Description
Ground Beef Enchiladas are a flavorful and satisfying dinner option featuring tender ground beef seasoned with southwestern spices, wrapped in warm flour tortillas, smothered in rich enchilada sauce, and baked with melted cheddar and Monterey Jack cheese. This quick and easy recipe is perfect for weeknight meals, customizable for different tastes, and loved by the whole family.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (lean or medium-fat)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 cup enchilada sauce (canned or homemade)
- 8–10 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
Optional Garnishes
- Fresh cilantro, chopped
- Diced avocado
- Sliced green onions
- Sour cream
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent. Add ground beef and cook until browned, breaking it up as it cooks. Stir in minced garlic, chili powder, cumin, paprika, and salt. Pour in about half of the enchilada sauce and simmer for 5 minutes to blend the flavors.
- Warm the Tortillas: Wrap the flour tortillas in a damp cloth and microwave for about 30 seconds to soften them, making them easier to roll without cracking.
- Assemble the Enchiladas: Spoon a generous amount of the beef mixture onto each tortilla, sprinkle shredded cheddar and Monterey Jack cheese over the filling, then roll tightly and place seam side down in a baking dish. Repeat with all tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Top with the remaining shredded cheese to achieve a bubbly, golden finish when baked.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for 20-25 minutes or until the cheese is melted and bubbly. Let rest for a few minutes before serving to help hold their shape.
Notes
- Drain excess fat after browning the beef to prevent greasy filling.
- Using fresh chili powder and cumin greatly enhances flavor intensity.
- Don’t overfill tortillas to avoid splitting or spilling.
- For moister enchiladas, cover loosely with foil during the first 15 minutes of baking, then uncover to brown the cheese.
- Let the enchiladas rest for 5 minutes after baking for easier slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: ground beef enchiladas, quick dinner, Mexican casserole, cheesy enchiladas, weeknight meal