Description
These Ground Beef Enchiladas are a flavorful, comforting Mexican-inspired dish featuring tender ground beef seasoned with cumin and chili powder, wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese. Perfect for a family dinner, they offer a delicious balance of savory meat, spices, and creamy cheese with an optional dollop of sour cream for extra indulgence.
Ingredients
Scale
Meat and Filling
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Tortillas and Sauce
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
Cheese and Toppings
- 1 cup shredded cheddar or Monterey Jack cheese
- Sour cream (for topping)
Instructions
- Prepare the Filling: In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is translucent, about 7-10 minutes. Drain any excess fat, then stir in the cumin and chili powder until fully incorporated and fragrant.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Assemble the Enchiladas: Lightly warm the tortillas to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a tortilla on a flat surface, spoon about 1/4 cup of the beef mixture down the center, sprinkle with a little shredded cheese, then roll up tightly. Repeat with remaining tortillas and filling, arranging them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese generously on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Remove from oven and let cool slightly before serving. Top with a dollop of sour cream if desired and enjoy!
Notes
- For a spicier dish, add jalapeños or hot sauce to the beef mixture.
- Use corn tortillas for a gluten-free option.
- You can prepare enchiladas ahead and refrigerate them unbaked for up to 24 hours before baking.
- Leftovers keep well in the fridge for up to 3 days and reheat in the oven or microwave.
- For added veggies, consider mixing diced bell peppers or corn into the filling.
Keywords: ground beef enchiladas, beef enchiladas recipe, Mexican dinner, baked enchiladas, easy enchiladas