Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
Nothing beats a comforting plate of Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe on a busy weeknight. The cozy combination of hearty ground beef, melty cheddar, and rich enchilada sauce wraps you in warmth with every bite. I’ve made this recipe countless times, and it never fails to bring a crowd-pleasing vibe to my dinner table.
What makes this recipe stand out is how straightforward it is while still delivering those big, bold Mexican flavors we all crave. Whether you’re whipping it up for family dinner or meal prepping for a delicious lunch, you’ll love how the ingredients come together seamlessly. Trust me, once you try this Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe, it will definitely become a go-to in your recipe collection.
Ingredients You’ll Need
The magic of this recipe lies in its simple, fresh ingredients that balance each other beautifully. Grab quality ground beef and enchilada sauce since they’re the stars, and feel free to pick between flour or corn tortillas depending on your taste.
- Lean ground beef: Using 90% lean keeps the filling juicy without excess grease.
- Flour or corn tortillas: Flour tortillas roll easier, but warm corn tortillas add authenticity.
- Enchilada sauce: You can use store-bought for convenience or homemade for extra flavor.
- Shredded cheddar cheese: Melts beautifully; Monterey Jack also works if you want it milder.
- Medium onion, diced: Adds a subtle sweetness and texture.
- Garlic cloves, minced: Fresh garlic amps up the savory depth.
- Cumin: This warm spice is essential for that signature enchilada flavor.
- Chili powder: Adds a gentle heat and smoky notes.
- Sour cream (for topping): A cool, creamy contrast to balance the spices.
Variations
I love to tailor this recipe depending on what I have in my pantry or who I’m cooking for. Feel free to get creative—you can always swap out or add ingredients to fit your cravings or dietary needs.
- Variation: For a lighter version, I sometimes swap ground beef with ground turkey or chicken, and it still turns out delicious and moist.
- Vegetarian:** You could replace the meat with black beans and add some sautéed bell peppers for a vibrant twist.
- Extra spicy: If you love heat, toss in some chopped jalapeños or a dash of cayenne pepper with the chili powder.
- Cheese blends: Mixing mozzarella or pepper jack with cheddar adds a nice melty stretch and a bit more zip.
How to Make Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
Step 1: Brown the Beef and Sauté the Aromatics
Start by heating a skillet over medium-high heat and adding your lean ground beef. Break it up with your spatula, and let it brown nicely until no pink remains. This process usually takes about 7-8 minutes. Drain any excess fat, then toss in the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant—about 3 minutes. Don’t rush this step; those aromatics really build the base of flavor here.
Step 2: Spice It Up
Once your beef mixture is looking good, sprinkle in the cumin and chili powder. Stir everything together so the spices release their aromas and coat the meat evenly. This little bit of seasoning makes a huge difference, giving your enchiladas that classic southwestern warmth.
Step 3: Assemble Your Enchiladas
Preheat your oven to 375°F (190°C). Next, spread a thin layer of enchilada sauce on the bottom of your baking dish to keep those tortillas from sticking. Warm your tortillas slightly (I like to wrap them in a damp towel and microwave for 30 seconds) to make rolling easier and prevent tearing. Spoon a generous amount of the beef mixture down the center of each tortilla, sprinkle on some cheddar, roll them up, and place them seam-side down in the dish. Repeat until all tortillas are filled.
Step 4: Drench and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the cheddar cheese on top. Pop the dish in the oven and bake for about 20-25 minutes until the cheese is bubbly and golden. You’ll know it’s ready when the sauce is simmering around the edges and your kitchen smells absolutely incredible.
How to Serve Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
Garnishes
I always top my enchiladas with a dollop of cool sour cream because it complements the spicy sauce so well. Fresh cilantro, sliced green onions, or even diced avocado bring a refreshing pop of color and flavor. Sometimes a squeeze of lime juice brightens everything up perfectly.
Side Dishes
You can’t go wrong with simple sides like Mexican rice or refried beans to round out the meal. I also enjoy serving a crisp green salad or some grilled corn on the cob, especially during warmer months. It balances the rich enchiladas beautifully.
Creative Ways to Present
If you’re making these enchiladas for a festive occasion, try layering them in a deep casserole with extra cheese on top for a crowd-pleasing presentation. I’ve also served individual portions in small cast iron skillets for a fun, rustic vibe. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe store wonderfully in the fridge for up to 3 days. I like to cover the baking dish tightly with foil or transfer portions into airtight containers. This keeps the cheese moist and the tortilla tender.
Freezing
I often freeze the enchiladas before baking to have a quick dinner option ready to go. Just assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready, bake them directly from frozen—just add 10-15 minutes to the baking time.
Reheating
When reheating leftover enchiladas, I prefer baking in the oven at 350°F (175°C) for about 15-20 minutes to keep them from drying out. If you’re short on time, microwave covered with a damp paper towel for 2-3 minutes but watch out for sogginess.
FAQs
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Can I use corn tortillas instead of flour for this Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe?
Absolutely! Corn tortillas add a nice authentic touch and a slightly firmer texture. Just be sure to warm them well before rolling so they don’t crack or tear easily.
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Is it okay to use store-bought enchilada sauce for this recipe?
Yes, store-bought enchilada sauce works great and saves time. Just pick a good quality one that suits your spice preference, or make your own if you want extra control over flavor.
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How can I make this recipe vegetarian?
Swap out the ground beef for black beans or sautéed vegetables like bell peppers and zucchini. Add some corn and extra spices for a hearty, satisfying vegetarian version.
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Can I prepare these enchiladas ahead of time?
Definitely! You can assemble the enchiladas a day ahead, cover, and refrigerate. When ready, bake them straight from the fridge, adding a little extra time if needed.
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What cheese works best besides cheddar?
Monterey Jack, pepper jack, or a Mexican cheese blend are all wonderful alternatives. They melt well and add different flavor nuances.
Final Thoughts
This Savory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe holds a special place in my kitchen repertoire. It’s one of those comforting meals that feels both indulgent and totally doable on any given evening. I’m certain you’ll enjoy how flavorful, flexible, and downright satisfying it is. So next time you’re craving a warm, cheesy, meaty dinner that feels like a hug from the inside, give this recipe a try—you’ll thank me later.
PrintSavory Ground Beef Enchiladas with Cheddar and Enchilada Sauce Recipe
This recipe for Ground Beef Enchiladas features tender, spiced ground beef wrapped in warm tortillas, smothered in savory enchilada sauce, and topped with melted cheese. Perfect for a comforting weeknight meal, these enchiladas are rich in flavor yet easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices and Sauce
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups enchilada sauce (store-bought or homemade)
Other
- 8 flour or corn tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- Sour cream (for topping)
Instructions
- Prepare the Filling: In a large skillet over medium heat, cook the diced onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant. Add the ground beef, cumin, and chili powder. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Assemble Enchiladas: Warm the tortillas to make them pliable. Spoon a generous amount of the ground beef mixture down the center of each tortilla. Roll up each tortilla tightly and place seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar or Monterey Jack cheese over the top evenly.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Top each serving with a dollop of sour cream as desired.
Notes
- Use corn tortillas for a gluten-free option if needed.
- Adjust the chili powder to taste to control spiciness.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- For extra flavor, add black beans or corn to the beef mixture.
- Consider garnishing with chopped cilantro or sliced jalapeños for added freshness and heat.
