Description
This Ground Beef Enchiladas recipe is a delicious and easy-to-make Mexican-inspired dish perfect for a comforting family dinner. Featuring a savory blend of seasoned ground beef, spices, and melted cheese wrapped in soft tortillas and baked to perfection, it’s a guaranteed crowd-pleaser with rich flavors and a satisfying texture.
Ingredients
Scale
Enchilada Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Assembly & Topping
- 1 (10 oz) can red enchilada sauce
- 8 small flour or corn tortillas
- 1 ½ cups shredded cheddar or Mexican blend cheese
- ¼ cup chopped fresh cilantro (optional)
- Sour cream, avocado slices, and lime wedges for serving (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef Mixture: In a large skillet over medium heat, cook the ground beef along with the finely chopped onion until the beef is browned and fully cooked, about 7–8 minutes. Once cooked, drain any excess fat from the skillet.
- Add Seasonings: Stir in the minced garlic, diced green chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook the mixture for an additional 2 minutes to allow the flavors to blend well.
- Prepare Baking Dish: Pour ¼ cup of the red enchilada sauce evenly across the bottom of the prepared baking dish to create a flavorful base.
- Assemble Enchiladas: Warm the tortillas slightly so they become pliable. Spoon about 2–3 tablespoons of the beef mixture and a sprinkle of cheese onto each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and evenly sprinkle the rest of the shredded cheese on top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro if desired and serve with sour cream, avocado slices, and lime wedges.
Notes
- You can prepare the enchiladas ahead of time and refrigerate before baking to save time.
- For extra richness, add a dollop of sour cream or refried beans inside each tortilla before rolling.
