Name: Ground Beef Enchiladas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (10 oz) enchilada sauce (red or green); 1 can (4 oz) diced green chilies (optional); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; Salt and pepper to taste; 10-12 corn tortillas; 2 cups shredded cheddar cheese (or Monterey Jack blend); 1/2 cup sour cream (for serving, optional); Fresh cilantro (for garnish, optional)

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Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
Customizable: Easily adapt the filling and toppings to include your favorite ingredients.
Delicious: The combination of seasoned beef, gooey cheese, and tangy enchilada sauce creates a mouthwatering experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (10 oz) enchilada sauce (red or green)
1 can (4 oz) diced green chilies (optional)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
10-12 corn tortillas
2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
1/2 cup sour cream (for serving, optional)
Fresh cilantro (for garnish, optional)

Directions

Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
Add Aromatics: Add the chopped onion and minced garlic to the skillet. Cook for another 3-4 minutes, until the onion softens and becomes translucent.
Season the Mixture: Stir in the ground cumin, chili powder, paprika, diced green chilies (if using), and salt and pepper to taste. Cook for an additional 2-3 minutes to allow the spices to bloom. Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.
Prepare the Tortillas: Lightly heat the tortillas in a dry skillet or microwave to make them more pliable, preventing them from cracking when rolled.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take each tortilla, fill it with the beef mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
Add Sauce and Cheese: Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheddar cheese.
Bake: Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.
Serve: Let the enchiladas rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Servings and Timing

Servings: This recipe yields 4-6 servings.
Preparation Time: Approximately 10 minutes.
Cooking Time: Approximately 20-25 minutes.
Total Time: Approximately 30-35 minutes.

Variations

Protein Alternatives: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives for a different flavor or dietary preference.
Vegetarian Option: Replace the meat with a mixture of black beans, corn, and sautéed vegetables like bell peppers and zucchini.
Cheese Choices: Experiment with different cheeses such as Monterey Jack, Colby, or a Mexican cheese blend to vary the taste.
Spice Level: Adjust the heat by adding more chili powder, diced jalapeños, or using a spicier enchilada sauce.

Storage/Reheating

Storage: Allow the enchiladas to cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days.
Freezing: Place cooled enchiladas in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.
Reheating: For refrigerated enchiladas, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. For frozen enchiladas, thaw overnight in the refrigerator before reheating.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer, though corn tortillas provide a more traditional texture and flavor.

How can I prevent the tortillas from cracking?

Warming the tortillas slightly before filling them makes them more pliable and less likely to crack.

Can I make this dish ahead of time?

Absolutely! You can assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.

What side dishes pair well with ground beef enchiladas?

Mexican rice, black beans, or a fresh salad with lime dressing complement the rich flavors of the enchiladas.