Ground beef enchiladas

Ground beef enchiladas have been my go-to for taco night ever since I figured out that a little extra time rolling tortillas creates something way more special than regular tacos. There’s something satisfying about those neat little packages all lined up in the baking dish, waiting to get covered in sauce and cheese.

I’ll never forget the first time I watched someone make enchiladas properly – it was at a potluck years ago, and I was fascinated by how those corn tortillas got dipped in warm oil for just a few seconds. That quick fry makes all the difference between tortillas that tear when you roll them and ones that wrap up perfectly. The kitchen fills with the smell of seasoned beef and warm spices, and when that cheese gets all bubbly and golden on top, you know you’ve got something good. These ground beef enchiladas aren’t complicated, but they do take a bit more care than throwing ingredients in a skillet. The result is worth every minute – those layers of flavor, that perfect texture, and the way everyone reaches for seconds. Let’s get started.

What Makes This Enchilada Recipe Special

When I started making enchiladas regularly, I realized this dish checks every box for a weeknight dinner that still feels like you put in real effort. The combination of seasoned beef, tangy sauce, and melted cheese creates those comforting flavors that make Mexican food so satisfying.

• Takes only 20 minutes to prep before the oven does the work
• Delivers bold, authentic flavors that please everyone at the table
• Comes together in 50 minutes total from start to finish
• Uses straightforward techniques that work even for beginners
• Freezes beautifully so you can make extra for busy weeks ahead
• Costs less than takeout while tasting better
• Provides a balanced meal at around 450 calories per serving

Key Players in This Recipe

Ground beef provides the hearty protein filling. One pound seasons nicely with just the right amount of spices and fills twelve enchiladas perfectly.

Corn tortillas give these enchiladas their authentic texture and flavor. Frying them briefly in oil makes them pliable enough to roll without tearing.

Red enchilada sauce creates that tangy, slightly spicy coating that defines the dish. Two cups gives you enough to coat the bottom of the pan and cover all the rolled tortillas.

Shredded cheese melts into a golden, bubbly topping. Cheddar or Mexican-blend both work beautifully depending on what flavor profile you prefer.

Green chilies add a mild heat and brightness to the beef filling. The 4-ounce can provides just enough kick without overwhelming the other flavors.

Fresh cilantro brings a bright, herbal note when sprinkled on top. I always choose bunches with vibrant green leaves and add it right before serving.

Cooking This Enchilada Dish Step by Step

Step 1. I’ve found that starting with a properly preheated oven prevents soggy enchiladas – set yours to 375°F and let it come to temperature while you prep.

Step 2. Heat a little olive oil in your large skillet over medium heat, add the chopped onion, and cook until it turns translucent, about 3-4 minutes, stirring occasionally so it softens evenly.

Step 3. Add the minced garlic to the skillet and cook for another minute until that wonderful aroma fills your kitchen.

Step 4. Betty always starts by browning the beef completely – add it to the skillet and cook until no pink remains, breaking it up with your spatula so there are no large clumps, about 5-7 minutes.

Step 5. Season the cooked beef with salt and pepper to taste, then stir in the chopped green chilies and cook for about 2 minutes to let those flavors meld together.

Step 6. In a separate small skillet, heat a little oil over medium heat and quickly fry each corn tortilla for just a few seconds on each side until pliable, then drain them on paper towels.

Step 7. Pour a small amount of enchilada sauce into your 9×13-inch baking dish and tilt it around to coat the bottom evenly – this prevents sticking and adds flavor to the bottom layer.

Step 8. Through trial and error, I learned that 2-3 tablespoons of beef mixture per tortilla is just right – add a sprinkle of cheese, then roll them up tightly.

Step 9. Place each rolled tortilla seam-side down in the prepared baking dish, arranging them snugly side by side so they hold their shape during baking.

Step 10. Pour the remaining enchilada sauce over the tops, making sure each roll gets well covered so nothing dries out in the oven.

Step 11. Sprinkle the rest of the shredded cheese evenly over the sauced tortillas – this creates that golden, bubbly top everyone loves.

Step 12. Bake in the preheated oven for about 20 minutes until the cheese melts completely and gets bubbly around the edges.

Step 13. Remove from the oven and let the ground beef enchiladas rest for a few minutes – this helps them set and makes serving easier.

Step 14. Garnish with chopped fresh cilantro and serve with your choice of optional toppings like sour cream, olives, tomatoes, or avocado.

Making the Most of Leftovers

Once the enchiladas cool to room temperature, transfer them to an airtight container where they’ll stay fresh in the refrigerator for 3-4 days. The flavors actually deepen as they sit, making leftovers something to look forward to.

For freezing, prepare the enchiladas up to the baking step, then cover the dish tightly with plastic wrap and foil. They’ll keep in the freezer for up to 2-3 months. Bake from frozen at 375°F for 30-35 minutes, adding extra time as needed.

When reheating refrigerated enchiladas, warm them in a 350°F oven for 10-15 minutes or use the microwave on medium power. Add a splash of sauce or sprinkle of cheese before reheating to keep them moist and delicious.

Complete Your Meal

These enchiladas create a satisfying main dish, but the right sides turn dinner into a feast that captures the full spirit of Mexican cuisine.

Mexican Ground Beef and Potato Skillet – Another ground beef favorite with complementary Mexican spices.

Easy Chicken Taco Soup – Start with this warming soup for a complete Mexican-inspired meal.

Street Corn Chicken Rice Bowls – The Mexican street corn flavors pair perfectly with enchiladas.

High Protein Taco Soup – Another great option to serve alongside for a Mexican feast.

Creamy Taco Soup – The creamy, spiced soup makes an excellent starter before enchiladas.

Mexican rice and refried beans make classic sides, or serve a crisp green salad with lime-cilantro vinaigrette to cut through the richness. Black bean soup or tortilla soup works beautifully as a first course. Set up a build-your-own toppings bar with sour cream, jalapeños, diced tomatoes, sliced olives, and fresh avocado so everyone can customize their plate.

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