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
Scale
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