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Ground Beef Enchiladas Recipe

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3.9 from 12 reviews

This Ground Beef Enchiladas recipe offers a classic Mexican-inspired dish featuring seasoned ground beef, soft corn tortillas, rich red enchilada sauce, and melted cheddar jack cheese. Perfectly baked to bubbly, cheesy perfection and customizable with fresh toppings, this meal is hearty, flavorful, and ideal for family dinners or casual gatherings.

Ingredients

Main Ingredients

  • 1 pound Ground beef
  • 1 Small white onion, diced
  • 1 Garlic clove, minced
  • 2 tablespoons Taco seasoning (1 packet)
  • ½ teaspoon Cumin
  • ¼ cup Water
  • 8-10 Corn tortillas
  • 28 ounces Red enchilada chile sauce
  • 2-3 cups Freshly shredded cheddar jack cheese

Optional Toppings

  • Sour cream
  • Pico de gallo or salsa
  • Diced avocado
  • Fresh cilantro
  • Sliced green onions

Instructions

  1. Heat skillet: Place a large skillet over medium-high heat and add one tablespoon of olive oil to warm.
  2. Sauté onions: Add the diced white onions to the skillet and cook, stirring frequently until they soften and become translucent.
  3. Cook beef and garlic: Add the ground beef and minced garlic to the skillet. Break up the beef with a spoon and cook until no longer pink, about 5-7 minutes. Drain off excess grease or soak it up using paper towels to reduce fat.
  4. Season beef mixture: Sprinkle taco seasoning and cumin over the cooked beef. Pour in ¼ cup of water and stir to combine. Continue cooking while stirring frequently until the water has fully absorbed into the meat.
  5. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Pour ½ cup of the red enchilada sauce evenly into the bottom of a 13x9-inch baking dish to prevent sticking.
  6. Warm enchilada sauce: Heat the remaining enchilada sauce in a small to medium-sized skillet just until it begins to bubble, then remove from heat and set aside.
  7. Soften tortillas: Wrap a stack of 8 to 10 corn tortillas in a clean kitchen towel. Microwave on high for 30 seconds to one minute to make them pliable.
  8. Assemble enchiladas: Dip each tortilla into the warmed enchilada sauce to coat both sides thoroughly. Lay flat on a plate or cutting board. Spoon about 3 tablespoons of the seasoned beef mixture down the center, then top with 1-2 tablespoons of shredded cheddar jack cheese. Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat for all tortillas.
  9. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese on top.
  10. Bake: Bake uncovered in the preheated oven for about 25 minutes, or until the cheese has melted and the sauce is bubbly.
  11. Rest and serve: Allow the enchiladas to rest for 5-10 minutes before serving. Garnish with optional toppings such as sour cream, pico de gallo, diced avocado, sliced green onions, or fresh cilantro for added flavor and freshness.

Notes

  • For extra flavor, consider adding diced green chilies or jalapeños to the beef mixture.
  • Use corn tortillas for authentic texture and flavor; however, flour tortillas can be substituted if preferred.
  • If you want a spicier dish, look for enchilada sauce labeled 'hot' or add a pinch of cayenne pepper to the beef.
  • To keep enchiladas from drying out, cover the baking dish loosely with foil during the first 15 minutes of baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.

Find it online: https://simpleplatter.com/ground-beef-enchiladas-recipe/