Description
Sizzling ground beef enchiladas bring comfort right to your dinner table with minimal effort and maximum flavor. Packed with seasoned meat, melted cheese, and a zesty sauce, these hearty rolls make weeknight meals feel like a fiesta.
Ingredients
Scale
Proteins:
- 2 lbs (900 g) ground beef
- 10 large flour tortillas (8-inch)
Cheese and Sauce:
- 2 cups (200 g) shredded cheddar or Mexican blend cheese
- 2 cups (480 ml) red enchilada sauce
Supporting Ingredients:
- 1 medium onion
- 1 packet (1 oz / 28 g) taco seasoning
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) olive oil
Optional Garnishes:
- cilantro
- green onions
- tomatoes
- sour cream
Additional Options:
- bell peppers
- corn
- black beans
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with olive oil spray, then spread ½ cup of enchilada sauce across the bottom to prevent sticking.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until translucent and fragrant.
- Add 2 pounds of ground beef to the skillet. Break the meat into small crumbles while cooking for 7-8 minutes until completely browned.
- Drain excess fat from the beef if needed. Sprinkle the entire 1-ounce packet of taco seasoning over the meat and pour in ¼ cup water.
- Simmer the beef mixture for 12 minutes, stirring occasionally to blend the seasonings thoroughly. Remove from heat and let cool slightly.
- Warm the tortillas for 30 seconds in the microwave to make them more pliable. This prevents cracking when rolling.
- Place ⅓ cup of seasoned beef in the center of each tortilla. Sprinkle 2 tablespoons of shredded cheese over the meat.
- Roll each tortilla tightly, tucking in the sides. Arrange them seam-side down in the prepared baking dish.
- Pour the remaining 1 ½ cups of enchilada sauce evenly over the rolled tortillas. Scatter the final 1 cup of cheese across the top.
- Bake for 20-25 minutes until the cheese melts completely and turns golden around the edges.
- Allow the enchiladas to rest for 5 minutes after removing from the oven. This helps them set and makes serving easier.
- Garnish with chopped cilantro, sliced green onions, diced tomatoes, and a dollop of sour cream before serving.
Notes
- Drain ground beef thoroughly to prevent soggy enchiladas and ensure a crisp texture.
- Warm tortillas briefly on a skillet or in the microwave to make them more pliable and reduce the chance of cracking when rolling.
- For a healthier version, swap ground beef for lean ground turkey or use black beans as a protein alternative.
- Let the enchiladas rest after baking so the sauce settles and makes cutting and serving easier.
- Prep Time: 10 minutes
- Cook Time: 37-42 minutes
- Category: Beef
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg