Ground Beef Enchiladas are a flavor-packed, comforting dish perfect for a weeknight dinner or feeding a crowd. This easy-to-follow recipe delivers classic, satisfying enchiladas that are sure to become a family favorite.
Key Ingredients for Ground Beef Enchiladas:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- Salt and black pepper to taste
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chilies, drained
- 12 corn tortillas
- 2 cups shredded Cheddar cheese (or a Mexican blend)
- 1 cup shredded Monterey Jack cheese
- 1 (10-ounce) can enchilada sauce (red or green, your preference)
- Optional toppings: sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños
How to Make Ground Beef Enchiladas:
Get ready for a flavor explosion with these incredibly easy ground beef enchiladas. This recipe is a winner because it’s both straightforward and deeply satisfying, featuring a rich ground beef filling encased in tender tortillas and smothered in a zesty enchilada sauce. With a preparation time of approximately 25 minutes and a cook time of about 30 minutes, you can have this delicious meal on the table in under an hour.
Step-by-Step Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil.
- Cook the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain off any excess grease.
- Sauté Aromatics and Spices: Add the chopped onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant, stirring constantly.
- Simmer the Filling: Pour in the tomato sauce and add the drained diced green chilies. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld together.
- Warm the Tortillas: While the filling simmers, gently warm the corn tortillas. You can do this by briefly dipping them in warm enchilada sauce (just enough to soften), microwaving them wrapped in a damp paper towel for about 30 seconds, or quickly heating them in a dry non-stick skillet for a few seconds per side. The goal is to make them pliable so they don’t crack when rolling.
- Assemble the Enchiladas: Spoon about ¼ cup of the ground beef mixture down the center of each warmed tortilla. Sprinkle a little shredded Cheddar cheese over the beef. Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Continue until all tortillas are filled and rolled.
- Sauce and Cheese: Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded Cheddar cheese and all of the Monterey Jack cheese evenly over the top.
- Bake: Cover the baking dish loosely with foil. Bake for 20 minutes.
- Brown the Cheese: Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Rest and Serve: Let the enchiladas rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly. Serve hot, garnished with your favorite toppings.
Why You’ll Love This Ground Beef Enchiladas:
You’ll absolutely adore these classic ground beef enchiladas for their unpretentious comfort and incredible flavor depth. The hearty, seasoned ground beef filling, combined with the perfectly softened tortillas and the rich, tangy enchilada sauce, creates a taste sensation that rivals any restaurant. Making these at home is also incredibly budget-friendly, allowing you to enjoy a satisfying Mexican feast without breaking the bank, especially when compared to the cost of takeout.
The aromatic spices woven throughout the ground beef filling, mingling with the gooey, melted cheese and vibrant enchilada sauce, create a symphony of taste that’s both familiar and exciting. Imagine the warm, savory notes dancing on your palate – it’s pure culinary bliss! If you love the idea of cozy skillet meals but crave something with a bit more flair, these enchiladas are the answer. Dive into this delicious recipe and experience homemade happiness!
Storing and Reheating Tips:
Storing Leftovers:
- Refrigeration: Once cooled, cover the baking dish tightly with plastic wrap or transfer the enchiladas to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, wrap individual enchiladas or portions of the baked casserole tightly in plastic wrap, then in aluminum foil. Alternatively, place cooled enchiladas back into their original baking dish, cover tightly, and wrap the entire dish in foil. Frozen enchiladas are best consumed within 2-3 months.
Reheating:
- Microwave: Reheat individual portions on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes, or until heated through.
- Oven: To reheat a larger portion or a frozen casserole, preheat your oven to 350°F (175°C). If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. Cover the dish with foil and bake for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes to crisp up the cheese.
Final Thoughts:
These ground beef enchiladas are a testament to comfort food done right, offering robust flavor without the fuss. Gather your ingredients and whip up this wonderfully accessible recipe for a truly rewarding meal experience your family will rave about.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Ground Beef Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Add the chopped onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant, stirring constantly.1 medium onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon dried oregano
- Pour in the tomato sauce and add the drained diced green chilies. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld together.1 (15-ounce) can tomato sauce, 1 (4-ounce) can diced green chilies, drained, Salt and black pepper to taste
- Gently warm the corn tortillas. You can do this by briefly dipping them in warm enchilada sauce (just enough to soften), microwaving them wrapped in a damp paper towel for about 30 seconds, or quickly heating them in a dry non-stick skillet for a few seconds per side. The goal is to make them pliable so they don’t crack when rolling.12 corn tortillas, 1 (10-ounce) can enchilada sauce (red or green, your preference)
- Spoon about ¼ cup of the ground beef mixture down the center of each warmed tortilla. Sprinkle a little shredded Cheddar cheese over the beef. Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Continue until all tortillas are filled and rolled.2 cups shredded Cheddar cheese (or a Mexican blend), 12 corn tortillas
- Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded Cheddar cheese and all of the Monterey Jack cheese evenly over the top.1 (10-ounce) can enchilada sauce (red or green, your preference), 2 cups shredded Cheddar cheese (or a Mexican blend), 1 cup shredded Monterey Jack cheese
- Cover the baking dish loosely with foil. Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly. Serve hot, garnished with your favorite toppings.sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños