Hearty Ground Beef Enchiladas Made Simple (Print Version)
Ground beef enchiladas recipe with tender meat, melty cheese, and homemade sauce. Family-friendly comfort food ready in 45 minutes.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free (with corn tortillas)
# Ingredients:
→ Main Components
01 -
1 lb ground beef (80/20 blend)
02 -
8 corn tortillas
03 -
2 cups shredded Mexican cheese blend
04 -
1 medium yellow onion, diced
→ Flavor Builders
05 -
2 tbsp chili powder
06 -
1 tsp ground cumin
07 -
1 tsp garlic powder
08 -
Salt and pepper to taste
→ Sauce Essentials
09 -
1 can (15 oz) enchilada sauce
10 -
1/2 cup beef broth
→ Finishing Touches
11 -
1/4 cup fresh cilantro, chopped
12 -
1 lime, cut into wedges
13 -
Sour cream for serving
14 -
Sliced avocado for serving
# Instructions:
01 -
Heat a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon and let it brown for about 5-6 minutes without stirring too much at first. Once browned and no longer pink, drain off most of the fat but leave a little for flavor.
02 -
Add diced onion to the same skillet with the beef and cook for 3-4 minutes until softened. Sprinkle in chili powder, cumin, and garlic powder. Stir everything together and cook for another minute until fragrant.
03 -
Pour in about 1/2 cup of the enchilada sauce and the beef broth. Let simmer for 5-6 minutes, stirring occasionally, until the liquid reduces and coats the meat. The mixture should be moist but not soupy. Season with salt and pepper to taste.
04 -
Warm corn tortillas in the microwave for 30 seconds wrapped in damp paper towels, or heat them one by one in a dry skillet for 15 seconds per side. They need to be pliable or they'll crack when you roll them.
05 -
Preheat oven to 375°F and spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish. Add about 1/3 cup of beef mixture down the center of each tortilla, sprinkle with cheese, roll tightly and place seam-side down in the dish.
06 -
Pour remaining enchilada sauce over the top, making sure all tortillas are covered. Sprinkle remaining cheese generously on top. Bake for 20-25 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
# Notes:
01 -
Always warm your tortillas first to prevent cracking-this is the most important step I learned through many failed attempts.
02 -
These actually taste better the next day as flavors meld, and they store covered in the fridge for up to 4 days perfectly.
03 -
Ground turkey works as a leaner substitute, but add a tablespoon of olive oil since turkey is much drier than beef.
04 -
Serve with Mexican rice, refried beans, and a crisp salad with lime vinaigrette to balance all that rich, cheesy goodness.
# Equipment Needed:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
wooden spoon
# Nutrition (Per Serving):
Calories: 385
Total Fat: 18g
Total Carbohydrate: 28g
Protein: 28g