Description
This classic Ground Beef Enchiladas recipe combines seasoned ground beef, melted cheeses, and flavorful enchilada sauce wrapped in warm tortillas and baked to bubbly perfection. Easy to prepare and deliciously cheesy, it makes for a comforting Mexican-inspired main course perfect for family dinners or casual gatherings.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional Ingredients
- 1 cup enchilada sauce
- 8 flour or corn tortillas
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef together with diced onion and minced garlic until the meat is browned and the onion softened, about 5-7 minutes. Drain any excess fat from the skillet.
- Season the Beef: Add ground cumin, chili powder, salt, and black pepper to the cooked beef mixture. Stir well to combine the spices evenly throughout the meat.
- Add Cheese to Beef: Remove the skillet from heat and stir in half of the shredded cheddar and Monterey Jack cheeses, mixing until the cheese begins melting into the beef mixture.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of the greased baking dish to keep the enchiladas moist and flavorful as they bake.
- Warm Tortillas and Fill: Slightly warm the tortillas to make them pliable and easier to roll. Spoon about 1/4 cup of the beef mixture down the center of each tortilla.
- Roll and Arrange: Roll up each filled tortilla tightly and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top. Optionally, scatter sliced black olives over the cheese for added flavor.
- Bake Covered: Loosely cover the dish with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 5-10 minutes until the cheese on top is bubbly and slightly browned.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro before serving to add a fresh herbal note.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Substitute ground turkey or chicken for a lighter protein option.
- To make this dish gluten-free, use corn tortillas and verify the enchilada sauce is gluten-free.
- Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave before serving.
