Description
Delicious and comforting Beef Enchiladas made with seasoned ground beef, melted cheese, and warm flour tortillas, all baked in a rich enchilada sauce. This easy-to-make Mexican-inspired dish is perfect for a family dinner and garnished with fresh cilantro, green onions, sour cream, and avocado for extra flavor.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
Enchiladas
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
Garnishes
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain any excess fat from the pan.
- Cook Aromatics and Spices: Add the finely chopped onion and minced garlic to the beef in the skillet and cook for 2-3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and black pepper, cooking for another 1-2 minutes to blend the flavors.
- Add Cheese to Filling: Remove the skillet from heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese, mixing until melted and combined.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or oil.
- Assemble Enchiladas in Dish: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish. Spoon 2 to 3 tablespoons of the beef filling onto each tortilla, roll them tightly, and place them seam-side down in the dish, packing them close together.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining ½ cup of shredded cheese evenly over the top.
- Bake Until Bubbly: Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with freshly chopped cilantro, sliced green onions, dollops of sour cream, and diced avocado as desired before serving.
Notes
- You can use corn tortillas as an alternative if you prefer gluten-free; lightly warming them makes rolling easier.
- Make homemade enchilada sauce if you want a personalized flavor or control over sodium levels.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For spicier enchiladas, add chopped jalapeños to the beef filling or sprinkle some cayenne pepper with the spices.
