Description
This Easy Ground Beef Enchiladas recipe is a classic Mexican-inspired dish featuring seasoned ground beef, melted cheddar cheese, and rich enchilada sauce baked to bubbly perfection. Perfect for a comforting family dinner, these enchiladas combine warm corn tortillas with flavorful fillings and a gooey cheese topping.
Ingredients
Scale
Main Ingredients
- 10 corn tortillas (warmed)
- 1 pound lean ground beef
- 1 small onion (finely chopped)
- 1 packet taco seasoning
- 3/4 cup water
- 2 cups cheddar cheese (shredded)
- 3 10 oz cans enchilada sauce
Instructions
- Cook the beef and onions: In a large skillet, brown the lean ground beef along with the finely chopped onion over medium heat until the beef is fully cooked and the onions are tender. Drain any excess fat from the pan to keep the filling lean.
- Season the beef mixture: Add the taco seasoning packet and 3/4 cup of water to the cooked beef and onions. Stir well and cook until the liquid has been mostly absorbed, allowing the flavors to meld together.
- Preheat the oven: Set your oven to 350º F (175º C) to warm up while you assemble the enchiladas.
- Prepare the baking dish: Pour one can of enchilada sauce evenly into the bottom of a 13×9 inch baking dish. This will prevent sticking and add flavor to the base.
- Assemble the enchiladas: Dip each warmed corn tortilla into the enchilada sauce to coat it lightly. Spoon approximately 2 tablespoons of the beef mixture and 2 tablespoons of shredded cheddar cheese into the center of each tortilla. Roll the tortilla tightly and place it seam side down in the baking dish. Avoid overfilling to make rolling easier.
- Add sauce and toppings: Once all tortillas are rolled and in the pan, pour the remaining two cans of enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly over the enchiladas for a cheesy crust.
- Bake the enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 to 40 minutes, or until the sauce is bubbly and the cheese is melted and slightly browned.
- Rest before serving: Remove the dish from the oven and allow the enchiladas to rest for 5 to 7 minutes. This helps the sauce thicken slightly and makes serving easier.
Notes
- Use warm corn tortillas to prevent cracking while rolling.
- Enchilada sauce can be homemade or store-bought depending on your preference.
- For a spicier dish, add diced jalapeños or hot sauce to the meat mixture.
- Substitute ground turkey or chicken for a leaner option.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: ground beef enchiladas, easy enchiladas, baked enchiladas, Mexican dinner, cheesy enchiladas
