Ground Beef Enchiladas Recipe

Introduction

Ground beef enchiladas are a comforting and flavorful Mexican-inspired dish that’s perfect for weeknight dinners. With a savory beef filling wrapped in warm tortillas and smothered in rich enchilada sauce, this recipe is sure to become a family favorite.

Ingredients

• 1.5 pounds lean ground beef
• 1 onion, diced
• 2 tablespoons taco seasoning
• 12 corn tortillas
• 3 tablespoons cooking oil (vegetable oil or canola oil)
• 19 ounces red enchilada sauce (1 medium can or 2 small cans)
• 1 cup shredded cheddar cheese
• Freshly chopped cilantro
• Pico de gallo

Instructions

1. Step 1: Preheat your oven to 350˚F.
2. Step 2: In a large skillet over medium heat, cook the ground beef and diced onion. Break the meat apart as it cooks until no longer pink. Drain any excess grease, then stir in the taco seasoning.
3. Step 3: Heat 1 tablespoon of oil in a small skillet over medium heat. When hot, quickly warm each tortilla by cooking both sides, coating them with oil. Add more oil as needed to warm all tortillas.
4. Step 4: Pour 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly.
5. Step 5: Spoon some of the beef mixture onto each tortilla and roll it tightly. Place each rolled tortilla seam side down in the baking dish until all are arranged.
6. Step 6: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle shredded cheddar cheese on top.
7. Step 7: Bake for 20-25 minutes, until the cheese is melted and the edges begin to bubble. Garnish with chopped cilantro or pico de gallo before serving.

Tips & Variations

• For a milder flavor, use mild enchilada sauce or add less taco seasoning.
• Substitute ground turkey or chicken for a leaner option.
• Try adding black beans or corn to the filling for extra texture and nutrition.
• Use flour tortillas instead of corn if you prefer a softer wrap.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F for about 10-15 minutes or until warmed through. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover the baking dish tightly, and refrigerate. Bake just before serving, adding a few extra minutes to ensure they heat through.

What can I serve with ground beef enchiladas?

These enchiladas pair well with Mexican rice, refried beans, a fresh salad, or guacamole for a complete meal.

Ground Beef Enchiladas Recipe

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★★★★★

4.9 from 104 reviews

These Ground Beef Enchiladas offer a deliciously savory and satisfying meal featuring seasoned lean ground beef wrapped in warm corn tortillas, smothered in rich red enchilada sauce, and topped with melted cheddar cheese. Perfectly baked until bubbly and golden, they are garnished with fresh cilantro and pico de gallo for a flavorful Mexican-inspired dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 enchiladas (serves about 6 people) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef Filling

• 1.5 pounds lean ground beef
• 1 onion, diced
• 2 tablespoons taco seasoning

Tortillas and Sauce

• 12 corn tortillas
• 3 tablespoons cooking oil (vegetable oil or canola oil)
• 19 ounces red enchilada sauce (1 medium can or 2 small cans)

Topping and Garnish

• 1 cup shredded cheddar cheese
• Freshly chopped cilantro
• Pico de gallo

Instructions

1. Preheat Oven: Preheat your oven to 350˚F to prepare for baking the enchiladas.
2. Cook Beef Mixture: In a large skillet over medium heat, cook the lean ground beef and diced onion, breaking up the meat as it cooks until no longer pink. Drain excess grease and then stir in taco seasoning to evenly coat the beef.
3. Warm Tortillas: Add 1 tablespoon of oil to a small skillet over medium heat. When hot, quickly fry each tortilla for about 15-20 seconds per side until warm and lightly coated with oil. Add more oil if necessary to coat all tortillas.
4. Prepare Baking Dish: Pour 1/4 cup of the red enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly to coat the surface.
5. Assemble Enchiladas: Spoon a portion of the beef mixture onto each tortilla, then roll them tightly and place seam side down in the baking dish to keep them closed. Repeat for all tortillas.
6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas to fully cover them, then sprinkle the shredded cheddar cheese on top.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese melts completely and the edges of the sauce start bubbling.
8. Garnish and Serve: Remove from oven and garnish with freshly chopped cilantro and pico de gallo before serving for added freshness and flavor.

Notes

• You can substitute corn tortillas with flour tortillas if preferred.
• For a spicier kick, add jalapeños or hot sauce to the beef mixture or enchilada sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Use lean ground beef to reduce excessive grease and maintain a lighter dish.
• Ensure the tortillas are warmed to prevent cracking while rolling.

Keywords: ground beef enchiladas, Mexican casserole, baked enchiladas, taco seasoned beef, easy dinner recipe