By Shona Bonewit
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Chop the onion finely.
Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Season the beef with salt and black pepper. Stir well to combine with the onions.
Warm the corn tortillas slightly in the microwave or on a frying pan, to make them more pliable.
Spread a small amount of enchilada sauce on the bottom of the prepared baking dish.
Place about 2 tablespoons of the beef mixture and a sprinkle of cheese (about 1 tablespoon) in each tortilla. Roll them tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from oven, let cool slightly, and serve warm. Optionally garnish with chopped fresh cilantro or green onions.
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This Mexican Main Course recipe is ready in 40 minutes and features corn tortillas, ground beef, enchilada sauce and other delicious ingredients. Contains 370 calories total.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Chop the onion finely.
Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Season the beef with salt and black pepper. Stir well to combine with the onions.
Warm the corn tortillas slightly in the microwave or on a frying pan, to make them more pliable.
Spread a small amount of enchilada sauce on the bottom of the prepared baking dish.
Place about 2 tablespoons of the beef mixture and a sprinkle of cheese (about 1 tablespoon) in each tortilla. Roll them tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from oven, let cool slightly, and serve warm. Optionally garnish with chopped fresh cilantro or green onions.
Calories per Serving: 370
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