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Ground Beef Enchiladas Recipe

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4 from 11 reviews

Delicious and comforting Ground Beef Enchiladas made with seasoned ground beef, soft corn tortillas, and topped with melted cheddar jack cheese and rich red enchilada sauce. Perfectly baked to bubbly perfection and garnished with your favorite toppings for a flavorful Mexican-inspired meal.

Ingredients

Main Ingredients

  • 1 pound Ground beef
  • 1 Small white onion (diced)
  • 1 Garlic clove (minced)
  • 2 tablespoons Taco seasoning (1 packet)
  • 1/2 teaspoon Cumin
  • 1/4 cup Water
  • 8-10 Corn tortillas
  • 28 ounces Red enchilada chile sauce
  • 2-3 cups Freshly shredded cheddar jack cheese

Optional Toppings

  • Sour cream
  • Pico de gallo or salsa
  • Diced avocado
  • Fresh cilantro
  • Sliced green onions

Instructions

  1. Heat the Skillet: Heat a large skillet over medium-high heat with a tablespoon of olive oil to prepare for cooking the beef and onions.
  2. Sauté Onions: Add the diced onions to the skillet and cook, stirring frequently until they start to soften, about 3-4 minutes.
  3. Cook Ground Beef and Garlic: Add the ground beef and minced garlic to the skillet. Break up the beef with a spoon and cook until no longer pink, about 5-7 minutes. Drain excess grease or blot up with paper towels to remove fat.
  4. Season the Beef: Sprinkle taco seasoning and cumin over the cooked beef. Stir in 1/4 cup of water and continue cooking, stirring often, until the water is absorbed and the beef is well seasoned.
  5. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Pour 1/2 cup of enchilada sauce into the bottom of a 13x9-inch baking dish and spread it evenly to prevent sticking.
  6. Heat the Enchilada Sauce: In a small to medium skillet, warm the remaining enchilada sauce just until it starts to bubble, then remove from heat. This will make it easier to coat the tortillas.
  7. Warm the Tortillas: Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to 1 minute to soften them for rolling.
  8. Assemble the Enchiladas: Dip each tortilla into the warm enchilada sauce to coat both sides. Lay it flat on a plate or cutting board. Place about 3 tablespoons of the meat mixture down the center, then top with 1-2 tablespoons of shredded cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat for all tortillas.
  9. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle remaining shredded cheese on top for a cheesy finish.
  10. Bake: Bake the enchiladas uncovered in the preheated oven for about 25 minutes, or until the cheese has melted and the sauce is bubbly.
  11. Rest and Serve: Let the enchiladas rest for 5-10 minutes after baking. Garnish with optional toppings like sour cream, pico de gallo, diced avocado, sliced green onions, or fresh cilantro before serving.

Notes

  • Drain excess grease from cooked beef to avoid a greasy dish.
  • Microwaving tortillas wrapped in a towel helps prevent cracking and makes rolling easier.
  • You can customize toppings to your taste with salsa, sour cream, or fresh herbs.
  • Use freshly shredded cheese rather than pre-shredded for better melting.
  • For spicier enchiladas, add chopped jalapeños or hot sauce to the meat mixture.

Find it online: https://glowcooks.com/ground-beef-enchiladas-recipe/