Simple Ground Beef Enchiladas: Hearty & Flavorful Dinner (Print Version)
Simple Ground Beef Enchiladas bring comforting flavors to your table. Quick to assemble, perfect for weeknights or feeding a crowd. So satisfying!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten (can be adapted)
# Ingredients:
→ For the Hearty Filling
01 -
1 lb ground beef (80/20 lean)
02 -
1 yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
2 tbsp chili powder
05 -
1 tsp ground cumin
06 -
1/2 tsp dried oregano
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
→ For the Sauce & Assembly
09 -
1 (19 oz) can red enchilada sauce
10 -
12 corn tortillas
11 -
2 cups shredded Monterey Jack or cheddar cheese
→ Finishing Touches
12 -
1/4 cup fresh cilantro, chopped
13 -
1/2 cup sour cream
14 -
1/4 cup pickled jalapeños (optional)
# Instructions:
01 -
Okay, first things first, let's get that beef going. Heat a large skillet over medium-high heat. Add your ground beef and break it up with a spoon. You want it to get nice and browned, not just steamed, so don't overcrowd the pan! Drain any excess grease – I usually just tilt the pan and use a spoon to scoop it out. Then, toss in your diced onion and minced garlic. Sauté for about 5 minutes until the onion softens and that amazing garlic smell fills your kitchen. Seriously, that aroma is half the joy of cooking, isn't it?
02 -
Now for the good stuff! Stir in the chili powder, cumin, dried oregano, salt, and black pepper. Cook for another minute, letting those spices really bloom and become fragrant. This step is crucial for building deep flavor in your Easy Ground Beef Enchiladas. I once skipped this and just dumped the spices in with the sauce later, and the flavor just wasn't as rich. Don't be like me that day! Remove the skillet from the heat and set it aside for a moment.
03 -
Preheat your oven to 375°F (190°C) and grab a 9x13-inch baking dish. Pour about half a cup of your enchilada sauce into the bottom of the dish and spread it around. This prevents your tortillas from sticking and adds moisture. Now, for the tortillas: I like to quickly warm them in the microwave for 15-20 seconds or dip them in the warm enchilada sauce for a moment. This makes them pliable and less likely to crack when you roll them. Trust me, torn tortillas are a pain!
04 -
Time for the fun part! Lay a warm tortilla flat. Spoon about 2-3 tablespoons of the beef mixture down the center. Sprinkle a little shredded cheese over the beef. Then, roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas, beef, and cheese, arranging them snugly in a single layer. Don't worry if they're not perfectly uniform; mine rarely are! It's homemade, after all.
05 -
Once all your Easy Ground Beef Enchiladas are nestled in the dish, pour the remaining enchilada sauce evenly over the top. Make sure every single enchilada is coated! Then, sprinkle the remaining shredded cheese generously over everything. I mean, can you ever have too much cheese? I think not. Cover the dish loosely with aluminum foil – this helps the cheese melt without burning and keeps the tortillas soft. Pop it into your preheated oven.
06 -
Bake for 20 minutes with the foil on. Then, remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and lightly golden, and the sauce is simmering around the edges. Oh, that smell when you pull it out of the oven! It's pure magic. Let it rest for a few minutes before serving; this helps the enchiladas set up a bit. Garnish with fresh cilantro, a dollop of sour cream, and maybe some pickled jalapeños if you're feeling zesty. Enjoy your Easy Ground Beef Enchiladas!
# Notes:
01 -
Don't overcrowd your pan when browning the beef; it steams instead of browns, and we want that good crust!
02 -
Leftovers keep really well in an airtight container for 3-4 days. I actually think the flavors meld even more overnight.
03 -
Tried using flour tortillas once – they got a bit soggy. Stick to corn for that authentic texture, or crisp them up first!
04 -
A dollop of sour cream and a sprinkle of fresh cilantro really elevate these enchiladas. Don't skip it!
# Tools You'll Need:
01 -
Large skillet
02 -
9x13-inch baking dish
03 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g