Beef and Mushroom Enchiladas
Ground beef and diced cremini mushrooms make an incredibly flavorful filling for these zesty, Mexican-inspired enchiladas. This quick and easy recipe is the perfect family-friendly meal for any night of the week!
Servings: 5
Calories: 660kcal
Ingredients
Mexican Rice
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 cup mini sweet peppers * sliced
- 1 cup basmati rice
- 11/2 cups water
Enchiladas
- 1 tablespoon extra virgin olive oil
- 1 sweet onion * finely chopped
- 1 pound ground beef
- 8 ounces cremini mushrooms * or variety of your choice, finely chopped
- 10 corn tortillas
- 1 15 ounce can enchilada sauce
- 4 ounces Monterey Cheese * shredded
- fresh cilantro * optional, garnish
Instructions
Mexican Rice
- Combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.
- Add one tablespoon of olive oil to a large skillet or sauce pot.
- Add the sliced sweet peppers and cook until they are just soft, about 5 minutes.
- Stir in the rice, water, and half of the spice mixture.
- Bring to a boil, then reduce the heat and simmer until the water is absorbed and the rice is tender, about 20 minutes.
- Once the rice is done cooking, spread it evenly into the bottom of a large casserole dish.
Beef and Mushroom Enchiladas
- Preheat your oven to 350°F.
- While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high.
- Add the onions and cook until soft and translucent, about 5 minutes.
- Add the ground beef, mushrooms, and the remaining half of the spice mixture.
- Cook the beef and mushrooms, breaking up the beef as it cooks, until it's no longer pink in the center, about 5-7 minutes.
- Warm the tortillas in a skillet over medium heat for about 15 seconds each.
- Fill the tortillas with the beef mixture, tuck in the sides, roll closed and place on top of the rice in the casserole dish.
- Top the filled tortillas with the enchilada sauce and cheese.
- Bake for 20-25 minutes, or until the cheese is melted and sauce is hot and bubbly.
Video
Notes
Tips and Techniques for the Best Beef and Mushroom Enchiladas
- Dice the mushrooms to approximately the same size as the ground beef for easy, even blending.
- Prior to dicing the mushrooms, you can roast them for 10-15 minutes to enhance their flavor.
- Store leftover enchiladas in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 660kcal | Carbohydrates: 63g | Protein: 29g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 493mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1515IU | Vitamin C: 10.3mg | Calcium: 283mg | Iron: 4.1mg