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Ground Beef Enchiladas

Easy Ground Beef Enchiladas

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Easy Ground Beef Enchiladas with seasoned beef, red enchilada sauce, and melted cheese baked in soft tortillas for a cozy weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups red enchilada sauce (store bought or homemade)
  • 8 flour or corn tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese (or a mix)
  • Sour cream, for serving
  • Chopped fresh cilantro, sliced green onions, or diced jalapeños, optional for topping

Instructions

  1. Heat the oven to 375 F. Lightly grease a 9 by 13 inch baking dish with oil or nonstick spray and set it aside.
  2. Place a large skillet over medium heat. Add the ground beef and diced onion, breaking the meat into small pieces as it cooks.
  3. Cook, stirring now and then, for about 5 to 7 minutes, until the beef is no longer pink and the onion is soft and lightly golden. Drain off any excess grease if needed and return the skillet to the heat.
  4. Add the minced garlic, cumin, and chili powder to the skillet. Stir well and cook for about 1 minute, until the garlic smells fragrant and the spices are toasted.
  5. Season the beef mixture with a pinch of salt and pepper to taste, then turn off the heat and let it cool for a couple of minutes so it is easier to handle.
  6. Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish. This helps keep the tortillas from sticking and drying out.
  7. Lay one tortilla on a clean surface. Spoon a line of the beef mixture down the center, then sprinkle a little shredded cheese over the top of the meat.
  8. Roll the tortilla gently but firmly around the filling and place it seam side down in the baking dish. Repeat with the remaining tortillas and beef mixture, arranging them snugly in a single layer.
  9. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all of them are covered. Sprinkle the rest of the shredded cheese over the top.
  10. Bake the enchiladas uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is melted and lightly golden in spots.
  11. Remove the dish from the oven and let it rest for about 5 minutes before serving. Top with sour cream and any fresh toppings you like, such as cilantro, green onions, or jalapeños.

Notes

Storage: Let the enchiladas cool to room temperature, then cover the dish or transfer portions to airtight containers. Store in the refrigerator for up to 3 days. Reheat single servings in the microwave until hot, or warm a covered baking dish in a 350 F oven until heated through. For longer storage, freeze baked or unbaked enchiladas, wrapped tightly, for up to 2 months and reheat in the oven until hot in the center.

Substitutions: Swap the ground beef for ground turkey, ground chicken, or a mix of black beans and corn for a meatless option. Use corn tortillas for more traditional flavor and to make the recipe easier to adapt as gluten free when using gluten free sauce. Try different cheeses such as pepper jack or a blend of cheddar and Monterey Jack for extra flavor.

Make Ahead: Assemble the enchiladas, cover well, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if the dish is going into the oven cold from the fridge. You can also cook the beef filling up to 2 days ahead and keep it chilled until you are ready to roll and bake.

Tips: Warm tortillas in the microwave wrapped in a damp paper towel if they crack when rolling. Do not skimp on sauce, a light coating on the bottom and over the top keeps the enchiladas tender. Let the pan rest for a few minutes after baking so the enchiladas set and are easier to serve.

Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, tortilla type, enchilada sauce, and portion sizes.

  • Author: Lucia Dorinda
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 450
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Find it online: https://www.alldietmeals.com/easy-ground-beef-enchiladas/