Spicy Ground Beef Enchiladas
Spicy Ground Beef Enchiladas
Ingredients
For the Spicy Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely diced
- 2 tablespoons enchilada seasoning
- 2 teaspoons Frank's RedHot original cayenne pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Enchilada Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 15 ounces tomato sauce, 1 can
- 1 1/2 cups chicken broth
- 1 tablespoon enchilada seasoning
- 1 tablespoon Frank's RedHot original cayenne pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Topping
- 12 white corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or as needed, for softening tortillas
- 1 cup shredded lettuce, for garnish
- 1/4 cup crispy jalapenos, for garnish
- 1/4 cup crispy onions, for garnish
- 1/2 cup sour cream, for serving, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat. Stir in 2 tablespoons of enchilada seasoning, 2 teaspoons of Frank's RedHot sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, then remove from heat and set aside.
⏱️ 12 min
- 3
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the tomato sauce and chicken broth until smooth. Stir in 1 tablespoon of enchilada seasoning, 1 tablespoon of Frank's RedHot sauce, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 10 min
- 4
To soften the corn tortillas, heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Quickly dip each tortilla in the hot oil for about 10-15 seconds per side until pliable (do not make them crispy). Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible.
⏱️ 5 min
- 5
Dip each softened tortilla into the enchilada sauce, ensuring both sides are coated. Lay the tortilla flat. Spoon about 1/4 cup of the ground beef filling down the center of the tortilla, then sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.
⏱️ 10 min
- 6
Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese over the top.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, crispy onions, and a dollop of sour cream, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Enchiladas
Ingredients
For the Spicy Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely diced
- 2 tablespoons enchilada seasoning
- 2 teaspoons Frank's RedHot original cayenne pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Enchilada Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 15 ounces tomato sauce, 1 can
- 1 1/2 cups chicken broth
- 1 tablespoon enchilada seasoning
- 1 tablespoon Frank's RedHot original cayenne pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Topping
- 12 white corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or as needed, for softening tortillas
- 1 cup shredded lettuce, for garnish
- 1/4 cup crispy jalapenos, for garnish
- 1/4 cup crispy onions, for garnish
- 1/2 cup sour cream, for serving, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat. Stir in 2 tablespoons of enchilada seasoning, 2 teaspoons of Frank's RedHot sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, then remove from heat and set aside.
⏱️ 12 min - 3
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the tomato sauce and chicken broth until smooth. Stir in 1 tablespoon of enchilada seasoning, 1 tablespoon of Frank's RedHot sauce, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
⏱️ 10 min - 4
To soften the corn tortillas, heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Quickly dip each tortilla in the hot oil for about 10-15 seconds per side until pliable (do not make them crispy). Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible.
⏱️ 5 min - 5
Dip each softened tortilla into the enchilada sauce, ensuring both sides are coated. Lay the tortilla flat. Spoon about 1/4 cup of the ground beef filling down the center of the tortilla, then sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.
⏱️ 10 min - 6
Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese over the top.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, crispy onions, and a dollop of sour cream, if desired.
⏱️ 5 min