Description
Ground Beef Enchiladas are a classic Mexican favorite featuring seasoned ground beef rolled in soft corn tortillas, topped with rich red enchilada sauce and melted cheddar jack cheese. Simple to prepare and perfect for a family dinner or entertaining, these enchiladas are hearty, flavorful, and customizable with your favorite toppings such as sour cream, salsa, or avocado.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small white onion, diced
- 1 garlic clove, minced
- 2 tablespoons taco seasoning (or 1 packet)
- 1/2 teaspoon cumin
- 1/4 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
- Prepare the Filling: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the diced onions and cook, stirring frequently until they begin to soften. Add the ground beef and minced garlic. Cook, breaking up the beef with a spoon, until no longer pink (about 5-7 minutes). Drain any excess grease using paper towels or by pouring off the fat.
- Season the Beef: Sprinkle taco seasoning and cumin over the cooked beef, then stir in 1/4 cup of water. Continue to cook, stirring often, until the water is absorbed and the meat is evenly coated with the seasonings.
- Prepare the Baking Dish: Preheat your oven to 350℉. In a 13×9-inch baking dish, pour 1/2 cup of enchilada sauce and spread it evenly to coat the bottom.
- Warm the Sauce and Tortillas: Heat the remaining enchilada sauce in a small or medium skillet until it just begins to bubble, then remove from heat. Wrap a stack of 8-10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to 1 minute to soften.
- Assemble the Enchiladas: Working with one tortilla at a time, dip it in the warm enchilada sauce to coat both sides, then lay it flat. Add about 3 tablespoons of the meat mixture down the center, then top with 1-2 tablespoons of shredded cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining shredded cheese.
- Bake: Bake uncovered for about 25 minutes, or until the cheese is melted and the sauce is bubbling.
- Rest and Serve: Let the enchiladas sit for 5-10 minutes after baking. Garnish with optional toppings such as sour cream, pico de gallo, diced avocado, green onions, or fresh cilantro before serving.
Notes
- You can make 8 to 14 enchiladas depending on how much filling you use per tortilla. Using 1/4 cup of meat will yield about 8-9 enchiladas.
- Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered in a 350℉ oven until warmed through.
- To freeze baked enchiladas, let cool completely, cover tightly with foil (individual containers work too), and freeze up to 6 months. Thaw overnight in the fridge and bake at 350℉ until hot.
- To prep ahead, assemble enchiladas and refrigerate for up to 2 days before baking. Let sit out for 15-30 minutes to come to room temp before baking.
- Freeze assembled, unbaked enchiladas by covering with sauce and cheese, then wrapping tightly and freezing up to 6 months. Bake from thawed as directed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (based on 6 servings)
- Calories: 454
- Sugar: 10g
- Sodium: 1516mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 91mg
