Description
Ground Beef Enchiladas are a quick, comforting, and flavorful meal featuring seasoned lean ground beef, melted cheese, and soft tortillas drenched in rich enchilada sauce. Easy to prepare in under 45 minutes, this family-friendly recipe is perfect for busy weeknights or casual gatherings. Customizable with various veggies, cheeses, and spice levels, it’s a versatile one-dish meal that’s reliably delicious and satisfying.
Ingredients
Scale
For the Filling
- 1 lb lean ground beef (85% lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
For the Enchiladas
- 8 flour or corn tortillas
- 2 cups shredded cheese (blend of cheddar and Monterey Jack)
- 2 cups enchilada sauce (canned or homemade)
Optional Toppings
- Sour cream
- Fresh cilantro, chopped
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant. Add the ground beef and brown thoroughly, breaking apart as it cooks. Stir in chili powder, cumin, salt, and pepper until spices are well blended, creating a rich and flavorful filling.
- Warm the Tortillas: Briefly warm the tortillas in a dry pan or microwave wrapped in a damp towel until pliable and easy to roll without cracking.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish to keep enchiladas moist. Place a spoonful of the beef mixture down the center of each tortilla, sprinkle with shredded cheese, then roll tightly. Arrange the rolled enchiladas seam-side down in the dish.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle additional cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is bubbly and golden brown.
Notes
- Use fresh chili powder and cumin for the best flavor impact.
- Drain excess fat from cooked ground beef to prevent soggy enchiladas.
- Do not overfill tortillas to avoid splitting.
- Assemble the dish the night before and refrigerate for easy next-day baking.
- Let enchiladas rest 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 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg