Ease is the name of the enchilada game here. I need a lot of food with minimal effort, like now. To that end, I’ve shimmied this recipe down to the most basic steps: Brown some beef, combine canned enchilada sauce with salsa and sour cream, layer it all with corn tortillas and cheese and bake. 30 minutes later, locate a fork and a couch.
I am typically on a snacking schedule similar to my dog, Caesar, wanting a treat about every 3 hours. Today, I am sick with some strep-throat-type-mutation that, thankfully, did not come with a fever. The result of my body fighting off this funk is an appetite straight out of the Wild Kingdom. I am so hungry and snacking at 3-hour intervals just isn’t cutting it. I also had to skip our Super Bowl party until the antibiotics had a chance to kick in. Sad, sad times. These Easy Beef Enchiladas were on the menu for that party and I couldn’t even make them! But, today is a new day, antibiotics are at work, and I’m ready to get down with this whole pan of beef, cheese, and tortillas.
the thing I bought all of at Harris teeter
We have to chat about tortillas really quick. There have been moments of true exasperation in this house when dealing with sub-par, crumbly, mealy corn tortillas. In fact, I never, ever make enchiladas with corn tortillas anymore even though I like the flavor. I opt for flour tortillas instead and save myself the annoyance. But then I found these!
Tortillas that are a blend of yellow corn and wheat. They’re amazing! It says it right on the bag and it’s 100% true: they are soft and flexible! The flavor is earthy and slightly sweet; they’re tortilla perfection. La Tortilla Factory, I ❤ you. You’ve brought corn tortillas back into our lives and they are better than all the rest. (For those of you who shop at the Kill Devil Hills Harris Teeter, I bought them all. Until they restock, which hopefully they will, they are gone. Sorry.)
Quick assembly note: Because I needed these ‘ladas to be super easy today, they are layered, not rolled. You cut into them and serve big square portions, like lasagna.Print
Easy Beef Enchiladas
These beef enchiladas are a snap thanks to canned sauce and jarred salsa. Perfect when you need a super satisfying dinner with almost no effort!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- 1 lb lean ground beef
- 1–2 T taco seasoning (this is my #1, or this recipe from Alton Brown is awesome if you want to make your own)
- 1 can of red enchilada sauce
- 8 oz. salsa
- 1/2 C sour cream, plus extra for serving
- 8 oz. shredded cheddar
- 8 corn tortillas (I used La Tortilla Factory)
- cilantro for garnish
- Preheat your oven to 350 degrees.
- Cook the ground beef in a large skillet over medium high heat and season with taco seasoning. Transfer the beef to a large bowl.
- Combine the enchilada sauce, salsa, and sour cream in a bowl.
- Pour half the sauce into the bowl with the beef, add a handful of cheese, and stir to combine.
- Spread a couple spoonfuls of sauce onto the bottom of an 8×8 baking dish. Place a layer of tortillas on top of the sauce. I break the tortillas in half to make them fit better/cover more evenly. Next, spread 1/2 of the beef mixture on top of the tortillas, followed by 1/3 of the cheese, and a few more spoonfuls of sauce. Repeat this one more time, finishing it with a layer of tortillas, a little more sauce (you may not use up all the sauce), and the rest of the cheese.
- Bake for 30 minutes. Let the enchiladas cool for 10 minutes before serving. To serve, sprinkle with cilantro and cut big squares of enchiladas, as if it were lasagna.