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
Scale
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
