Description
This Ground Beef Enchiladas recipe is a delicious and comforting Mexican dish featuring a savory ground beef filling seasoned with chili powder, cumin, and smoked paprika, wrapped in soft flour tortillas, smothered with rich enchilada sauce, and topped with melted cheddar cheese. Perfectly baked to bubbly perfection, it’s garnished with fresh cilantro and creamy sour cream, making it an ideal hearty dinner for the family.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (4-ounce) can diced green chiles (optional)
- ½ cup enchilada sauce (from the 10-ounce can)
- 1 cup shredded cheddar cheese
Assembly & Baking
- 1 (10-ounce) can red enchilada sauce
- 8 small flour tortillas
- ½ cup shredded cheddar cheese
- Chopped cilantro for garnish
- Sour cream for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and cook for about 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and fully cooked through, about 6 to 8 minutes. Drain any excess grease if needed to keep the filling from becoming too oily.
- Season Beef Mixture: Stir in chili powder, cumin, smoked paprika, salt, black pepper, diced green chiles if using, and ½ cup of the enchilada sauce. Allow the mixture to simmer for 2 to 3 minutes to blend the flavors.
- Add Cheese to Filling: Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese, ensuring it melts into the beef mixture.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Spread ¼ cup of the remaining enchilada sauce evenly over the bottom of the dish to prevent sticking and add moisture.
- Assemble Enchiladas: Divide the beef mixture evenly among the 8 flour tortillas. Roll each tortilla tightly and place seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This steams the enchiladas and melts the cheese inside.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 7 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro and a dollop of sour cream. Serve warm and enjoy your hearty, cheesy ground beef enchiladas.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Add black beans or corn to the beef filling to increase texture and nutrition.
- Use homemade enchilada sauce for a more personalized and fresh flavor.
- Flour tortillas can be substituted with corn tortillas for a gluten-free alternative, though cooking time might vary slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
