Simple Ground Beef Enchiladas: My Weeknight Winner (Print Version)

Whip up these comforting Ground Beef Enchiladas for a fuss-free dinner. My personal recipe, packed with flavor and perfect for busy nights.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Contains Dairy, Meat

# Ingredients:

→ Enchilada Base

01 - 1 lb ground beef (80/20 lean preferred)
02 - 1 medium yellow onion, finely chopped
03 - 3-4 cloves garlic, minced

→ Flavor Builders

04 - 2 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp dried oregano
07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 2 (10 oz) cans red enchilada sauce

→ Cheese & Toppings

09 - 10-12 medium (8-inch) flour tortillas
10 - 2 cups shredded cheese (Monterey Jack and cheddar mix)
11 - 1/4 cup fresh cilantro, chopped (for garnish)

→ For Serving (Optional)

12 - Sour cream or Greek yogurt
13 - Salsa or pico de gallo
14 - Sliced green onions

# Instructions:

01 - First things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon, let it get nice and browned, you know? You want all that lovely caramelization. Once it's cooked through, drain any excess fat – I usually just tilt the pan and spoon it out, oops, sometimes I spill a little. Then, toss in your chopped onion and minced garlic. Sauté them until they're soft and fragrant, about 5 minutes. Oh, that smell is just heavenly!
02 - Now for the good stuff! Stir in the chili powder, cumin, and dried oregano with the beef and onion mixture. Let those spices toast for about a minute; you'll smell them bloom, it's amazing. Then, pour in the canned diced tomatoes (undrained!) and about half a can of your red enchilada sauce. Give it a good stir, bring it to a simmer, and let it cook for about 5-7 minutes. This is where all those flavors really get to know each other, making a super tasty filling for your Ground Beef Enchiladas.
03 - While your filling is doing its thing, preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish. Pour a thin layer of the remaining enchilada sauce into the bottom of the dish, just enough to coat it. This helps prevent the tortillas from sticking and adds extra saucy goodness from the start. I usually warm my tortillas slightly in the microwave for 15-20 seconds too; it makes them so much more pliable and less likely to crack when you roll them, trust me, I learned that the hard way!
04 - Time to roll! Take one warm tortilla, spoon about 1/4 to 1/3 cup of the beef filling down the center. Sprinkle a little shredded cheese over the filling – not too much, or it'll be hard to roll! Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling. It's a bit like a production line, and sometimes I get a little messy, but it's all part of the fun. Make sure they're snuggled in there.
05 - Once all your rolled tortillas are in the dish, pour the rest of the red enchilada sauce evenly over the top. Don't be shy here; we want these to be super saucy! Then, generously sprinkle the remaining shredded cheese all over. This is my favorite part, watching that mountain of cheese promise pure melty bliss. Make sure every enchilada gets a good cheesy blanket!
06 - Pop that baking dish into your preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and beautifully melted, and the enchiladas are heated through. You might even see the edges of the tortillas getting a little crispy, which I love! Once it's out of the oven, let it rest for a few minutes before serving. Garnish with fresh cilantro, maybe a dollop of sour cream. The smell, the sight – it's just pure comfort on a plate.

# Notes:

01 - Always warm your tortillas slightly before rolling; it makes a world of difference and prevents tearing, trust me, I've had many ripped tortillas.
02 - Don't overfill the tortillas! A modest amount of filling makes them much easier to roll and keeps everything neatly tucked inside.
03 - Taste your beef filling before rolling. It's easier to adjust seasonings then, adding more salt, pepper, or chili powder if needed.
04 - For extra flavor, try adding a pinch of cocoa powder or a bay leaf to your enchilada sauce while it simmers.
05 - Simmering your enchilada sauce with a bay leaf and a pinch of sugar can deepen its flavor, a little trick I picked up.
06 - For an extra layer of flavor, try adding a can of drained black beans to your beef filling, it adds great texture too.
07 - Feeling spicy? Add a diced jalapeño or a pinch of cayenne pepper to the beef mixture for a kick!

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 25-30g
Total Carbohydrate: 35-40g
Protein: 25-30g

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