Description
These Easy Ground Beef Enchiladas are a quick and delicious Mexican-inspired dinner perfect for busy weeknights. Made with lean ground beef, flavorful seasonings, and topped with melty cheese and savory enchilada sauce, this recipe is simple to prepare and sure to satisfy your comfort food cravings.
Ingredients
Scale
Beef Mixture
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Enchiladas
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
Topping
- Sour cream, for serving
Instructions
- Prepare the beef mixture: Heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula. Add the diced onion and minced garlic, cooking until the onion becomes translucent. Stir in cumin and chili powder, mixing well to incorporate the spices. Remove from heat.
- Assemble the enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon the cooked beef mixture evenly onto each tortilla, sprinkle some shredded cheese over the beef, then roll up each tortilla tightly and place seam-side down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve: Remove the enchiladas from the oven and let cool for a few minutes. Serve warm with a dollop of sour cream on top.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use corn tortillas for a gluten-free version.
- Add diced jalapeños or hot sauce for extra spice.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
Keywords: ground beef enchiladas, easy enchiladas, Mexican dinner, quick enchiladas, weeknight meal