Beef Enchilada Ground Beef Tex-Mex (Print Version)

# Ingredients:

01 - 680 grams ground beef
02 - 1 yellow onion, finely diced
03 - 1 tablespoon minced garlic
04 - 7 grams taco seasoning (half packet)
05 - 0.5 teaspoon salt
06 - 140 grams red enchilada sauce (half 284 g can)
07 - 140 grams green enchilada sauce (half 284 g can)
08 - 113 grams diced green chiles (1 can)
09 - 8 large flour tortillas
10 - 340–400 grams Mexican blend shredded cheese
11 - 794 grams red enchilada sauce (1 can)
12 - Chopped cilantro, for serving

# Instructions:

01 - Preheat oven to 175°C. Lightly grease a 23x33-centimetre baking dish with non-stick spray and set aside.
02 - In a large skillet over medium heat, cook ground beef until browned and no longer pink. Drain excess fat.
03 - Add diced onion to the skillet and sauté for 5 minutes, or until softened. Mix in minced garlic and cook for 2 minutes.
04 - Stir in taco seasoning, salt, 140 grams red enchilada sauce, 140 grams green enchilada sauce, and diced green chiles. Simmer on low heat for 5 minutes, stirring occasionally.
05 - Divide the meat mixture evenly into 8 portions. Spoon one portion across the centre of each tortilla.
06 - Distribute 2 cups (approximately 180 grams) of shredded Mexican cheese equally onto each filled tortilla. Roll tortillas tightly to secure filling.
07 - Pour one-third of the 794-gram can of red enchilada sauce evenly on the base of the baking dish. Lay the rolled tortillas seam-side down in the dish.
08 - Pour the remaining red enchilada sauce over the filled tortillas. Scatter the remaining 120–200 grams shredded cheese evenly on top.
09 - Bake uncovered for 20 minutes, or until cheese is melted and sauce is bubbling.
10 - Remove from oven and garnish with chopped cilantro. Serve hot.

# Notes:

01 - To freeze before baking, cover tightly with plastic wrap and freeze. Thaw overnight in the refrigerator and bake as directed.
02 - For extra saucy enchiladas, increase sauce quantity according to preference.
03 - Corn tortillas require warming to prevent breaking; heat briefly or coat in warm sauce before rolling. Flour tortillas do not require preheating.

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