Description
Cheesy Ground Beef Enchiladas packed with flavorful beef, gooey cheese, and zesty enchilada sauce – a quick, comforting crowd-pleaser!
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 lean-to-fat ratio works best)
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning (or make your own with cumin, chili powder, oregano)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans (10 oz/280g each) red enchilada sauce
- 12–14 corn tortillas (6-inch/15cm diameter)
- 3 cups (340g) shredded cheese (Mexican blend or cheddar/Monterey Jack combination)
- ½ cup chopped fresh cilantro, divided
- 1 can (4 oz/113g) diced green chilies (optional for extra heat)
- Sour cream, avocado slices, and lime wedges for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Pour ½ cup of enchilada sauce into the baking dish, spreading it to create a thin layer across the bottom. This foundation prevents sticking and adds flavor to the bottom of your **Cheesy Ground Beef Enchiladas**.
- Step 2: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. When the beef is about halfway cooked (after about 4 minutes), add the diced onion and continue cooking until the meat is no longer pink and the onions are translucent. The beef should have a beautifully caramelized exterior for maximum flavor.
- Step 3: Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Sprinkle in the taco seasoning, salt, and pepper, stirring to coat the meat evenly. Pour in ¼ cup of the enchilada sauce and the diced green chilies (if using). Simmer for 2-3 minutes until the mixture thickens slightly and the flavors meld together. Remove from heat and stir in ¼ cup of chopped cilantro.
- Step 4: Warm your tortillas to make them pliable. You can do this by wrapping stacks of 4-5 tortillas in damp paper towels and microwaving for 30 seconds, or heating them individually in a dry skillet for 10-15 seconds per side. Keeping them covered with a towel will help maintain their warmth and flexibility as you work.
- Step 5: Assembly time! Place about 2-3 tablespoons of the beef mixture in a line across the center of each tortilla. Sprinkle with a generous tablespoon of shredded cheese. Roll the tortilla tightly around the filling and place seam-side down in your prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
- Step 6: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. This ensures your **Cheesy Ground Beef Enchiladas** will be moist and flavorful throughout. Sprinkle the remaining shredded cheese over the top in an even layer.
- Step 7: Bake uncovered for 20-25 minutes, until the cheese is completely melted and the sauce is bubbling around the edges. For a slightly crispy cheese top, switch to broil for the final 1-2 minutes, watching carefully to prevent burning. Allow the enchiladas to rest for 5-10 minutes before serving to let the flavors settle and make them easier to serve intact.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 calories per serving
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg