Description
This Ground Beef Enchiladas recipe is a delicious and comforting Mexican-inspired dish featuring a flavorful seasoned beef filling wrapped in warm corn tortillas, topped with rich enchilada sauce and melted cheddar cheese. It’s perfect for a hearty weeknight dinner or a festive gathering, offering a satisfying blend of savory, tangy, and cheesy flavors in every bite.
Ingredients
Units
Scale
Ground Beef Filling:
- 1.5 pounds lean ground beef
- 1 onion, diced
- 2 tablespoons taco seasoning
Enchiladas:
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable or canola oil)
- 19 ounces red enchilada sauce (1 medium can or 2 small cans)
- 1 cup shredded cheddar cheese
Garnish (optional):
- Freshly chopped cilantro
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the enchiladas later.
- Cook Ground Beef Filling: In a large skillet over medium heat, cook the ground beef with the diced onion. Break up the meat thoroughly as it cooks until it is completely browned and no longer pink inside. Drain any excess grease. Stir in the taco seasoning evenly to infuse the beef with robust Mexican flavors.
- Warm Tortillas: Add 1 tablespoon of oil to a small skillet over medium heat. Once hot, quickly fry each corn tortilla for about 15-20 seconds per side until warm and lightly coated in oil. Add more oil as needed while warming the tortillas. This step helps make the tortillas pliable and prevents cracking when rolling.
- Prepare the Baking Dish: Pour 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. Spread the sauce evenly to coat the base, which prevents sticking and adds moisture to the enchiladas.
- Assemble Enchiladas: Spoon a portion of the seasoned beef mixture down the center of each warmed tortilla. Roll the tortilla tightly around the filling and place seam side down in the prepared baking dish. Continue with all tortillas until the dish is filled with rolled enchiladas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure each is covered with sauce. Sprinkle the shredded cheddar cheese evenly on top to create a deliciously melted cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and slightly golden at the edges.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro or pico de gallo if desired. Serve hot for the best flavor and texture experience.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For spicier enchiladas, add some chopped jalapeños or hot sauce to the beef mixture.
- Warm tortillas carefully to avoid cracking, as this makes rolling easier.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Use gluten-free tortillas if you need to make this recipe gluten free.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
