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Ground Beef Enchiladas Recipe

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4 from 13 reviews

This comforting Ground Beef Enchiladas recipe offers a flavorful twist on a classic Mexican dish. Ground beef is sautéed with onions, garlic, and spices, then wrapped in soft corn tortillas, smothered in rich red enchilada sauce, and baked to bubbly perfection. Topped with melted cheddar jack cheese and optional fresh garnishes, these enchiladas are perfect for a family dinner or casual gathering.

Ingredients

Beef Filling

  • 1 pound Ground beef
  • 1 Small white onion, diced
  • 1 Garlic clove, minced
  • 2 tablespoons Taco seasoning (1 packet)
  • 1/2 teaspoon Cumin
  • 1/4 cup Water

Tortillas & Sauce

  • 8-10 Corn tortillas
  • 28 ounces Red enchilada chile sauce
  • 2-3 cups Freshly shredded cheddar jack cheese

Optional Toppings

  • Sour cream
  • Pico de gallo or salsa
  • Diced avocado
  • Fresh cilantro
  • Sliced green onions (optional)

Instructions

  1. Heat the skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil to coat the pan.
  2. Sauté onions: Add the diced white onions to the skillet and cook, stirring frequently until they soften, about 3-4 minutes.
  3. Cook ground beef and garlic: Add the ground beef and minced garlic to the skillet. Cook, breaking up the meat with a spoon, until the beef is no longer pink, about 5-7 minutes. Drain excess grease or blot with paper towels to reduce fat.
  4. Season the beef: Sprinkle taco seasoning and cumin over the cooked beef. Stir in 1/4 cup water and continue cooking, stirring frequently, until the water is mostly absorbed and mixture is well combined.
  5. Prepare baking dish and sauce: Preheat the oven to 350°F (175°C). Pour half a cup of the enchilada sauce into the bottom of a 13x9-inch baking dish and spread evenly.
  6. Warm remaining sauce: In a small to medium skillet, heat the remaining enchilada sauce just until it begins to bubble. Remove from heat to keep warm.
  7. Soften tortillas: Wrap the stack of tortillas in a clean kitchen towel and microwave on high for 30 seconds to 1 minute to make them pliable.
  8. Assemble the enchiladas: Dip each tortilla into the warm enchilada sauce, coating both sides. Lay each tortilla flat, then spoon about 3 tablespoons of the beef mixture down the center and top with 1-2 tablespoons of shredded cheese. Roll the tortilla, folding in both sides as you roll, and place seam-side down in the prepared baking dish. Repeat for all tortillas.
  9. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese on top.
  10. Bake: Bake uncovered in the preheated oven for about 25 minutes, or until the cheese is melted and the sauce is bubbly.
  11. Rest and garnish: Let the enchiladas rest for 5-10 minutes before serving. Garnish with optional toppings like sour cream, pico de gallo, diced avocado, fresh cilantro, or sliced green onions.

Notes

  • Use fresh cheese for the best melt and flavor; cheddar jack gives a nice blend of sharp and creamy.
  • Warm tortillas before rolling to prevent cracking or tearing.
  • Drain excess grease from cooked beef for a leaner dish and less oily texture.
  • Customize toppings to your taste, including adding jalapeños for extra heat.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://cozyplatter.com/ground-beef-enchiladas-recipe/