Spicy Ground Beef Enchilada Tacos
Spicy Ground Beef Enchilada Tacos
Ingredients
For the Spicy Ground Beef Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons enchilada seasoning
- 2 tablespoons Frank's RedHot sauce, or more, to taste
- 1 tablespoon tomato paste
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tacos
- 12 white corn tortillas, 6-inch
- 1 1/2 cups shredded Monterey Jack cheese
For the Toppings
- 2 cups shredded lettuce
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 2
Add diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in enchilada seasoning, Frank's RedHot sauce, tomato paste, beef broth, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 4
While the beef simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable.
⏱️ 5 min
- 5
To assemble the tacos, place a warm tortilla on a plate. Spoon a generous amount of the spicy ground beef filling down the center. Sprinkle with shredded Monterey Jack cheese.
⏱️ 5 min
- 6
Top with shredded lettuce, crispy jalapenos, and crispy onions. Add a dollop of sour cream and a sprinkle of fresh cilantro. Serve immediately and repeat for remaining tacos.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Enchilada Tacos
Ingredients
For the Spicy Ground Beef Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons enchilada seasoning
- 2 tablespoons Frank's RedHot sauce, or more, to taste
- 1 tablespoon tomato paste
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tacos
- 12 white corn tortillas, 6-inch
- 1 1/2 cups shredded Monterey Jack cheese
For the Toppings
- 2 cups shredded lettuce
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 2
Add diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in enchilada seasoning, Frank's RedHot sauce, tomato paste, beef broth, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 4
While the beef simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable.
⏱️ 5 min - 5
To assemble the tacos, place a warm tortilla on a plate. Spoon a generous amount of the spicy ground beef filling down the center. Sprinkle with shredded Monterey Jack cheese.
⏱️ 5 min - 6
Top with shredded lettuce, crispy jalapenos, and crispy onions. Add a dollop of sour cream and a sprinkle of fresh cilantro. Serve immediately and repeat for remaining tacos.
⏱️ 5 min