Ground Beef Enchiladas Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350˚F to prepare for baking the enchiladas.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/ground-beef-enchiladas-recipe/
