Description
Mexican ground beef enchiladas combine savory meat, melted cheese, and zesty sauce in a classic comfort dish. Rich flavors blend seamlessly, inviting diners to savor each delicious bite.
Ingredients
Scale
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 8 flour or corn tortillas
- 1 (10 oz/284 g) can red enchilada sauce
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle for even cooking.
- In a large skillet, warm the oil over medium heat and sauté the onions and garlic until they become translucent and fragrant.
- Add ground beef to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Drain any excess fat from the meat, then season with cumin, chili powder, salt, and pepper for robust flavor.
- Pour half the enchilada sauce into the meat mixture, stirring thoroughly and allowing it to simmer for 5 minutes to meld the flavors.
- Lightly coat the bottom of a baking dish with a thin layer of enchilada sauce to prevent sticking.
- Warm the tortillas briefly to make them more pliable, then fill each with the seasoned beef mixture and a sprinkle of cheese.
- Carefully roll the tortillas tightly, placing them seam-side down in the prepared baking dish to create a neat arrangement.
- Generously pour the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Distribute the remaining shredded cheese evenly across the top of the enchiladas.
- Bake for 20-25 minutes until the cheese is completely melted, slightly golden, and bubbling around the edges.
- Remove from the oven and let rest for 5 minutes to set, then garnish with fresh chopped cilantro.
- Serve immediately while hot and cheese is still gooey.
Notes
- Swap ground beef with turkey or plant-based crumbles for a leaner, vegetarian-friendly version that maintains the dish’s rich flavor profile.
- Control spice levels by adjusting chili powder and adding optional jalapeños or hot sauce for heat enthusiasts who crave extra kick.
- Prep enchiladas ahead of time and refrigerate before baking, allowing flavors to meld and making weeknight dinners super convenient and stress-free.
- Use corn tortillas for gluten-free option, ensuring they’re warmed slightly before filling to prevent cracking and improve overall texture and rollability.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 545 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg