Savory 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
Scale
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.