Ground Beef Enchiladas
There’s something incredibly comforting about a plate of piping hot Ground Beef Enchiladas that just feels like a warm hug on a busy night. This dish combines tender, seasoned ground beef with a perfect blend of cheeses and spices, all wrapped in soft tortillas and baked to bubbly perfection. Each bite bursts with rich, savory flavors layered with a touch of smoky paprika and chili powder, making these enchiladas an instant favorite for weekday dinners or casual get-togethers. Whether you’re craving something hearty or looking to impress your family without hours in the kitchen, these Ground Beef Enchiladas are a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that perfect balance of flavor and texture in your Ground Beef Enchiladas. Each item plays an essential role—from the savory ground beef providing a meaty foundation to the cheeses bringing a creamy, melty finish. The spices add just the right kick, and the tortillas tie everything together with a soft, pliable embrace.
- 1 pound ground beef: Choose quality beef for the best flavor and a tender filling.
- 1 small onion, diced: Adds sweetness and depth to the beef mixture.
- 2 cloves garlic, minced: Provides aromatic warmth that enhances the overall taste.
- 1 tablespoon vegetable oil: Used to sauté onions and garlic without overpowering flavors.
- 1 cup enchilada sauce: Brings vibrant color and a tangy, smoky flavor that ties the dish together.
- 1 cup shredded cheddar cheese: Sharp and flavorful, it melts beautifully on top and inside.
- 1 cup shredded Monterey Jack cheese: Offers creamy texture and a mild, buttery taste.
- 8 small flour or corn tortillas: Soft and flexible to wrap the filling, corn tortillas lend authenticity and gluten-free option.
- 1 teaspoon ground cumin: Adds an earthy, warm spice essential to Mexican dishes.
- 1 teaspoon chili powder: Gives a gentle heat that wakes up the palate.
- 1/2 teaspoon paprika: Contributes subtle smokiness and vibrant color.
- 1/2 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: Lends a mild bite that rounds out the seasoning.
- 1/4 cup chopped fresh cilantro (optional): A fresh pop of herbal brightness great for garnish.
- Sour cream and sliced jalapeños for serving (optional): Cool creaminess and heat add customization at the table.
How to Make Ground Beef Enchiladas
Step 1: Prepare the Beef Mixture
Start by heating the vegetable oil over medium heat in a spacious skillet. Toss in your diced onion and let it sauté until translucent and slightly soft, around 3 to 4 minutes. Then, garlic joins the party for just 30 seconds — long enough to awaken your senses without burning. Next, add the ground beef and cook it thoroughly, breaking it apart into small crumbles until it’s fully browned with no pink spots remaining. Don’t forget to drain off any excess fat to keep the filling from getting greasy. Finish this step by stirring in the cumin, chili powder, paprika, salt, and black pepper, coating each morsel of meat with a deliciously fragrant spice blend. Finally, pour in half of the enchilada sauce and mix it well before removing from heat.
Step 2: Prepare the Baking Dish and Tortillas
Lightly grease a 9×13 inch baking dish to prevent sticking and spread a thin layer of the remaining enchilada sauce across the bottom; this subtle step helps keep your enchiladas moist and flavorful. While the dish is ready, warm your tortillas to make them flexible—this prevents cracking when rolling and makes the assembly process smooth and enjoyable.
Step 3: Assemble the Enchiladas
Now comes the fun part! Spoon about 2 to 3 tablespoons of the beef mixture onto the center of each tortilla. Then sprinkle a combination of shredded cheddar and Monterey Jack cheese right on top. Roll each tortilla tightly so the filling stays snug inside, and arrange them seam-side down in your prepared baking dish. This arrangement locks in the filling and ensures even cooking.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over your rolled tortillas, gently spreading it to coat all the surfaces. Then, blanket the dish with the rest of your shredded cheese. Pop this beauty into your preheated oven at 375°F (190°C) and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the cheese is bubbling and starting to develop a golden-brown crust. Let your Ground Beef Enchiladas cool for a few minutes once out of the oven—this little pause helps everything settle perfectly.
How to Serve Ground Beef Enchiladas
Garnishes
A sprinkle of fresh, chopped cilantro adds a bright, herbal note that contrasts beautifully with the rich beef and cheese. For those who love extra creaminess, a dollop of sour cream on the side cuts through the spices with a cooling touch. And if you’re feeling adventurous, sliced jalapeños provide the perfect spicy kick that makes each bite exciting.
Side Dishes
Ground Beef Enchiladas pair wonderfully with classic Mexican sides like a crisp green salad, refried beans, or Mexican rice. For a lighter balance, a tangy avocado salad or grilled vegetables can complement the hearty flavors without overwhelming your palate.
Creative Ways to Present
For a festive touch, serve your enchiladas layered in a casserole dish right on the table so everyone can help themselves. Alternatively, individual servings wrapped in warm tortillas can be garnished with colorful diced tomatoes, sliced olives, or even a drizzle of homemade guacamole to add flair and variety for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Ground Beef Enchiladas tightly with plastic wrap or foil and store them in the refrigerator. They stay fresh and delicious for up to three days, making them a perfect option for quick lunches or dinners later in the week.
Freezing
If you want to keep these enchiladas longer, freezing is a great choice. Place them in an airtight container or freezer-safe bag, and they’ll maintain their flavor and texture for up to two months. Thaw them overnight in the fridge before reheating for best results.
Reheating
To reheat, pop your enchiladas in a 350°F oven for 15 to 20 minutes until warmed through and cheese is melty again. Microwave reheating works too—just cover the dish to keep moisture and heat in evenly, but be mindful it might soften the tortillas more than baking would.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be great substitutes if you prefer a leaner protein. Just keep the same seasoning and cooking method for fantastic results.
Are flour or corn tortillas better for enchiladas?
Both work beautifully. Corn tortillas give a more traditional texture and are naturally gluten-free if you’re watching your diet. Flour tortillas are softer and often easier to roll without breaking, especially if warmed properly.
Can I add vegetables to the filling?
Yes! Adding black beans, corn, or diced bell peppers can add texture, nutrition, and additional layers of flavor. Just sauté or cook them lightly before mixing with the beef.
How spicy are these enchiladas?
This recipe balances mild to medium spice. If you love a kick, you can increase chili powder, add diced green chilies, or serve with jalapeños to customize the heat level.
Can I make Ground Beef Enchiladas vegan or vegetarian?
To veganize, swap ground beef for seasoned plant-based meat alternatives or beans and use vegan cheese. Adjust spices and sauce accordingly to keep that bold enchilada essence.
Final Thoughts
If you’re on the lookout for a dish that brings warmth, flavor, and a little fiesta to your table, Ground Beef Enchiladas are your new best friend. They’re easy to prepare, endlessly satisfying, and perfect for sharing with loved ones. Trust me, once you make this recipe, it’ll become a favorite go-to meal that everyone asks for again and again. So gather your ingredients, fire up your oven, and enjoy every cheesy, savory bite!
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Ground Beef Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Ground Beef Enchiladas is a delicious and easy-to-make Mexican-inspired main course perfect for weeknight dinners. Tender ground beef is seasoned with warm spices, cooked with onions and garlic, then rolled in tortillas with melted cheese and baked to bubbly perfection. Garnished with fresh cilantro and served with sour cream and jalapeños, these enchiladas offer rich, comforting flavors with a satisfying texture.
Ingredients
Beef Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce (divided)
Assembly
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Serving
- Sour cream (optional)
- Sliced jalapeños (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes, stirring occasionally to soften evenly.
- Add Garlic: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, taking care not to burn it.
- Cook Beef: Add the ground beef to the skillet. Use a spoon to break it apart and cook until browned and no longer pink, about 6 to 8 minutes. Drain any excess fat from the skillet.
- Season Beef: Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Mix well to coat the meat evenly with spices.
- Add Enchilada Sauce: Pour half of the enchilada sauce into the beef mixture and stir to combine. Remove the skillet from heat.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish. Spread a thin layer of the remaining enchilada sauce on the bottom of the dish to prevent the enchiladas from sticking.
- Warm Tortillas: Warm the tortillas slightly to make them more pliable and easier to roll without cracking.
- Assemble Enchiladas: Spoon about 2 to 3 tablespoons of the beef mixture onto each tortilla. Sprinkle some shredded cheddar and Monterey Jack cheese over the filling. Roll up each tortilla tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining shredded cheddar and Monterey Jack cheese.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and begins to brown slightly.
- Garnish and Serve: Remove the enchiladas from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro if desired. Serve with sour cream and sliced jalapeños on the side for added flavor.
Notes
- For a spicier kick, add diced green chilies to the beef mixture or increase the amount of chili powder.
- You can substitute ground beef with ground turkey or chicken for a leaner alternative.
- Using corn tortillas makes the dish more traditional and naturally gluten-free if you select certified corn tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add black beans or corn to the beef mixture to introduce extra texture and enhance nutritional value.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
