Ground Beef Enchiladas
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These ground beef enchiladas are the kind of dinner that says I care without doing too much heavy lifting. Ready in about an hour, they feed a small army, and they reheat like a champ. If you want something a little different later, consider turning leftovers into a burrito bowl with similar flavors using this fun burrito bowl with ground beef Mexican style idea.
Why This Recipe is Awesome
Why are these enchiladas practically shouting for a dinner party? First, they are stupidly easy. Seriously, it is idiot proof. You brown some beef, throw in a couple of spices, roll, sauce, and bake. No drama, no weird ingredients, no time-consuming shenanigans.
Second, they are flexible. Want to skip the meat for a night? Swap in beans or sautéed mushrooms. Want to bulk up the meal and feed more people? Throw in a rice layer or make it a casserole with extra cheese. If you like cozy comfort food vibes, check my version of a cheesy ground beef and rice casserole for another weeknight winner. The flavors are familiar and friendly, which makes them perfect for hungry adults, kids, and picky neighbors who suddenly appear at your door.
Also, they scale well. Make one pan for two or double up for leftovers. They even freeze well if you want to be smug about meal prep. IMO, this one belongs in your regular rotation.
Ingredients You’ll Need
- 1 lb lean ground beef
- 8 flour or corn tortillas, your call, both work
- 2 cups enchilada sauce, store bought or homemade, no judgment here
- 1 cup shredded cheddar or Monterey Jack cheese, melty friends only
- 1 medium onion, diced, because onions make everything better
- 2 cloves garlic, minced, do not skip the garlic unless you are a monster
- 1 tsp cumin, earthy and warm
- 1 tsp chili powder, for a little personality
- Sour cream for topping, optional but recommended
Step-by-Step Instructions
Preheat your oven to 375F (190C).
Heat makes everything happier. While the oven warms, get your pan ready and your ingredients within arm reach.In a skillet over medium heat, brown the ground beef with diced onions until translucent, about 5 to 7 minutes.
Keep stirring so the beef cooks evenly. Break the meat up so you do not end up with giant weird meat clumps.Add minced garlic, cumin, and chili powder; sauté for another minute.
The spices only need a moment to wake up and start smelling amazing. Do not burn the garlic or you will be sad.Spoon the beef mixture onto each tortilla, roll tightly, and place seam side down in a greased baking dish.
Fill them generously but do not overstuff. If a tortilla tears, cuff it in the dish and move on.Pour enchilada sauce over the tortillas and sprinkle with cheese.
Cover every inch. Sauce is not the enemy. Cheese is required.Bake uncovered for 20 to 25 minutes until bubbly and golden.
When the cheese bubbles and the sauce edges look happy, they are done. Let them sit a few minutes before serving so the filling does not run away.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie move. Hot oven equals proper melting and a slightly crisp top.
- Overfilling the tortillas so they split open in the pan. Keep it tidy and you will win at enchiladas.
- Skipping the garlic or under-seasoning the beef. Bland meat equals sad dinner. Add salt to taste.
- Drowning the whole pan in sauce? Not a crime, but a light hand keeps tortillas from going soggy. If you like it saucy, go ahead and be a rebel.
- Using cold tortillas straight from the fridge. Warm them briefly so they do not crack when you roll.
Alternatives & Substitutions
Want to swap stuff? Cool. Here are some easy switches that keep the spirit of the recipe alive.
- For a lighter version, use ground turkey or chicken. They still soak up the spices nicely.
- Vegetarian? Use black beans and corn, or sautéed mushrooms and spinach. Tortillas filled with beans are comfort food heroes.
- Cheese options: Monterey Jack, pepper jack, or a mix with cheddar. I like a melty combo for texture and flavor.
- Tortillas: corn gives a rustic, slightly drier texture and flour stays soft and pliable. Use whatever your heart and pantry choose.
- No enchilada sauce handy? Mix tomato sauce with chili powder, cumin, a splash of water, and a pinch of sugar. Not identical, but comforting.
Also if you want something similar but more casserole style, check this cozy take on a cheesy ground beef rice casserole that gives you the same vibes with a different format.
FAQ (Frequently Asked Questions)
Q Will this freeze well?
A Yes. Assemble, do not bake, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed. Easy peasy.
Q Can I use corn tortillas instead of flour?
A Sure. Corn tortillas are great but warm them first so they roll without falling apart. I heat them briefly in a skillet or microwave with a damp towel.
Q How spicy are these by default?
A Mild to medium depending on your chili powder. Want more heat? Add a pinch of cayenne or a diced jalapeño when cooking the onions. Want less heat? Use mild chili powder.
Q Do I have to brown the meat first?
A Yes. Browning adds flavor and keeps the filling from tasting flat. Also it helps reduce excess moisture so the tortillas do not go soggy.
Q Can I make these ahead for a party?
A Absolutely. Assemble the night before, cover, and refrigerate. Bake right before serving for best texture.
Q What should I serve with these?
A A simple salad, Mexican rice, or chips and salsa are perfect. Sour cream, sliced green onions, and a squeeze of lime finish things nicely.
Final Thoughts
You did it. You read a recipe and probably already started imagining the cheesy goodness. These enchiladas are forgiving, crowd pleasing, and honestly kind of magical when you pull that bubbly pan from the oven. Remember to taste and adjust seasonings when cooking the beef so the final dish hits the mark. Go ahead and plate them with a dollop of sour cream and some chopped cilantro if you are feeling fancy. Now go impress someone or just yourself with dinner that looks way more complicated than it is.
Conclusion
If you want another solid reference for a classic take on ground beef enchiladas, check out The BEST Ground Beef Enchiladas | It Is a Keeper.
Print
Easy Ground Beef Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
These easy ground beef enchiladas are perfect for a cozy dinner with friends or family, boasting a rich flavor without the fuss.
Ingredients
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until translucent, about 5 to 7 minutes.
- Add minced garlic, cumin, and chili powder; sauté for another minute.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake uncovered for 20 to 25 minutes until bubbly and golden.
- Let them sit a few minutes before serving.
Notes
These enchiladas can be assembled ahead of time and refrigerated or frozen for meal prep. Perfect for busy nights!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, beef enchiladas, easy Mexican recipes, comfort food
