Easy Ground Beef Enchiladas

This hearty ground beef enchilada recipe transforms simple ingredients into a restaurant-worthy Mexican dinner with minimal effort. The combination of seasoned beef, melty cheese, and savory enchilada sauce creates the perfect comfort food that's become a weeknight favorite in my household.

My family started requesting these enchiladas weekly after I made them during a particularly busy season. Now they've become our go to solution when we want something filling that doesn't require hours in the kitchen.

Ingredients

• Lean ground beef provides the protein base without excess grease
• Flour or corn tortillas both work beautifully choose corn for authentic flavor or flour for easier rolling
• Store bought enchilada sauce saves time but homemade elevates the dish tremendously
• Cheddar or Monterey Jack cheese creates that perfect melty topping
• Onion and garlic form the aromatic foundation of the filling
• Cumin adds earthiness that's essential for authentic Mexican flavor
• Chili powder brings gentle heat that can be adjusted to your preference
• Sour cream provides a cooling contrast to the spiced filling

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F and allow it to fully preheat while you prepare the filling. This ensures even cooking and proper cheese melting.

Cook The Beef Mixture

Brown the ground beef in a large skillet over medium heat breaking it apart with a wooden spoon as it cooks. Add the diced onions when the beef is about halfway cooked and continue until the beef is no longer pink and onions are soft and translucent. This should take between 5 to 7 minutes.

Add Aromatics And Seasonings

Stir in the minced garlic cumin and chili powder allowing them to toast slightly in the meat mixture for about one minute. This brief cooking releases the essential oils in the spices and garlic transforming the flavor profile completely. The kitchen should become fragrant at this point.

Assemble The Enchiladas

Take each tortilla and spoon approximately 2 to 3 tablespoons of the beef mixture in a line down the center. Roll the tortilla tightly around the filling and place it seam side down in a greased 9x13 baking dish. Continue with remaining tortillas arranging them snugly in the dish.

Add Sauce And Cheese

Pour the enchilada sauce evenly over the rolled tortillas ensuring they're completely covered. This prevents them from drying out during baking. Sprinkle the shredded cheese generously over the top covering all the enchiladas.

Bake To Perfection

Place the uncovered baking dish in your preheated oven and bake for 20 to 25 minutes. The enchiladas are done when the sauce is bubbling around the edges and the cheese has melted completely with some golden spots forming on top.

Bookmark

The cumin in this recipe is what truly makes it special for me. I discovered its importance years ago when I accidentally left it out and the enchiladas tasted flat. Now I always keep cumin stocked in my spice cabinet it's that critical to authentic Mexican flavor.

Make Ahead Options

These enchiladas work beautifully as a make ahead meal. You can prepare the entire dish up to the point of baking cover tightly with foil and refrigerate for up to 24 hours. When ready to eat simply add an extra 10 minutes to the baking time if cooking from cold. For longer storage freeze the assembled unbaked enchiladas for up to three months wrapped in a double layer of foil with plastic wrap. Thaw overnight in the refrigerator before baking.

Easy Variations

While this recipe is delicious as written there are countless ways to customize it. Add a can of drained black beans or corn to the beef mixture for extra texture and nutrition. For vegetarian enchiladas substitute the beef with sautéed bell peppers zucchini and mushrooms. Those looking for extra heat can mix in a small can of diced green chiles or a diced jalapeño with the beef. The versatility of this base recipe makes it perfect for using whatever you have on hand.

Serving Suggestions

Serve these enchiladas with a variety of toppings to allow everyone to customize their plate. Set out bowls of chopped cilantro diced avocado sliced jalapeños diced tomatoes and extra sour cream. A simple side of Mexican rice or a light green salad with lime vinaigrette balances the meal perfectly. For special occasions add a pitcher of homemade margaritas or horchata to complete your Mexican feast.

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas work perfectly and provide a more authentic flavor. Just warm them slightly before rolling to prevent cracking.

→ How can I make this dish spicier?

Add diced jalapeños to the beef mixture, use hot enchilada sauce, or sprinkle red pepper flakes into the filling for extra heat.

→ Can I prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to 24 hours ahead, cover and refrigerate. Add about 5-10 minutes to the baking time if cooking from cold.

→ What sides go well with beef enchiladas?

Mexican rice, refried beans, a simple green salad, or guacamole make excellent sides. A lime-cilantro slaw also adds freshness to balance the rich enchiladas.

→ Can I freeze these enchiladas?

Yes, they freeze well. Assemble but don't bake, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.

→ What can I substitute for ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well. You could also use shredded chicken or beef for a different texture.