Name: Ground Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 8 flour or corn tortillas; 2 cups enchilada sauce (store-bought or homemade); 1 cup shredded cheddar or Monterey Jack cheese; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Sour cream (for topping)

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why make this recipe

This ground beef enchiladas recipe is simple and fast. It uses common ingredients and fills the family. You get warm, cheesy rolls with spicy beef. It is great for weeknights and for guests.

introduction

This recipe makes about 8 enchiladas. You brown the beef, mix spices, roll in tortillas, and bake with sauce and cheese. If you like similar casseroles, try this beef tamale casserole for another easy meal.

how to make Ground Beef Enchiladas

Follow the simple steps below. Cook the beef with onion and spices, fill the tortillas, then bake with sauce and cheese. The oven finishes the work and melts the cheese.

Ingredients :

1 lb lean ground beef
8 flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Sour cream (for topping)

Directions :

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, brown the ground beef with diced onions until translucent (5-7 minutes).
Add minced garlic, cumin, and chili powder; sauté for another minute.
Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour enchilada sauce over the tortillas and sprinkle with cheese.
Bake uncovered for 20-25 minutes until bubbly and golden.

how to serve Ground Beef Enchiladas

Let the dish rest for a few minutes after baking. Serve with a dollop of sour cream and extra cheese if you like. Add chopped cilantro, sliced avocado, or a side salad. For more layered beef ideas, see this beef tortilla stack bake.

how to store Ground Beef Enchiladas

Cool completely before storing. Put leftovers in an airtight container. Keep in the fridge up to 3 days. To freeze, wrap tightly and freeze up to 2 months. Reheat covered in a 350°F (175°C) oven until hot, or microwave slices until warm.

tips to make Ground Beef Enchiladas

Use lean ground beef to reduce grease.
Warm the tortillas briefly in a pan or microwave so they roll without cracking.
Taste the beef and adjust salt and spices before filling tortillas.
Use a cup of sauce on top for a saucier finish, or less if you prefer dry.
Sprinkle cheese halfway through baking for a melty top.

variation (if any)

Swap beef for ground turkey or shredded chicken.
Add beans or corn to the beef for extra texture and fiber.
Make it spicy with diced chilies or hot sauce.
Use different cheeses like pepper jack for a kick.

FAQs

Q: Can I use corn tortillas?
A: Yes. Warm them first so they roll without breaking.

Q: Can I make enchiladas ahead?
A: Yes. Assemble in the dish, cover, and refrigerate. Bake when ready, adding a few extra minutes.

Q: How do I make it less spicy?
A: Use mild enchilada sauce and skip extra chili peppers. Adjust chili powder to taste.

Q: Can I freeze before baking?
A: Yes. Assemble, cover well, and freeze. Bake from frozen, adding extra time until hot.

Q: What sides go well with enchiladas?
A: Rice, beans, simple salad, or steamed vegetables work well.

Conclusion

For more tested recipes and variations, you can try this version from It Is a Keeper: The BEST Ground Beef Enchiladas | It Is a Keeper or this easy take from I Wash You Dry: Easy Ground Beef Enchiladas – I Wash You Dry.