Easy Ground Beef Enchiladas
This post may contain affiliate links. Read our disclosure policy.
Ground beef forms the hearty base, providing a savory and satisfying filling. Corn tortillas give the enchiladas their authentic texture, while a rich, flavorful enchilada sauce brings everything together. Finally, a generous amount of cheese melts over the top, creating a gooey, cheesy layer that makes each bite irresistible. With just these main ingredients—ground beef, corn tortillas, enchilada sauce, and cheese—you can whip up a comforting and flavorful meal in no time.
Ingredients to Make Easy Ground Beef Enchilada Recipe
- LEAN GROUND BEEF
- ONION
- SALT
- PEPPER
- CHILI POWDER
- PAPRIKA
- CUMIN
- SALSA
- CORN TORTILLAS
- RED ENCHILADA SAUCE
- CHEDDAR CHEESE
- MONTEREY JACK
- SHREDDED LETTUCE, DICED TOMATOES, AND SOUR CREAM FOR OPTIONAL GARNISH
How to Make Easy Ground Beef Enchiladas
To begin, you will brown some ground beef with a little onion. I use fresh, but you could even use a little dry minced onion if you don’t have any fresh on hand. Once that is browned, drain any excess grease and stir in salt, pepper, salsa, chili powder, paprika, and cumin. Then, let this all simmer together for about 10 minutes.
Add a little enchilada sauce to the bottom of a 9 x 13-inch baking dish. Not all enchilada sauces are created equal. I personally prefer the Rosarita brand. Many other brands are watery and lack great flavor. Warm the remaining enchilada sauce. Then dip each tortilla in the sauce, fill it with some of the beef mixture, roll it up, and place the seam-side down in the prepared baking dish.
Once you have arranged all the filled tortillas snugly in the baking dish, it’s time to pour the remaining enchilada sauce over the top. Make sure to cover the tortillas evenly with the sauce, ensuring every tortilla is well-coated. This step is crucial because the sauce not only adds flavor but also helps keep the tortillas moist and prevents them from drying out in the oven.
After pouring the sauce, generously sprinkle shredded cheese over the enchiladas. The cheese will melt into a gooey, golden layer that perfectly complements the savory filling and sauce.
Time to Bake:
Place the casserole dish in a 350-degree oven. Bake the enchiladas for about 20 minutes or until they are thoroughly heated through and the cheese is melted and bubbly. The edges of the tortillas may become slightly crispy, adding a delightful texture contrast to the soft interior.
For added freshness and flavor, top the enchiladas with shredded lettuce, diced tomatoes, and a dollop of sour cream, if desired. These toppings add a cool, crisp contrast to the warm, cheesy enchiladas and enhance the overall dish. You can also add other toppings like sliced avocado, sliced black olives, chopped fresh cilantro, or a squeeze of lime for extra flavor.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas for corn tortillas if you prefer. However, remember that corn tortillas are traditional for enchiladas and provide a slightly different texture and flavor. You may want to reduce the baking time slightly if using flour tortillas, as they can become softer and more pliable than corn tortillas.
How do I keep the tortillas from breaking when rolling them?
Corn tortillas can sometimes crack when rolling, especially if they are not fresh. To prevent this, warm the tortillas slightly before filling them. You can do this by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds or by lightly heating them in a dry skillet for a few seconds on each side. This softens the tortillas and makes them more pliable for rolling.
How do I make the enchiladas spicier?
To add more heat to your enchiladas, you can mix some diced jalapeños, green chiles, or a dash of hot sauce into the ground beef filling. You can also choose a spicier enchilada sauce or sprinkle some crushed red pepper flakes over the top before baking.
How do I store leftover enchiladas?
Place the enchiladas in an airtight container to maintain freshness and prevent them from absorbing odors from other foods in the refrigerator. If the enchiladas are stacked, consider placing a layer of parchment paper between them to prevent sticking. Stored in the fridge for up to 3-4 days.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Ground Beef Enchiladas
Real Mom Kitchen
Equipment
Ingredients
- 1 lbs ground beef
- ½ cup chopped onion
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ cup salsa
- 12 corn tortillas
- 20 oz can red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack
- optional garnishes shredded lettuce, diced tomatoes, and sour cream
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, brown the ground beef along with the onion until beef is fully cooked. Drain off any excess grease.
- Mix in salt pepper, chili powder, paprika and cumin until well combined. Then mix in the salsa. Brin to a simmer and cook for 10 minutes.
- Spread a small amount of the enchilada sauce in the bottom of a 9 x 13 inch baking dish. Add the remaining enchilada sauce to a sauce pan and warm. Dip each tortilla in the sauce and spoon some of the meat mixture onto the tortilla. Roll up and place seam side down in the baking dish.
- Once all the tortillas are arranged in the dish pour the remaining sauce over the tortillas. Top with shredded cheeses and bake at 350 degrees for about 20 minutes until warmed through and the cheese is melted.
- Serve 2 tortillas on a plate and top with shredded lettuce, tomatoes, and sour cream if desired. Serves 6.
Nutrition
This recipe is adapted from Eating on a Dime.
