Description
A flavorful and easy-to-make Ground Beef Enchiladas recipe featuring tender beef simmered with spices, wrapped in tortillas, smothered with enchilada sauce, and baked to bubbly perfection with melted cheese on top. Perfect for a comforting weeknight dinner or casual entertaining.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 8 flour or corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar or Monterey Jack cheese
- Sour cream for topping
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking the enchiladas perfectly.
- Cook the Beef and Onions: In a skillet over medium heat, add the ground beef and diced onions. Cook and stir occasionally for about 5-7 minutes, until the beef is browned and onions are translucent, ensuring the meat is fully cooked.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and chili powder. Sauté the mixture for an additional minute to release the aromatic flavors that will infuse the beef filling.
- Assemble the Enchiladas: Lay out each tortilla and spoon an even amount of the beef mixture onto the center. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Add Sauce and Cheese: Generously pour the enchilada sauce over the rolled tortillas to soak them nicely. Sprinkle shredded cheddar or Monterey Jack cheese evenly over the top to create a delicious melted crust.
- Bake the Enchiladas: Place the baking dish uncovered into the preheated oven. Bake for 20-25 minutes until the sauce is bubbly and the cheese is golden brown and melted, indicating the enchiladas are ready to serve.
Notes
- For a spicier dish, consider adding diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Use corn tortillas for a traditional Mexican flavor or flour tortillas for a softer texture.
- Warm the tortillas slightly before filling to make them more pliable and less likely to break when rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- Substitute ground turkey or chicken for a leaner protein option if desired.
Keywords: ground beef enchiladas, baked enchiladas, Mexican dinner recipe, easy enchiladas, cheesy enchiladas