Ground Beef Enchiladas: A Hearty Weeknight Meal (Print Version)

Warm, homemade ground beef enchiladas are pure comfort. This easy recipe brings flavorful beef, rich sauce, and melty cheese for a comforting family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Base & Beef

01 - 1 lb (450g) ground beef (85/15 or 80/20)
02 - 12 corn tortillas (6-inch)
03 - 1 (4 oz) can diced green chiles, undrained

→ Sauce & Spice Stars

04 - 1 (19 oz) can red enchilada sauce (or 2 cups homemade)
05 - 1 small yellow onion, chopped
06 - 3-4 cloves garlic, minced
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika

→ Cheesy Goodness & Finishing Touches

10 - 2 cups shredded Monterey Jack, Cheddar, or Mexican blend cheese
11 - Fresh cilantro, chopped (for garnish, optional)
12 - Sour cream or Mexican crema (for serving, optional)

# Instructions:

01 - Alright, first things first, let's get that beef going! Grab a large skillet – my trusty cast iron always does the trick – and brown your ground beef over medium-high heat. Break it up with a spoon, you want nice crumbles. Once it's mostly cooked through, drain off any excess grease. This is where I always get a little messy, splattering oil on the stove, oops! Then, toss in your chopped onion and minced garlic. Let them soften up, about 5-7 minutes, until the kitchen smells absolutely incredible. The aroma of garlic and onion sautéing? That's the smell of dinner happiness, for real.
02 - Now for the flavor magic! Stir in your chili powder, cumin, and smoked paprika. Let them toast for about 30 seconds – you'll smell them bloom, it's a game-changer. Then, pour in about half a cup of your enchilada sauce and those diced green chiles. Give it all a good stir, letting it simmer for 5 minutes. This step really lets the flavors meld together, creating that rich, savory filling for your ground beef enchiladas. I once got distracted and burnt the spices a little, and the whole dish had a bitter undertone. Learn from my mistakes, friend!
03 - This is a crucial step to avoid cracked tortillas, trust me! You want those corn tortillas pliable. You can warm them briefly in a dry skillet over medium heat for about 15-20 seconds per side, or wrap a stack in a damp paper towel and microwave for 30-60 seconds. My mom always swore by dipping them quickly in warm enchilada sauce before filling, and honestly, it works wonders! It makes them super flexible and adds another layer of flavor. Don't skip this, or you'll be wrestling torn tortillas, and that's just a mess.
04 - Time to get rolling! Pour about a cup of enchilada sauce into the bottom of a 9x13 inch baking dish – just enough to coat it. Lay a warmed tortilla flat. Spoon a generous amount of your seasoned ground beef mixture down the center, then sprinkle with a little shredded cheese. Don't overfill, or they'll burst! Roll it up tightly and place seam-side down in your prepared baking dish. Repeat with the remaining tortillas, snuggling them in side-by-side. It's a bit like playing Tetris, but way more delicious.
05 - Once all your ground beef enchiladas are snuggled in the dish, pour the remaining enchilada sauce evenly over the top. Make sure every single one is covered; you want that sauce to soak in and create pure deliciousness. Then, the best part: sprinkle the rest of that glorious shredded cheese all over! Honestly, I probably add an extra half cup here because, well, cheese. Cover the dish loosely with foil. This keeps the tortillas from drying out while the cheese melts.
06 - Pop that baking dish into your preheated oven at 375°F (190°C) for about 20-25 minutes. You're looking for the sauce to be bubbly and the cheese to be gloriously melted. Then, if you want a little golden-brown edge on that cheese, remove the foil and bake for another 5-10 minutes. The smell filling your kitchen right now? That's pure comfort, my friend. Let them rest for a few minutes before serving – it helps everything set a bit, and honestly, they'll be scorching hot!

# Notes:

01 - Always warm your corn tortillas before filling; it prevents cracking and makes rolling a breeze!
02 - Storage advice that actually works from my kitchen trials.
03 - Don't be afraid to drain the beef fat, but leave a little for flavor. Too much grease makes the enchiladas heavy.
04 - A good quality enchilada sauce makes all the difference for easy ground beef enchiladas – don't settle for bland!

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - measuring cups and spoons
04 - spoon/spatula

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 25-35g

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