Hearty Easy Ground Beef Enchiladas Recipe (Print Version)
Make our Easy Ground Beef Enchiladas! A comforting, flavorful dish perfect for weeknights. My personal recipe, full of simple ingredients and cheesy goodness.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Contains dairy, gluten (can be adapted)
# Ingredients:
→ For the Filling
01 -
1 tbsp olive oil
02 -
1 lb lean ground beef (85/15 preferred)
03 -
1 small yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
1 (4 oz) can diced green chiles, undrained
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ Enchilada Essentials
10 -
1 (19 oz) can red enchilada sauce
11 -
12 corn tortillas (6-inch)
12 -
2 cups shredded Mexican cheese blend
→ Garnish & Serving
13 -
Fresh cilantro, chopped
14 -
Sour cream or Mexican crema
15 -
Pickled jalapeños (optional)
# Instructions:
01 -
First things first, get your skillet nice and hot over medium-high heat with a splash of olive oil. Add that ground beef and break it up with a wooden spoon. You want it nicely browned, no pink bits left! Drain off any excess fat—nobody wants greasy enchiladas, right? Then, toss in your chopped yellow onion and minced garlic. Sauté them until they're soft and fragrant, maybe 5-7 minutes. Oh, the smell at this stage is just incredible; it always signals that something delicious is coming!
02 -
Once your beef and aromatics are looking good, stir in the diced green chiles, chili powder, and cumin. Give it a good stir for about a minute, letting those spices really bloom in the heat. This step is crucial for developing that deep, rich flavor. I always take a moment to breathe in the aroma here; it's so comforting. Season with a good pinch of salt and black pepper to taste. Honestly, tasting as you go is key here; you want that filling perfectly seasoned before it hits the tortillas.
03 -
Okay, this is where I used to mess up! Gently warm your corn tortillas. You can do this in a dry skillet over medium heat for about 15-20 seconds per side until they're pliable, or even microwave them briefly between damp paper towels. The goal is soft, flexible tortillas that won't crack when you roll them. Trust me, learning this trick saved me from many a broken enchilada disaster. It makes the whole assembly process so much smoother!
04 -
Pour a thin layer of enchilada sauce into the bottom of your 9x13 inch baking dish; just enough to coat it. Now, grab a warmed tortilla, spoon about 1/4 to 1/3 cup of the beef filling down the center, and sprinkle with a little shredded cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat this with all your tortillas, nesting them snugly next to each other. Don't overfill, or you'll end up with a messy situation, which I've done more times than I care to admit!
05 -
Once all your enchiladas are neatly tucked into the dish, pour the remaining enchilada sauce evenly over the top, making sure every single one is covered. Then, sprinkle a generous amount of the remaining shredded cheese over everything. I mean, we're making enchiladas here; cheese is a fundamental part of the experience! This is where the magic really starts to happen, creating that irresistible cheesy crust we all love.
06 -
Pop that dish into your preheated oven at 375°F (190°C) for about 20-25 minutes. You're looking for the sauce to be bubbly and the cheese to be melted, gloriously golden, and slightly browned around the edges. When it comes out, the kitchen will smell absolutely divine! Let it rest for a few minutes before serving. This helps the enchiladas set up a bit, making them easier to serve without falling apart. Pure deliciousness, I promise!
# Notes:
01 -
Don't skimp on warming the tortillas; it really makes a difference, I swear!
02 -
Leftovers are even better the next day, just warm gently in the oven to keep that cheesy goodness.
03 -
Tried black beans instead of beef once. It worked, but the texture was totally different.
04 -
A sprinkle of fresh cilantro and a dollop of sour cream? Absolutely non-negotiable for me.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 450-500
Total Fat: 25-30g
Total Carbohydrate: 30-35g
Protein: 30-35g