6

Print Recipe

This recipe looks so impressive and tastes so great that they’ll think you’ve taken a day off just to make dinner! It’s perfect for any night of the week.

Directions

1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne, to taste, in and airtight container. Mix can be stored at room temperature for up to 1 year. (Makes about ¾ cup/175 mL.)

2. Brown beef over medium-high heat in large skillet, stirring occasionally and breaking up beef into chunks with the back of a spoon, for about 8 minutes or until thoroughly cooked; drain off fat. Stir in 1 cup (250 mL) water and 3 tbsp (45 mL) Taco Seasoning Mix; boil for 5 minutes. Stir in corn, green pepper and half of cheese.

3. Combine salsa and tomato sauce in a measuring cup or bowl. Pour 1 cup (250 mL) of the salsa mixture into a 13 x 9-inch (33 x 23 cm) baking dish. Spoon out about ⅓ cup (75 mL) of the beef filling along the centre of each tortilla and roll up, leaving ends open. Place seam side down in dish. Pour remaining salsa mixture over tortillas; sprinkle with remaining cheese.

4. Cover with foil. Bake in a preheated 375ºF oven for 20 to 25 minutes or until hot and bubbling. Serve enchiladas with toppings of your choice: green onions, cilantro, avocado and/or sour cream.