Description
Easy Ground Beef Enchiladas wrap seasoned beef and melted cheese in warm tortillas. Baked until bubbly, they make weeknight dinners feel special.
Ingredients
Scale
Main Ingredients:
- 1 lb ground beef
- 8 small flour tortillas
- 1.5 cups red enchilada sauce
- 1.5 cups shredded Mexican cheese blend
Spices and Aromatics:
- 1 tablespoon olive oil
- 1 small onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Optional Additions:
- 0.5 cup canned black beans
- 0.5 cup corn kernels
Garnish and Serving:
- 2 tablespoons fresh cilantro
- Sour cream
- Diced avocado
- Lime wedges
Instructions
- Heat 1 tablespoon olive oil in a large skillet at medium-high heat for 1 minute until shimmering. Crumble 1 pound ground beef into the hot pan.
- Cook ground beef for 5-6 minutes, breaking it into small pieces until completely browned and no pink remains.
- Add 1 finely chopped small onion and 2 minced garlic cloves to the skillet. Sauté for 2-3 minutes until onions turn translucent.
- Sprinkle 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper over the meat mixture.
- Stir seasonings into the beef and cook for an additional 1 minute to release aromatics. Optional: Mix in ½ cup black beans and ½ cup corn kernels.
- Preheat your oven to 375°F and grab a 9×13 inch baking dish.
- Spread ½ cup enchilada sauce across the bottom of the baking dish to prevent sticking.
- Warm 8 tortillas briefly to make them more flexible. Fill each tortilla with 3-4 tablespoons of beef mixture.
- Sprinkle 1 tablespoon shredded cheese inside each tortilla before rolling tightly. Place seam-side down in the sauce-coated dish.
- Pour 1 cup remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Scatter 1½ cups shredded Mexican cheese blend across the top of the enchiladas.
- Cover the dish with aluminum foil and bake at 375°F for 15 minutes.
- Remove foil and continue baking for 5 more minutes until cheese melts completely and edges turn golden.
- Remove from oven and let rest for 3-5 minutes. Garnish with 2 tablespoons fresh chopped cilantro.
- Serve immediately with sour cream, diced avocado, and lime wedges on the side.
Notes
- Use lean ground beef to reduce excess grease and keep the enchiladas from becoming soggy.
- Warm tortillas briefly before filling to prevent cracking and make rolling easier.
- For a gluten-free version, swap regular tortillas for corn tortillas and use gluten-free enchilada sauce.
- Add extra flavor by mixing a dash of hot sauce or diced green chiles into the beef mixture before rolling.
- Prep Time: 8-10 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg