These Ground Beef Enchiladas are a flavorful and satisfying dish, perfect for family dinners, and they can be easily customized to suit your taste!

From time to time, I like to make Ground Beef Enchiladas for a hearty and satisfying meal. It’s a dish that’s loved by everyone at the table, especially when you’re craving something flavorful and comforting.

This recipe is my favorite, and I’m not gonna lie, it’s also my kids’ favorite—the best meal that brings the whole family together!

To make this dish, you only need a few ingredients like ground beef, corn tortillas, enchilada sauce, and cheese. You can also add some other toppings like sour cream, green onions, or fresh cilantro if you like, and the result is just wow! The beef is perfectly seasoned, the cheese is gooey and melted, and the tortillas are soft, making this a truly comforting dish.

And for a perfect meal, you can serve it with a side of Mexican rice and black beans. Some crispy tortilla chips and a light salad with lime dressing also go great with this dish. This recipe is super easy to make and comes together in about 30 minutes, making it perfect for a busy weeknight dinner!

Why This Ground Beef Enchiladas Is Great?

Ground Beef Enchiladas are great because they’re packed with flavor, and the combination of seasoned beef melted cheese, and spicy enchilada sauce is irresistible. The dish is easy to prepare, making it a perfect go-to for weeknight meals or when you’re having guests over. The best part is that you can make it and bake it when you’re ready to eat!

This recipe is also versatile, allowing you to customize it by adding vegetables or switching up the toppings. The mix of ground beef and gooey cheese wrapped in soft tortillas creates a comforting meal that’s satisfying and delicious, with just the right amount of spice.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce (red or green)
• 1 can (4 oz) diced green chilies (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 10-12 corn tortillas
• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• 1/2 cup sour cream (for serving, optional)
• Fresh cilantro (for garnish, optional)

Kitchen Equipment You’ll Need

• Large Skillet
• 9×13-inch Baking Dish
• Measuring Cups and Spoons
• Knife and Cutting Board
• Spatula or Spoon
• Grater
• Aluminum Foil
• Ladle

How to make Ground Beef Enchiladas

Step 1:

In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Step 2:

Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes, until the onion softens and becomes translucent.

Step 3:

Stir in the cumin, chili powder, paprika, diced green chilies (if using), and salt and pepper to taste. Cook for another 2-3 minutes to allow the spices to bloom. Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.

Step 4:

Lightly heat the tortillas in a dry skillet or microwave to make them more pliable. This will prevent them from cracking when rolled.

Step 5:

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take each tortilla, fill it with the beef mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Step 6:

Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheddar cheese.

Step 7:

Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.

Step 8:

Let the enchiladas rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Helpful Tips

• Make sure to cook the ground beef until it’s fully browned and crumbly. Drain any excess fat to keep the dish leaner.

• Using fresh corn tortillas will ensure a soft and pliable texture. Warm them up slightly before rolling to avoid cracking.

• For a spicier dish, add chopped jalapeños or a dash of cayenne pepper to the beef mixture or the sauce.

• For an extra cheesy enchilada, sprinkle some extra cheese on top before baking, and bake until it’s melted and bubbly.

• Making your enchilada sauce can elevate the flavor. If you have extra time, it’s worth it!

• Ensure you spread sauce at the bottom of the baking dish and between the layers of tortillas for even flavor throughout.

• After baking, let the enchiladas sit for a few minutes before serving to help the layers set and make the serving easier.

What to Pair with Ground Beef Enchiladas?

I like to serve Ground Beef Enchiladas with a side of Mexican rice. The fluffy rice soaks up the sauce and complements the rich flavors of the enchiladas, making each bite even more satisfying.

A fresh salad with lime dressing is another great pairing. The tangy, zesty dressing balances out the richness of the enchiladas and adds a refreshing touch to the meal.

Lastly, I like to serve some black beans on the side. The earthy beans are a great complement to the spicy and cheesy enchiladas, adding fiber and extra nutrition to the meal.

Variations

Beef and Bean Enchiladas: Add refried beans or black beans to the ground beef for added texture and flavor.

Vegetarian Enchiladas: Replace the ground beef with sautéed vegetables like mushrooms, zucchini, or sweet potatoes for a hearty vegetarian option.

Cheesy Enchiladas: Add a mixture of different cheeses like cheddar, mozzarella, and Monterey Jack for extra cheesiness.

Chicken Enchiladas: Swap the ground beef with shredded chicken for a lighter version of the dish.

Spicy Enchiladas: Add more heat by mixing in chopped jalapeños or a spicy salsa to the beef mixture or sauce.

Creamy Enchiladas: Mix some sour cream into the beef mixture or add a layer of cream cheese for a creamy twist on the classic recipe.

How to Store Ground Beef Enchiladas

Allow the Ground Beef Enchiladas to cool to room temperature before storing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the enchiladas. Simply wrap them tightly in foil or place them in a freezer-safe container. When you’re ready to enjoy them, thaw the enchiladas overnight and reheat them in the oven.

FAQ

Can I use flour tortillas instead of corn tortillas?

• Yes, you can use flour tortillas if you prefer, though corn tortillas provide a more traditional texture.

Can I make this dish without meat?

• Absolutely! You can make vegetarian enchiladas by using beans, cheese, or vegetables like zucchini and mushrooms instead of ground beef.

How do I prevent the tortillas from cracking?

• Warm the tortillas slightly before using them, and avoid overfilling them to keep them from breaking.

Can I make the enchiladas ahead of time?

• Yes, you can prepare the enchiladas, cover them, and refrigerate them for up to 24 hours before baking.

Can I use store-bought enchilada sauce?

• Yes, store-bought enchilada sauce works great, but homemade sauce will add a deeper, fresher flavor.

Can I add extra cheese?

• Yes, feel free to add more cheese, both inside and on top of the enchiladas, for a cheesier result.

What kind of cheese is best for enchiladas?

• A combination of shredded cheddar and Monterey Jack works best for melting and flavor.

How can I make this dish spicier?

• Add chopped jalapeños, chili powder, or a spicy salsa to the beef mixture or sauce for extra heat.

Ground Beef Enchiladas

Recipe by Wasian CookeryCourse: MainCuisine: Mexican, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

These Ground Beef Enchiladas are a flavorful and satisfying dish, perfect for family dinners, and they can be easily customized to suit your taste!

Ingredients

• 1 lb ground beef

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (10 oz) enchilada sauce (red or green)

• 1 can (4 oz) diced green chilies (optional)

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 10-12 corn tortillas

• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

• 1/2 cup sour cream (for serving, optional)

• Fresh cilantro (for garnish, optional)

Directions

• In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
• Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes, until the onion softens and becomes translucent.
• Stir in the cumin, chili powder, paprika, diced green chilies (if using), and salt and pepper to taste. Cook for another 2-3 minutes to allow the spices to bloom. Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.
• Lightly heat the tortillas in a dry skillet or microwave to make them more pliable. This will prevent them from cracking when rolled.
• Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take each tortilla, fill it with the beef mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
• Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheddar cheese.
• Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.
• Let the enchiladas rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Notes

• For a spicier dish, add chopped jalapeños or a dash of cayenne pepper to the beef mixture or the sauce.