Description
Easy Ground Beef Enchiladas are a delicious and satisfying Mexican-inspired dish featuring seasoned ground beef wrapped in soft tortillas, topped with a rich enchilada sauce and melted cheese. This recipe is quick, flavorful, and perfect for a weeknight meal.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup water
- 8 corn or flour tortillas (depending on preference)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
- 1/2 cup chopped cilantro (optional, for garnish)
- 1 can (10 oz) red enchilada sauce (or homemade sauce)
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, drain any excess grease.
- Add the diced onion and minced garlic to the beef, and cook for 2-3 minutes until softened.
- Stir in the taco seasoning and 1/4 cup water. Let simmer for 3-4 minutes until the water is absorbed and the beef is well-coated with the seasoning. Set aside.
- In a saucepan, combine the red enchilada sauce, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 5-7 minutes until heated through and slightly thickened.
- Preheat your oven to 375°F (190°C). Warm the tortillas for easier rolling, either in the microwave or on a dry skillet.
- Spread a small amount of enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with 2-3 tablespoons of the beef mixture and sprinkle with shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is bubbly and golden.
- Remove from the oven, garnish with chopped cilantro, and serve with rice, beans, or a simple salad.
Notes
- Add diced bell peppers, corn, or black beans to the ground beef mixture for extra flavor and texture.
- For a spicier version, add chopped jalapeños to the beef or use a spicier enchilada sauce.
- For a lighter variation, substitute ground turkey or chicken for the beef.
- Make ahead: Prepare the enchiladas in advance and refrigerate for up to 2 days before baking.
- To make vegetarian, replace the ground beef with sautéed vegetables like zucchini, bell peppers, onions, and black beans.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
