Easy Cheesy Ground Beef Enchiladas are a weeknight dinner hero, offering a truly satisfying and incredibly straightforward way to get a delicious, homemade Mexican-inspired meal on the table in no time. This recipe is a lifesaver for busy families seeking comfort food that doesn’t compromise on flavor or break the bank.
Key Ingredients for Easy Cheesy Ground Beef Enchiladas:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 (15-ounce) can red enchilada sauce
- 12 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- Optional toppings: sour cream, chopped fresh cilantro, sliced jalapeños, diced avocado
How to Make Easy Cheesy Ground Beef Enchiladas:
This recipe is your new go-to for a quick and comforting meal, proving that deliciousness doesn’t require hours in the kitchen. With a prep time of just 15 minutes and a cook time of around 25 minutes, you’ll be enjoying tender ground beef, melty cheese, and a rich enchilada sauce in under an hour. The simplicity of it all, combined with the robust flavors, makes these Easy Cheesy Ground Beef Enchiladas a true crowd-pleaser.
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This initial step ensures your enchiladas will bake evenly and won’t stick to the pan.
- Prepare the ground beef filling: Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the ground beef: Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook until it’s no longer pink, draining off any excess grease.
- Season the beef: Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional minute, stirring constantly, to toast the spices and release their aromas. This simple seasoning blend forms the flavorful base of your enchilada filling.
- Warm the tortillas: Briefly warm the corn tortillas to make them pliable and easier to roll. You can do this by microwaving them in a damp paper towel for about 30 seconds, or by quickly heating them on a dry skillet for a few seconds per side. This prevents them from tearing when you roll them.
- Assemble the enchiladas: In a medium bowl, combine about half of the enchilada sauce with the ground beef mixture. Stir well to coat. Spoon about 1/4 cup of the beef mixture and a generous sprinkle of cheese (about 2 tablespoons of the Monterey Jack and 1 tablespoon of the cheddar) into the center of each warmed tortilla.
- Roll and arrange: Tightly roll up each filled tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, nestled close together.
- Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top, creating a beautiful, cheesy blanket.
- Bake to perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Keep an eye on it to prevent over-browning.
- Rest and serve: Let the Easy Cheesy Ground Beef Enchiladas rest for about 5 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve hot with your favorite optional toppings.
Why You’ll Love This Easy Cheesy Ground Beef Enchiladas:
You’ll adore these Easy Cheesy Ground Beef Enchiladas for their undeniably comforting and satisfying nature, featuring a robust, savory ground beef filling enveloped in soft tortillas and smothered in a rich, tangy enchilada sauce. Unlike the sometimes-complex process of making enchiladas from scratch, this recipe streamlines the steps, making it accessible even for beginner cooks, and significantly more budget-friendly than ordering takeout. The delightful combination of seasoned beef and gooey, melted cheese, topped with your favorite fresh garnishes, elevates this dish into something truly special.
If you’re craving familiar flavors but want to skip the hassle, these Easy Cheesy Ground Beef Enchiladas are your answer, offering a taste that rivals your favorite Mexican restaurant but with the immense satisfaction of a homemade meal. It’s a versatile dish that can be customized to your liking, making every bite a personalized delight, so gather your ingredients and dive into this simple yet incredibly flavorful culinary adventure!
Storing and Reheating Tips:
Leftovers of Easy Cheesy Ground Beef Enchiladas are a real treat and store beautifully for future delicious meals. Once the dish has cooled slightly, cover the baking dish tightly with plastic wrap and then with aluminum foil, or transfer any remaining enchiladas to an airtight container. Refrigerated enchiladas will stay fresh and delicious for up to 3-4 days.
To reheat, the best method is in the oven. Reheat individual portions in a microwave-safe dish at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty again. This method helps maintain the texture and prevents them from becoming soggy, unlike some quicker microwave reheating methods. For longer storage, you can also freeze the assembled and baked enchiladas. Ensure they are completely cooled, then wrap the baking dish tightly in plastic wrap and then aluminum foil, or portion them into freezer-safe containers. Frozen enchiladas are best consumed within 2-3 months for optimal flavor and quality.
Final Thoughts:
These Easy Cheesy Ground Beef Enchiladas are a weeknight essential, proving that incredible flavor and comfort can be achieved with minimal effort. Give this delightful recipe a try; you’ll be glad you did!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Cheesy Ground Beef Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook until it’s no longer pink, draining off any excess grease.1 pound lean ground beef
- Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional minute, stirring constantly, to toast the spices and release their aromas.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Briefly warm the corn tortillas to make them pliable and easier to roll. You can do this by microwaving them in a damp paper towel for about 30 seconds, or by quickly heating them on a dry skillet for a few seconds per side.12 (6-inch) corn tortillas
- In a medium bowl, combine about half of the enchilada sauce with the ground beef mixture. Stir well to coat. Spoon about 1/4 cup of the beef mixture and a generous sprinkle of cheese (about 2 tablespoons of the Monterey Jack and 1 tablespoon of the cheddar) into the center of each warmed tortilla.1 (15-ounce) can red enchilada sauce, 2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Tightly roll up each filled tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, nestled close together.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.1 (15-ounce) can red enchilada sauce, 2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
- Let the enchiladas rest for about 5 minutes before serving. Serve hot with your favorite optional toppings.Sour cream, Chopped fresh cilantro, Sliced jalapeños, Diced avocado