Description
These Ground Beef Enchiladas are a deliciously satisfying Tex-Mex dish featuring seasoned lean ground beef wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese. Perfect for a family dinner, they combine a flavorful beef filling with a cheesy, saucy bake that’s simple to prepare and guaranteed to please.
Ingredients
Units
Scale
Ground Beef Filling
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Assembly
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
For Serving
- Sour cream (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the enchiladas later.
- Cook Beef and Onions: In a skillet over medium heat, brown the lean ground beef along with the diced onions, cooking until the onions become translucent and the beef is fully cooked, about 5-7 minutes. This develops a rich base flavor for the filling.
- Add Seasonings and Garlic: Stir in minced garlic, cumin, and chili powder, cooking for an additional minute to allow the spices and garlic to fully bloom and infuse the beef mixture.
- Assemble Enchiladas: Spoon a portion of the beef mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well-coated. Sprinkle the shredded cheddar or Monterey Jack cheese over the top, which will melt and add a creamy finish.
- Bake: Bake the assembled enchiladas uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
- Serve: Remove from the oven and serve hot, topped with a dollop of sour cream if desired for added creaminess and flavor contrast.
Notes
- Use either flour or corn tortillas depending on your preference; corn tortillas provide a more traditional flavor.
- For a homemade enchilada sauce, you can make your own using chili powder, tomato paste, and broth for extra depth.
- To make this dish spicier, add diced jalapeños or use a spicy enchilada sauce.
- This recipe can be made ahead and refrigerated before baking; just increase baking time by a few minutes if baking from cold.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada (1/8th of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg
