Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
If you’re craving a comforting, flavorful meal that feels like a warm hug, this Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe is your new go-to. Whenever I make these enchiladas, the house fills with the rich aroma of spiced beef and melted cheese, and honestly, it’s hard not to dive right in. Whether it’s a busy weeknight or a casual weekend dinner with friends, these enchiladas hit the spot every time.
What makes these enchiladas truly special is how simple ingredients come together to create layers of flavor and texture — that tender beef, the tangy enchilada sauce, and of course, plenty of gooey cheddar cheese. Plus, they’re versatile, forgiving, and perfect for serving up a hearty meal that everyone will enjoy. Trust me, you’ll want to keep this Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe in your regular lineup.
Ingredients You’ll Need
These ingredients are pantry-friendly staples that balance each other perfectly, and if you keep a few of them stocked, you can whip these enchiladas up in no time. I always recommend fresh garlic and onions, as they really elevate the flavors beyond just the canned sauce and beef.
- Lean ground beef: Using lean beef keeps the filling from becoming too greasy while still packing plenty of flavor.
- Flour or corn tortillas: Both work great; I opt for flour tortillas for their pliability and softness when baked.
- Enchilada sauce: You can use store-bought to save time, but homemade sauce brings a wonderful depth if you’re up for it.
- Shredded cheddar or Monterey Jack cheese: Sharp cheddar offers a nice punch, but Monterey Jack melts beautifully and adds creaminess.
- Onion: Diced finely, it brings sweetness and texture to the beef filling.
- Garlic: Fresh minced garlic adds that unmistakable savory richness.
- Cumin: This earthy spice is a must for that classic Mexican flavor profile.
- Chili powder: Adds a gentle heat and smoky depth, so don’t skip it!
- Sour cream (for topping): The cool tang of sour cream is what balances all the spices beautifully when serving.
Variations
I love making this recipe my own depending on what’s in season or what mood I’m in. The beauty of this Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe is how easily you can tweak it to suit your tastes or dietary needs.
- Vegetable boost: I often add diced bell peppers or corn to the beef mixture for extra color and sweetness — it’s a great way to sneak in veggies.
- Spicy kick: Throw in some diced jalapeño or a dash of cayenne if you like your enchiladas with some heat. I’ve found a little goes a long way!
- Cheese options: Try swapping cheddar for pepper jack or mixing cheeses for a melty, flavorful twist.
- Gluten-free: Just swap out the tortillas for gluten-free versions — they hold up well in this recipe.
- Slow cooker twist: Prepare the filling ahead and assemble in a slow cooker on low for a few hours. It’s a hands-off way to get dinner ready.
How to Make Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
Step 1: Sauté the aromatics and brown the beef
Start by warming a skillet over medium heat and toss in your diced onion first. Let it cook until it’s translucent — about 3 to 4 minutes. Next, add the minced garlic and give it another 30 seconds until fragrant. Now add the lean ground beef, breaking it apart with your spoon, and cook until it’s nicely browned with no pink remaining. Stir in the cumin and chili powder here to let those spices toast a bit and really shine through.
Step 2: Prepare your baking dish and tortillas
While the beef is cooking, go ahead and preheat your oven to 375°F (190°C). Pour a little enchilada sauce on the bottom of your baking dish — this keeps those enchiladas moist and prevents sticking. If your tortillas are a bit stiff, wrap them in a damp towel and microwave them for 20-30 seconds to soften; this makes rolling so much easier and avoids cracking or tearing.
Step 3: Assemble the enchiladas
Spoon a generous amount of the beef mixture along the center of each tortilla, sprinkle with a little shredded cheese, then roll it up tightly. Place the rolled tortillas seam-side down in your prepared baking dish, nestled side by side. Once all are in, pour the remaining enchilada sauce evenly over the top, and finish with a good layer of shredded cheddar cheese to get that delicious golden crust when baked.
Step 4: Bake until bubbly and melty
Pop the dish in the preheated oven and bake uncovered for about 20-25 minutes. You’re looking for bubbly sauce and golden, melted cheese on top. If you want extra browning, switching to broil for the last 2 minutes works wonders — just watch closely so it doesn’t burn.
How to Serve Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
Garnishes
I always top my enchiladas with a dollop of cool sour cream to mellow the spices and add a creamy layer of texture. Fresh cilantro is my go-to if I have it on hand — it brightens the whole dish with a clean, herbal note. Sometimes a squeeze of lime or some thinly sliced green onions makes a fantastic finishing touch too.
Side Dishes
These enchiladas love company! I like to serve them alongside Spanish rice or cilantro-lime rice and a simple black bean salad. A fresh tossed salad with avocado and tomatoes rounds out the meal beautifully without adding too much fuss in the kitchen.
Creative Ways to Present
For a special occasion, I’ve arranged individual enchilada rolls in a flower pattern on a larger baking dish—looks like a gift on a plate! For casual dinners, serving the enchiladas in smaller, individual ramekins topped with cheese and sauce makes for a fun and cozy presentation everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftover enchiladas in an airtight container in the fridge and they stay moist and flavorful for up to 3 days. I find they actually taste even better the day after, once the flavors have had time to meld. Just be sure to cool them before refrigerating to avoid sogginess.
Freezing
I’ve frozen assembled enchiladas (before baking) by wrapping the dish tightly in plastic wrap and foil — they reheat beautifully from frozen if baked a bit longer. You can also freeze cooked leftovers in individual portions for quick meals later on.
Reheating
To reheat, I cover the enchiladas with foil to keep moisture in and warm them in a 350°F oven for about 15-20 minutes. Microwaving works in a pinch but can dry out the edges. Adding a splash of extra enchilada sauce before reheating helps keep things saucy and delicious.
FAQs
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Can I make this Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, lentils, or a mixture of beans and vegetables. Use vegetable broth if making homemade sauce and check your enchilada sauce for vegetarian-friendly ingredients. This way, you keep all the classic flavors with a plant-based twist.
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What type of cheese works best in this recipe?
Cheddar is my favorite for its sharp flavor and great melting quality, but Monterey Jack or even a Mexican cheese blend works beautifully. I sometimes mix two cheeses to get creaminess and flavor. Avoid pre-shredded cheese if you can—it melts better freshly grated.
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Can I use corn tortillas instead of flour?
Yes, corn tortillas are a traditional choice. Just warm them before rolling so they don’t crack. I usually wrap them in a damp cloth and heat them quickly to keep them flexible during assembly.
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How spicy are these enchiladas?
This recipe has mild to moderate heat thanks to the chili powder. You can easily adjust spice levels by adding jalapeños or hot sauce if you want more kick, or reduce chili powder for a gentler flavor that kids will enjoy.
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Can I prepare these enchiladas ahead of time?
Definitely! You can assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to baking time if they’re cold from the fridge.
Final Thoughts
This Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe has become a staple in my kitchen for good reason—it’s comforting, straightforward, and just downright delicious. I love how it brings everyone together at the table, and I’m sure once you try it, it will become a family favorite for you too. So next time you’re wondering what to make for dinner, grab those ingredients and enjoy the cozy, satisfying goodness of homemade enchiladas—you won’t regret it!
Print
Hearty Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This delicious Ground Beef Enchiladas recipe features seasoned lean ground beef wrapped in warm tortillas, smothered in rich enchilada sauce, and topped with melted cheddar or Monterey Jack cheese. It’s a comforting, flavorful Mexican-inspired dish perfect for a family dinner or gathering, served best with a dollop of sour cream.
Ingredients
Primary Ingredients
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
Seasonings and Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Toppings
- Sour cream (for topping)
Instructions
- Prepare the beef filling: In a large skillet over medium heat, cook the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Add the lean ground beef and cook thoroughly until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary.
- Season the beef: Stir in the cumin and chili powder to the cooked beef mixture. Mix well and cook for another 1-2 minutes to allow the spices to meld with the meat. Remove from heat and set aside.
- Preheat oven and prepare tortillas: Preheat your oven to 375°F (190°C). Lightly warm the tortillas in the microwave or on a skillet to make them more pliable for rolling.
- Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place one tortilla on a flat surface, spoon a portion of the beef mixture down the center, sprinkle some shredded cheese, and roll it up tightly. Place the rolled enchilada seam-side down into the baking dish. Repeat with remaining tortillas and filling.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the rest of the shredded cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden browned around the edges.
- Serve: Remove from oven and let the enchiladas cool for a few minutes. Serve warm, topped with a dollop of sour cream for added creaminess and tang.
Notes
- For a spicier dish, add diced jalapeños or hot sauce to the beef mixture.
- If preferred, corn tortillas work better for gluten-free options, whereas flour tortillas are more pliable and soft.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- You can substitute ground turkey or chicken for a lighter protein.
- Adding black beans or corn to the beef mixture can add texture and flavor variety.
Keywords: ground beef enchiladas, Mexican dinner, baked enchiladas, easy enchilada recipe, cheesy enchiladas
