Easy Ground Beef Enchiladas Recipe

If there’s one meal that I can always count on to please a crowd, it’s enchiladas. There’s just something magical about the combination of tender corn tortillas, spicy ground beef, and gooey cheese all smothered in a rich, flavorful enchilada sauce. This ground beef enchiladas recipe is my go-to when I need something comforting, quick, and full of flavor. It’s simple enough for a weeknight but tasty enough to serve to guests – the kind of recipe you’ll find yourself coming back to over and over again.

I remember the first time I made enchiladas – I was actually a little intimidated. I had always associated enchiladas with fancy Tex-Mex restaurants, so the thought of making them at home felt daunting. But once I tried it, I was amazed at how easy it was! Now, making these ground beef enchiladas feels as familiar as whipping up spaghetti. With just a few pantry spices, a pack of tortillas, and a little ground beef, you can have a pan of hot, cheesy enchiladas on the table in under an hour. Let me tell you, this dish is worth every second.

this RECIPE

A quick look at the history of enchiladas

Enchiladas have been around for centuries and actually have roots dating back to the Mayans, who would wrap tortillas around small fish as a quick meal. Of course, the enchiladas we know today have evolved with the addition of sauces, meats, cheeses, and other flavors. Traditional Mexican enchiladas can vary widely, from simple rolled tortillas with sauce to more elaborate versions stuffed with everything from beans to shrimp. In this recipe, we’re going with a Tex-Mex spin, using ground beef, plenty of cheese, and canned enchilada sauce for convenience.

Let’s talk ingredients: The essentials for delicious enchiladas

• Ground beef: This is the heart of our enchiladas, providing a rich, savory filling. I like to use lean ground beef to avoid excess grease, but if you have regular ground beef, you can simply drain any excess fat after browning.
• Onion: Adds a bit of sweetness and depth to the beef filling. I use a yellow onion for its mild flavor, but red onion or even green onions would work in a pinch.
• Spices (chili powder, paprika, cumin): These spices bring that warm, slightly smoky flavor that makes enchiladas so addictive. If you like things spicy, you could add a dash of cayenne or chipotle powder.
• Salsa: Using salsa in the filling is one of my favorite hacks! It adds moisture and flavor without needing to chop up fresh tomatoes and peppers. If you’re out of salsa, you can substitute with a small can of diced tomatoes.
• Corn tortillas: Corn tortillas are traditional and add that distinct taste and texture. If you’re gluten-free, be sure to double-check your tortillas as not all corn tortillas are gluten-free. Flour tortillas can be used in a pinch, but they’ll give a different texture.
• Red enchilada sauce: Canned sauce is quick and convenient, but if you have the time, homemade enchilada sauce is a fantastic option for even deeper flavor.
• Cheeses (Cheddar and Monterey Jack): A combination of these two cheeses makes for a deliciously melty and flavorful topping. Feel free to experiment with other cheeses, like Colby or even a bit of queso fresco.

Kitchen gear: What you’ll need to make these enchiladas

• Large skillet: For browning the beef and simmering the filling. A non-stick or cast-iron skillet both work well.
• 9×13 baking pan: This size is perfect for fitting about a dozen enchiladas. If you’re making a smaller batch, an 8×8 pan works too.
• Saucepan: To warm up the enchilada sauce before dipping the tortillas – it makes the tortillas more pliable and easier to roll.
• Tongs: These are super helpful for dipping each tortilla in the warm sauce without burning your fingers!

