Beef Enchiladas for One
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Two flour tortillas rolled around seasoned ground beef and cheddar, baked in enchilada sauce.
Ingredients
- 1 Tbsp olive oil
- 4 oz ground beef
- ¼ cup chopped onion
- 1 minced garlic clove
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- ⅛ tsp chili powder
- ⅛ tsp ground cumin
- ½ cup shredded cheddar cheese
- 2 (8-inch) flour tortillas
- ⅓ cup plus 2 Tbsp enchilada sauce
- Optional onion tomato, black olives or sour cream for topping
Equipment
- skillet
Directions
- Heat the oven to 350°F. Warm the oil in a 10-inch skillet for 30 seconds. Cook the onion for 2 minutes, then the garlic for 1 minute.
- Add the beef, salt, pepper, chili powder, and cumin and cook for about 8 minutes, breaking up the meat, until browned. Drain off the fat.
- Spread 2 tablespoons of the enchilada sauce in the bottom of a small 5-by-7-inch baking dish.
- Warm the tortillas so they bend easily. Sprinkle 1 tablespoon of the cheddar down the middle of each, divide the beef between them, roll them up, and set them seam side down in the dish.
- Pour the ⅓ cup of enchilada sauce over the top and sprinkle with the rest of the cheese. Bake for 20 to 25 minutes, until the cheese melts. Add any toppings you like.
Nutrition
Serving: 410g | Calories: 983kcal | Carbohydrates: 60g | Protein: 42g | Fat: 64g | Saturated Fat: 24g | Trans Fat: 1.4g | Cholesterol: 136mg | Sodium: 2223mg | Potassium: 641mg | Fiber: 4.8g | Sugar: 7.2g | Vitamin A: 1420IU | Vitamin C: 4.2mg | Calcium: 590mg | Iron: 6.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ground beef counted as beef, 85% lean, raw, ⅓ cup plus 2 Tbsp enchilada sauce counted as red enchilada sauce. Brands and portions vary, so use it only as an approximation.