Description
Delicious and easy-to-make Ground Beef Enchiladas featuring a flavorful seasoned beef filling wrapped in soft tortillas, topped with savory enchilada sauce and melted cheese. Perfect for a comforting weeknight dinner that serves four.
Ingredients
Scale
Meat Filling
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Enchiladas
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
Topping
- Sour cream (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Beef Mixture: In a skillet over medium heat, brown the ground beef and diced onions until the onions become translucent, about 5-7 minutes. Add minced garlic, cumin, and chili powder, and sauté together for an additional minute to fully develop the flavors.
- Assemble Enchiladas: Spoon the cooked beef mixture evenly into each tortilla. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously on top to create a gooey, melted layer after baking.
- Bake: Bake the assembled enchiladas uncovered for 20-25 minutes at 375°F (190°C), until the sauce is bubbly and the cheese is golden brown.
- Serve: Remove from oven and serve hot, topped with sour cream as desired for added creaminess and flavor.
Notes
- Use either flour or corn tortillas based on your preference.
- For a spicier dish, add jalapeños or a pinch of cayenne pepper to the beef mixture.
- You can prepare the filling ahead of time and refrigerate before assembling the enchiladas.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- To make it gluten-free, use certified gluten-free corn tortillas.
