Hearty Ground Beef Enchiladas: Simple Weeknight Meal (Print Version)
Whip up hearty ground beef enchiladas for a comforting dinner. This easy recipe brings classic flavors to your table with minimal fuss and maximum taste.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ For the Beef Filling
01 -
1 lb lean ground beef (85/15 recommended)
02 -
1 yellow onion, 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 -
1/4 tsp black pepper
09 -
1 tbsp tomato paste
→ For Assembly & Sauce
10 -
1 (19 oz) can red enchilada sauce
11 -
12 corn tortillas (6-inch)
12 -
1 cup shredded sharp cheddar cheese
13 -
1 cup shredded Monterey Jack cheese
→ For Toppings & Garnish
14 -
1/4 cup fresh cilantro, chopped
15 -
1/2 cup sour cream (for serving)
16 -
Sliced jalapeños (fresh or pickled, optional)
# Instructions:
01 -
First things first, preheat your oven to 375°F (190°C). Grab your trusty 9x13 inch baking dish and spread about half a cup of that lovely red enchilada sauce on the bottom. This little layer prevents the tortillas from sticking and adds extra flavor right from the start. I always forget this step and then have to scrape frantically, so learn from my mistakes!
02 -
In a large skillet over medium-high heat, crumble and cook your ground beef until it's nicely browned. Drain any excess fat – nobody wants greasy enchiladas, right? Then, toss in the diced onion and cook until it softens, about 5 minutes. Next, stir in the minced garlic and cook for just another minute until it smells fragrant. Don't let it burn; burnt garlic is a sad, bitter thing.
03 -
Now for the flavor magic! Add the chili powder, cumin, dried oregano, salt, pepper, and tomato paste to the beef mixture. Stir it all together until the beef is beautifully coated and smells absolutely incredible. Let it cook for another 2-3 minutes, allowing those spices to really bloom. Your kitchen will smell like a dream, honestly, it's my favorite part of making enchiladas!
04 -
This is crucial, folks! Warm your corn tortillas so they're pliable and won't crack when you roll them. I usually stack them on a plate, cover with a damp paper towel, and microwave for 15-20 seconds. You can also dip them quickly in warm enchilada sauce, which adds even more flavor and makes them super flexible. This step saves so much frustration, trust me.
05 -
Dip each warm tortilla into the remaining enchilada sauce, just enough to coat it lightly. Lay it flat, spoon about 1/4 cup of the seasoned beef filling down the center, and sprinkle with a generous pinch of shredded cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with all the tortillas, snuggling them in side-by-side. I always try to squeeze in one more than I probably should, oops!
06 -
Once all your enchiladas are nestled in the dish, pour the remaining enchilada sauce evenly over the top, making sure every roll is covered. Sprinkle generously with the rest of that delicious shredded cheese. Pop it into the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden and the enchiladas are heated through. Let it rest for a few minutes before serving, then garnish with fresh cilantro, a dollop of sour cream, and maybe some jalapeños. Pure comfort!
# Notes:
01 -
Don't overfill the tortillas, or they'll burst in the oven – learned that the hard way!
02 -
You can assemble these enchiladas a day ahead and bake when ready; just cover tightly and refrigerate.
03 -
Ran out of corn tortillas once and used flour, it worked, but corn really gives it that authentic bite.
04 -
A dollop of sour cream and a sprinkle of fresh cilantro really makes the flavors pop.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
mixing bowls
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 30 g
Total Carbohydrate: 35 g
Protein: 35 g