Description
Ground Beef Enchiladas are your ticket to a speedy Mexican dinner that’ll have everyone asking for seconds. Packed with flavor and ready faster than takeout, these cheesy rolls bring zesty comfort right to your table.
Ingredients
Scale
Primary Ingredients:
- 1 lb ground beef
- 8 flour tortillas
- 2 cups shredded cheddar cheese
Secondary Ingredients:
- 1 cup onion
- 2 cloves garlic
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chiles
Seasoning and Garnish:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro
Instructions
- Heat 1 tbsp olive oil in a large skillet at medium-high heat. Brown 1 lb ground beef, crumbling into small pieces.
- Add 1 cup diced onions and 2 minced garlic cloves. Cook 3-4 minutes until onions turn translucent.
- Sprinkle ½ tsp salt and ¼ tsp black pepper over the beef mixture. Mix thoroughly.
- Incorporate 1 can (4 oz) diced green chiles into the beef. Remove from heat.
- Warm your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
- Spread ¼ cup enchilada sauce across the bottom of the baking dish.
- Microwave 8 flour tortillas for 20-30 seconds to make them flexible.
- Distribute beef mixture evenly into tortillas. Sprinkle 1 cup shredded cheddar cheese inside.
- Roll tortillas tightly, placing them seam-side down in the prepared dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Scatter the final 1 cup of cheese across the top of the enchiladas.
- Bake at 375°F for 15-20 minutes until cheese melts and edges crisp.
- Allow enchiladas to rest 5 minutes after removing from oven.
- Garnish with ¼ cup fresh chopped cilantro before serving.
Notes
- When browning ground beef, ensure it’s broken into small, uniform crumbles for even cooking and better texture in each bite.
- Warming tortillas briefly makes them more flexible and prevents cracking when rolling enchiladas, creating tighter, neater rolls.
- For a leaner version, substitute ground beef with ground turkey or chicken, which works equally well in this recipe.
- Drain excess fat after cooking beef to keep enchiladas from becoming greasy and ensure a cleaner, more concentrated flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 90 mg