Ground Beef Enchiladas: Your New Favorite Recipe! -

A classic and comforting recipe for ground beef enchiladas, perfect for a family dinner.

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Preheat oven to 375°F (190°C).
In a large skillet, brown the ground beef with the chopped onion until the beef is no longer pink and the onion is tender. Drain off any excess grease.
Stir in the minced garlic, tomato sauce, Rotel, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Warm the corn tortillas slightly to make them pliable (you can microwave them for about 30 seconds or warm them in a dry skillet).
Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Sprinkle with about 1 tablespoon of shredded cheese.
Roll up the tortillas and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas.
Sprinkle the remaining shredded cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Garnish with fresh cilantro, if desired.

For softer tortillas, you can briefly fry them in a little oil before filling.
Adjust the spice level by using mild or hot Rotel and adding more or less chili powder.
Leftovers can be stored in the refrigerator for up to 3 days.

Serving Size: 2 enchiladas
Calories: Approximately 450-500 kcal (will vary based on ingredients and cheese)
Sugar: Approximately 5-7g
Sodium: Approximately 800-1000mg (will vary based on enchilada sauce and Rotel)
Fat: Approximately 25-30g
Saturated Fat: Approximately 10-12g
Unsaturated Fat: Approximately 15-18g
Trans Fat: Negligible
Carbohydrates: Approximately 30-35g
Fiber: Approximately 3-5g
Protein: Approximately 20-25g
Cholesterol: Approximately 80-100mg