Easy Beef Enchiladas

Our fast-tracked version of this Mexican favourite doesn't call for a ton of ingredients, yet it's still super-flavourful.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    * 2 lb (1 kg) ground beef or 3 340-g pkg veggie ground round

  • 2

    * 2 tbsp (30 mL) ground cumin

  • 11/2

    * 11/2 cups (375 mL) thick spicy salsa

  • 400

    * 400-g bag shredded cheese such as cheddar-and-mozzarella mix, about 4 cups (1 L)

  • 1

    * 1 cup (250 mL) coarsely chopped cilantro

  • 8

    * 8 medium flour tortillas, about 7 in. (17.5 cm) wide

  • 1

    * 1 cup (250 mL) regular sour cream

Directions

1. Preheat oven to 500F (260C). Oil a 9×13-in. (3-L) baking dish. Set a large non-stick frying pan over medium-high heat. Crumble in meat. Sprinkle with cumin and ½ tsp (2 mL) salt. (If using veggie ground round, omit salt.) Stir often with a fork to keep meat crumbly. Cook until no pink remains, about 5 min, or until veggie ground is hot. Stir in 1 cup (250 mL) salsa. When hot, stir in half the cheese and half the cilantro. 2. Place one tortilla on a cutting board. Spoon ¾ cup (175 mL) meat mixture down the centre. Dot with 1 tbsp (15 mL) sour cream. Roll tightly and place in dish, seam-side down with an open end touching the narrow side of dish. Place 3 rolls beside it. Fill the other half of dish with remaining rolls. Spread remaining ½ cup (125 mL) sour cream over tortillas. Top with remaining salsa and sprinkle with cheese. Bake until cheese is golden, about 15 min. Sprinkle with remaining cilantro. Good with sliced avocados and sour cream.

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