Easy Ground Beef Enchiladas Recipe: Simple & Cheesy (Print Version)
Make Easy Ground Beef Enchiladas with this simple recipe. Loaded with seasoned beef and melted cheese, it's a comforting family meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Enchilada Core
01 -
1 lb (450g) ground beef, 80/20 lean
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
12 corn tortillas (6-inch)
→ Flavor Foundation
05 -
2 tbsp olive oil
06 -
2 tsp chili powder
07 -
1 tsp ground cumin
08 -
1/2 tsp smoked paprika
09 -
Salt and freshly ground black pepper, to taste
→ Sauce & Assembly
10 -
1 (19 oz / 540g) can red enchilada sauce
11 -
2 cups (220g) sharp cheddar cheese, freshly shredded
→ Finishing Touches
12 -
Optional: sour cream or Greek yogurt, for serving
13 -
Optional: fresh cilantro, chopped, for garnish
14 -
Optional: diced avocado, for serving
# Instructions:
01 -
Okay, first things first, grab your largest skillet and heat a little olive oil over medium-high heat. Toss in that ground beef and break it up with a spoon. You want it to brown nicely, getting some lovely crispy bits. Drain off any excess fat – I usually just tilt the pan and scoop it out with a spoon, or use a paper towel to soak it up. Then, add your chopped onion and minced garlic. Sauté them until they're soft and fragrant, about 5-7 minutes. Oh, that smell! It’s the start of something wonderful, honestly.
02 -
Now for the magic! Stir in your chili powder, cumin, smoked paprika, salt, and black pepper. Give it a good mix, letting those spices toast for about a minute. This really wakes up their flavors, you know? It'll smell amazing, a little smoky, a little earthy. I always take a tiny taste here to check the seasoning – remember my bland beef disaster? Don't be me! If it needs a little more salt, add it now.
03 -
Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish. Pour about half a cup of enchilada sauce into the bottom of the dish and spread it around. This prevents sticking and adds a lovely base. Get your beef mixture, your grated cheese, and your corn tortillas all lined up. This is where things can get a little messy, but it’s part of the fun, honestly!
04 -
Time to roll! I usually pour a little enchilada sauce into a shallow dish to quickly dip each tortilla – a quick dip, just a second or two, otherwise they get too soggy and tear. Lay a dipped tortilla flat, spoon about 1/4 cup of the beef mixture down the center, and sprinkle with a little cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, snuggling them in tightly side-by-side. Don’t overfill them like I did once, they literally exploded in the oven!
05 -
Once all your enchiladas are rolled and nestled in the dish, pour the remaining enchilada sauce evenly over the top. Make sure every single one is covered! Then, generously sprinkle the rest of that glorious shredded cheddar cheese all over. I like a lot of cheese, can you tell? This is where the dish really starts to look like the comforting masterpiece it's about to become.
06 -
Pop that dish into your preheated oven and bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden, and oh-so-delicious. If you want a little extra browning on the cheese, you can hit it with the broiler for a minute or two at the end, but watch it like a hawk! Take it out, let it rest for a few minutes – honestly, this lets everything settle and makes serving easier.
# Notes:
01 -
Don't overfill those tortillas, hon! A little less means no messy blowouts in the pan.
02 -
You can totally prep the beef filling a day ahead. Saves so much time when dinner rush hits!
03 -
No cheddar? Monterey Jack or even a mix of colby-jack works beautifully. I've tried it!
04 -
A dollop of sour cream and some fresh cilantro on top? Non-negotiable for me, really.
# Equipment Needed:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
shallow dish for dipping tortillas
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g