Step-by-step: Making ground beef enchiladas

1. Preheat the oven to 350°F. I always start by getting the oven hot and ready – this way, as soon as the enchiladas are assembled, they can go right in.
2. Brown the ground beef and onions. Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking up the meat with a spatula as it cooks. Sprinkle in the salt, pepper, chili powder, paprika, and cumin. Stir it all together, letting the spices coat the meat and release their aromas. After about 5-7 minutes, the beef should be fully cooked and nicely seasoned.
3. Add salsa and let the flavors meld. Stir in the salsa and reduce the heat to low. Let this mixture simmer for around 10 minutes. This step really allows the flavors to come together and makes the filling extra tasty.
4. Prepare the baking dish. Pour a small amount of enchilada sauce on the bottom of a 9×13 baking pan. This prevents the enchiladas from sticking and adds moisture to the bottom layer.
5. Dip the tortillas. In a small saucepan, warm up the remaining enchilada sauce over low heat. Using tongs, dip each tortilla into the warm sauce until it’s fully coated – this makes them soft and easy to roll.
6. Fill and roll the tortillas. Spoon about 2 tablespoons of the beef mixture onto each tortilla, roll it up, and place it seam-side down in the baking pan. Keep going until you’ve used up all the filling (or run out of space in the pan!).
7. Top with sauce and cheese. Pour any remaining enchilada sauce over the rolled tortillas, making sure each one is well-coated. Then sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
8. Bake until bubbly. Place the pan in the oven and bake for about 10 minutes, or until the cheese is melted and the enchiladas are heated through. You’ll know they’re ready when the cheese is gooey and starting to bubble.
9. Serve with toppings. Top with your favorite garnishes – sour cream, chopped cilantro, sliced jalapeños, or diced avocado all make great additions!

Variations to try

• Make it vegetarian: Swap out the ground beef for black beans, pinto beans, or a mixture of sautéed veggies like bell peppers, mushrooms, and zucchini.
• Spice it up: For more heat, add diced jalapeños or serrano peppers to the beef filling, or sprinkle in some cayenne pepper with the other spices.
• Low-carb option: Use low-carb tortillas or try zucchini slices as a wrap alternative for a lighter version of this dish.
• Chicken enchiladas: Substitute shredded rotisserie chicken for the ground beef. Just mix it with the salsa and spices for a quick filling.
• Sauce swap: If you prefer green enchilada sauce over red, go ahead and swap it in! It’ll give the enchiladas a brighter, tangier flavor.

How to serve these enchiladas

To make this meal feel a little extra special, I like to serve the enchiladas with a few tasty sides. Spanish rice, refried beans, or a simple avocado salad all pair beautifully. For presentation, sprinkle fresh cilantro on top and maybe a few extra slices of jalapeño if you’re feeling bold. I also love to have a little bowl of sour cream on the side for anyone who wants to cool down the spice.

Drinks that pair well

A cold Mexican lager or light beer is my favorite pairing with these enchiladas – it’s refreshing and balances out the richness of the cheese and sauce. If you’re in the mood for wine, a light, fruity red like a Grenache or a chilled rosé works surprisingly well. For a non-alcoholic option, a homemade limeade or agua fresca is deliciously refreshing and adds a nice citrusy contrast.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, cover the enchiladas with foil and bake at 350°F for about 15 minutes, or until warmed through. You can also microwave individual portions for a quick lunch option, but the oven will keep the tortillas from getting too soggy.

Scaling the recipe up or down

This recipe can easily be doubled if you’re feeding a crowd – just use a larger baking dish or two 9×13 pans. If you want to make a smaller batch, cut the recipe in half and use an 8×8 baking dish instead. Just keep an eye on the baking time, as smaller batches might be ready a little quicker.

Troubleshooting tips

• Tortillas breaking: Make sure they’re warm when you roll them! Dipping in warm sauce helps, or you can microwave the tortillas for a few seconds before rolling.
• Too spicy: If the salsa or enchilada sauce is too spicy, add a dollop of sour cream on top of each enchilada to mellow things out.
• Sauce too thick: Thin it with a little chicken broth or water before dipping the tortillas.

Give these ground beef enchiladas a try!

These easy ground beef enchiladas are such a satisfying meal – hearty, cheesy, and bursting with flavor. Whether you’re cooking for your family or just want a cozy meal for yourself, this recipe will hit the spot. Don’t be afraid to tweak it to suit your tastes and get creative with toppings. I’d love to hear how it turns out for you, so feel free to leave a comment or share your version!

FAQ

1. Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas and store them in the fridge, covered, for up to a day before baking.

2. Can I freeze leftover enchiladas?
Absolutely. Wrap individual portions in plastic wrap and then foil, and freeze for up to 3 months.

3. What can I use if I don’t have enchilada sauce?
Try using a mild salsa or tomato sauce seasoned with extra spices like chili powder, cumin, and garlic powder.

4. Can I use flour tortillas instead of corn?
Yes, but they’ll be softer and a bit less traditional. Corn tortillas have a heartier texture.

5. How do I make this spicier?
Add chopped jalapeños to the filling or use a spicier salsa.

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