Ground Beef Enchiladas

If you’re craving rich, cheesy comfort that packs a mildly spicy punch, these ground beef enchiladas are about to become your new weeknight favorite. With well-seasoned beef tucked inside warm tortillas and swimming in a savory red chile sauce, each bite is bursting with Tex-Mex flavor and melty cheese goodness. The best part? This is a dish that anyone can master, whether you’ve made enchiladas a thousand times or it’s your very first batch. All you need is a few simple ingredients and one critical step—preheat your oven to 350℉—and you’re on your way to a meal no one forgets.

Ingredients You’ll Need

Great enchiladas live and die by their ingredients, and the beauty of this recipe is how every element pulls its weight. From the savory beef filling to the blanket of cheese and enchilada sauce, each part brings either depth of flavor or cozy texture and color.

• Ground beef: Choose lean for less grease, but even 80/20 yields fantastic flavor and juiciness.
• White onion: The sweetness of a small diced onion builds an aromatic backbone in the beef mixture.
• Garlic clove: Even just one clove, minced, infuses everything with classic savory notes you’d miss otherwise.
• Taco seasoning: Two tablespoons provide bold, south-of-the-border flavor instantly; use your favorite packet or homemade!
• Cumin: Don’t skip this—cumin adds earthy warmth and rounds out the spices perfectly.
• Water: Just a splash helps marry the seasonings to the beef for maximum flavor impact.
• Corn tortillas: The solution to classic, sturdy enchiladas; they soak up the sauce and never get soggy.
• Red enchilada chile sauce: Rich and tangy, this brings the whole dish together—store-bought or homemade both shine.
• Shredded cheddar jack cheese: Melty, gooey, and slightly sharp, this cheese makes every bite irresistible.
• Sour cream (optional): For dolloping on top; its cool tang balances out the heat and richness.
• Pico de gallo or salsa (optional): Adds zip, freshness, and a pop of color at serving time.
• Diced avocado (optional): Creamy and mild, these cubes make every serving feel special.
• Fresh cilantro (optional): A sprinkle right before serving lifts all the flavors with bright herbal notes.

How to Make Ground Beef Enchiladas

Step 1: Cook the Onions

Start by heating a large skillet over medium-high. Swirl in a splash of olive oil, then toss in your diced onions. Stir frequently as they become soft and fragrant—this first layer of sweetness will infuse the entire filling with mellow flavor.

Step 2: Brown the Beef

Add your ground beef and minced garlic directly into that skillet with the onions. Use a spoon or spatula to break the meat apart, letting it brown until it’s no longer pink (usually about 5 to 7 minutes). For a cleaner texture, drain away any excess fat—or simply blot with a paper towel.

Step 3: Season the Filling

Sprinkle the taco seasoning and cumin over the cooked beef, pour in the 1/4 cup water, and stir to coat every morsel. Let the mixture cook for another minute or two, just until the water is mostly evaporated and the beef is deeply seasoned.

Step 4: Prepare the Baking Dish & Preheat your oven to 350℉

This is the moment to preheat your oven to 350℉. Grab a 13×9-inch baking dish, pour in 1/2 cup of enchilada sauce, and swirl it around to coat the bottom—this prevents sticking and keeps the first layer of tortillas tender.

Step 5: Warm the Sauce and Tortillas

Pour the rest of your enchilada sauce into a pan and warm it gently until it’s barely bubbling, then take off the heat. Meanwhile, wrap your stack of tortillas in a kitchen towel and microwave them for 30 to 60 seconds—this little step ensures the tortillas stay pliable and don’t tear during rolling.

Step 6: Assemble the Enchiladas

Dip a tortilla into the heated enchilada sauce so both sides are coated, then set it on a flat surface. Spoon about 3 tablespoons of beef down the center, sprinkle on a bit of cheese, and roll it up snugly. Lay the filled tortilla seam-side down in your prepared baking dish. Repeat until all the filling is used, lining them up close together.

Step 7: Top and Bake

Pour the rest of the enchilada sauce over your assembled tortillas, then scatter the remaining cheese all over the top. Place in the oven and bake uncovered for 25 minutes, until the cheese is gloriously melted and the sauce is bubbling. Remember to preheat your oven to 350℉ for that perfect melt!

Step 8: Serve and Garnish

When your enchiladas come out of the oven, let them cool for about 5 to 10 minutes—this helps everything set up deliciously. Transfer to plates and finish with a spoonful of sour cream, fresh pico de gallo, avocado, green onions, or cilantro—whatever makes your mouth water.

How to Serve Ground Beef Enchiladas

Garnishes

Top your enchiladas with any (or all!) of these: a generous scoop of sour cream for tangy richness, fresh pico de gallo or salsa for brightness, ripe avocado cubes for creamy contrast, and a flurry of fragrant cilantro. Hot sauce and sliced green onions also work wonders if you’re looking to customize!

Side Dishes

For the classic Tex-Mex experience, serve alongside Mexican rice, refried beans, or a super-simple corn and black bean salad. Even just a crisp green salad splashed with a citrusy vinaigrette works beautifully to balance the bold flavors and make your table look inviting.

Creative Ways to Present

Feeling playful? Arrange your enchiladas in a spiral, or line them up with alternating sauces (try a green sauce for color). Mini individual casseroles are perfect for parties—plus, everyone loves having their own personal serving fresh from the oven.

Make Ahead and Storage

Storing Leftovers

If you have extras, pop them in an airtight container and refrigerate for 3 to 4 days. They’ll stay moist and packed with flavor, and the sauce actually soaks into the tortillas even more overnight.

Freezing

Want enchiladas at a moment’s notice? Let your baked-and-cooled enchiladas reach room temperature, cover tightly, and freeze for up to six months. When you’re ready, thaw them in the fridge overnight for best results.

Reheating

When you’re reheating, don’t forget to preheat your oven to 350℉—it keeps the tortillas from drying out and the cheese melty. Cover with foil and bake until warmed through, or simply microwave individual portions for a quick leftover lunch.

FAQs

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to two days in advance, cover, and refrigerate. Let them sit at room temperature for about 15 to 30 minutes before baking, then preheat your oven to 350℉ and bake as usual.

What’s the best way to keep corn tortillas from tearing?

Warm your tortillas in a kitchen towel in the microwave or on a skillet before filling. Dipping in warm enchilada sauce helps, too—this makes them flexible and ready to roll without cracking.

Can I use another meat filling?

Yes! Shredded chicken, pulled pork, or even turkey work wonders in this recipe. Just cook and season as you would the beef, then assemble as directed.

Is it possible to make these enchiladas gluten-free?

Absolutely—make sure your enchilada sauce and taco seasoning are labeled gluten-free, and choose 100 percent corn tortillas. Everything else in the recipe is naturally gluten-free!

How spicy are these enchiladas?

They have a mild kick, thanks to the taco seasoning and red chile sauce, but you can turn up the heat with extra chili powder, jalapenos, or a spicy salsa on top.

Final Thoughts

If you’re looking for a surefire hit that’s easy, satisfying, and full of southwest flair, promise yourself to try these ground beef enchiladas soon. Just remember—the key is to preheat your oven to 350℉, pile on your favorite toppings, and enjoy every cheesy, saucy bite!

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