Description
These ground beef enchiladas are a Mexican-inspired comfort food classic—featuring tender corn tortillas rolled around a savory ground beef and onion filling, topped with robust red enchilada sauce and gooey cheese. Easily customized with your choice of toppings, this crowd-pleasing dish is weeknight-friendly but hearty enough for a festive gathering.
Ingredients
For the Beef Filling
- 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
For the Enchiladas
- 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
Instructions
- Cook the Onions: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add the diced onions and cook, stirring frequently, until the onions start to soften and become translucent. This usually takes 2-3 minutes.
- Brown the Beef: Add the ground beef and minced garlic to the skillet with the onions. Cook, breaking up the beef with a spoon, until it is no longer pink—about 5-7 minutes. For best texture, drain away any excess grease or blot it with paper towels.
- Season the Filling: Sprinkle the taco seasoning and cumin over the beef mixture. Pour in 1/4 cup water, then stir and cook until the water is absorbed and the meat is evenly coated with the seasonings. Remove from heat and set aside.
- Prepare the Baking Dish: Preheat your oven to 350°F. Pour 1/2 cup of the enchilada sauce into the bottom of a 13×9-inch baking dish, and spread it evenly to prevent sticking and add extra moisture.
- 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 the stack of tortillas in a clean kitchen towel and microwave for 30 seconds to 1 minute to make them pliable and prevent cracking when rolling.
- Assemble the Enchiladas: Using tongs, dip each tortilla into the warm enchilada sauce to coat both sides, then lay flat. Spoon about 3 tablespoons of the beef filling down the center of the tortilla and top with 1–2 tablespoons shredded cheese. Roll up the tortilla and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Top and Bake: Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle with the rest of the shredded cheese. Bake uncovered for 25 minutes, or until the cheese is melted and the sauce is bubbling.
- Serve: Allow the enchiladas to rest for 5–10 minutes before serving, which helps them hold their shape. Garnish with your favorite toppings such as sour cream, pico de gallo, diced avocado, green onions, or fresh cilantro.
Notes
- You can make 8–14 enchiladas depending on the amount of meat you use per tortilla. Using 1/4 cup of meat per tortilla yields 8–9 enchiladas.
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven at 350℉ until heated through.
- For freezing, bake the enchiladas and cool completely before covering tightly and freezing for up to 6 months. Thaw overnight in the fridge and reheat at 350℉ until hot.
- To prep ahead, assemble the enchiladas up to the baking step and refrigerate for up to 2 days. Let sit at room temperature for 15–30 minutes before baking.
- Customize the enchiladas with your favorite toppings, such as sliced green onions, extra cheese blend, or pickled jalapeños for an added kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe (about 1-2 enchiladas)
- 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
