Red Beef Enchiladas

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  90/10 Ground Beef(680g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Yellow Onion
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  JalapeñO Pepper
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  Garlic(180g)
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  Cheese, Italian Blend, Shredded(600g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Sour Cream(180g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Tortilla, Corn, 6-Inch
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  Enchilada Sauce, Red, Canned(539g)
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  Finely Chopped Cilantro, For Serving (Optional)

Instructions

1. 1Place the ground beef, onion, jalapeño, and fresh garlic in a large skillet over medium-high heat. Cook for 8–10 minutes, breaking up the beef with a wooden spoon, until the beef is browned and no longer pink and the onions are tender. Remove from heat.
2. 2Stir the taco seasoning packet, sour cream, and Italian blend cheese into the cooked beef until fully combined. Set the filling aside.
3. 3Wrap the corn tortillas in a damp paper towel and microwave for 1 minute until pliable and warm.
4. 4Warm the red enchilada sauce in a small skillet over medium-low heat for 2–3 minutes, stirring occasionally.
5. 5Working with one tortilla at a time, dip it into the warm enchilada sauce until lightly coated on both sides. Scoop approximately ¼ cup of the beef filling into each tortilla and roll tightly, then arrange seam side down in a 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
6. 6Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining Italian blend cheese over the top.
7. 7Cover the baking dish with foil and bake at 375°F for 25–30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden.
8. 8Divide the enchiladas evenly into 6 airtight containers while hot, allowing to cool slightly before sealing. Refrigerate for up to 4 days, or freeze for up to 3 months.