Homestyle Ground Beef Enchiladas: A Speedy Weeknight Meal (Print Version)

Whip up these easy, cheesy ground beef enchiladas for a comforting dinner. My simple recipe brings flavor and warmth to your table, even on busy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Meat, Dairy

# Ingredients:

→ Enchilada Essentials

01 - 1 lb ground beef (80/20 recommended)
02 - 10-12 large (8-inch) flour tortillas
03 - 28 oz can red enchilada sauce
04 - 2 cups shredded Mexican cheese blend

→ Flavor Foundation

05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced (or more, you know me!)
07 - 1 tbsp chili powder
08 - 1 tsp cumin
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - 1/4 cup fresh cilantro, chopped (for garnish)
11 - Sour cream, for serving

# Instructions:

01 - Grab a large skillet, hon, and set it over medium-high heat. Add your ground beef and break it up with a spoon. You want to cook it until it’s beautifully browned, no pink bits left! While it’s doing its thing, you’ll start to smell that rich, savory aroma filling your kitchen—that’s the good stuff. Drain any excess fat, because nobody wants greasy ground beef enchiladas. Now, toss in your diced onion and minced garlic. Sauté them until the onion is soft and translucent, about 5-7 minutes. Oh, this is where I always forget to season, but don't you dare! Add a pinch of salt and pepper here to really bring out their flavor.
02 - Once those aromatics are softened, it's time for the magic spices! Sprinkle in your chili powder and cumin. Stir them into the beef mixture, letting them toast for about a minute. You’ll notice the color of the beef deepen, and the aroma will become incredibly inviting—warm and earthy. This step is crucial for building those classic ground beef enchiladas flavors. I once rushed this and didn't let the spices bloom, and the flavor just wasn't as robust. Take your time; it’s worth it! Now, pour in about half a cup of your enchilada sauce. Stir it all together, let it simmer gently for a few minutes, just to let those flavors marry. Remove from heat and set aside.
03 - Preheat your oven to 375°F (190°C), and grab a 9x13 inch baking dish. Pour a thin layer of enchilada sauce onto the bottom of the dish, just enough to coat it. This prevents your ground beef enchiladas from sticking and adds an extra layer of saucy goodness. I usually just eyeball it, but aim for maybe half a cup. It’s okay if it’s a little uneven; we’re going for homemade charm, not perfection! This step always makes me feel like I’m really getting into the swing of things, the kitchen starts to feel like a warm, bustling place.
04 - Now for the fun part! Lay a tortilla flat. Spoon about 1/4 cup of your seasoned ground beef mixture down the center. Sprinkle a generous pinch of shredded cheese over the beef. Don't be shy! Roll the tortilla up tightly, then place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling. This is where things can get a little messy, but that's part of the fun, right? I've definitely had a few tortillas burst open on me, but honestly, it all tastes the same in the end. Just keep rolling until your dish is full of beautiful, unbaked ground beef enchiladas.
05 - Once all your enchiladas are nestled snugly in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure every single one is covered; we want maximum sauciness! Then, sprinkle the rest of that glorious shredded Mexican cheese blend over everything. This is where your ground beef enchiladas truly start to look like the comforting dish you crave. I often go a little extra on the cheese here, because, well, why not? More cheese is never a bad idea, especially for that golden, bubbly crust.
06 - Pop that baking dish into your preheated oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown. You'll see the edges of the tortillas getting just a little crispy, and the sauce will be simmering away. The smell, oh the smell! It's incredible. Carefully take the dish out of the oven – it’s hot, so be careful! Let your ground beef enchiladas rest for a few minutes before serving. This helps the sauce settle. Garnish generously with fresh chopped cilantro and a dollop of sour cream. Enjoy that warm, cheesy goodness!

# Notes:

01 - Don't overfill those tortillas; they'll roll better and stay intact.
02 - Leftovers keep well in an airtight container for 3-4 days; reheat gently in the oven.
03 - If you're out of ground beef, ground turkey or shredded chicken work surprisingly well.
04 - A dollop of sour cream and fresh cilantro truly makes these enchiladas extra special.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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