Easy Ground Beef Enchiladas Recipe
This Easy Ground Beef Enchiladas recipe is a delicious and simple dish perfect for a weeknight dinner. Featuring tender ground beef seasoned with cumin and chili powder, wrapped in soft tortillas, smothered in flavorful enchilada sauce, and topped with melted cheese, these enchiladas bring bold Mexican flavors to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings (1 enchilada per serving) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 1 tsp cumin
- 1 tsp chili powder
For Serving
- Sour cream (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the enchiladas.
- Cook Beef and Onions: In a skillet over medium heat, brown the lean ground beef along with the diced onion until the onion becomes translucent and the beef is fully cooked, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and chili powder, cooking for another minute to release aromas and blend flavors evenly throughout the meat.
- Assemble Enchiladas: Spoon the seasoned beef mixture onto each tortilla, then roll each tortilla tightly. Place them seam-side down in a greased baking dish to prevent unrolling.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheddar or Monterey Jack cheese on top.
- Bake: Bake the dish uncovered in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve hot with a dollop of sour cream on top for added creaminess and tang.
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- For extra flavor, add chopped jalapeños to the beef mixture.
- To keep tortillas soft, warm them briefly in a microwave or on a skillet before filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Substitute ground turkey or chicken for a leaner protein option.
Nutrition
- Serving Size: 2 enchiladas (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: ground beef enchiladas, easy enchilada recipe, Mexican dinner, baked enchiladas, weeknight meal
