Description
This Ground Beef Enchiladas recipe features tender corn tortillas filled with seasoned ground beef and onions, smothered in rich red enchilada sauce and melted cheddar cheese, then baked to perfection. Served with fresh cilantro and pico de gallo, it’s a satisfying and flavorful Mexican-inspired dish perfect for family dinners.
Ingredients
Scale
Meat Mixture
- 1.5 pounds lean ground beef
- 1 onion, diced
- 2 tablespoons taco seasoning
Enchiladas
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable oil or canola oil)
- 19 ounces red enchilada sauce (1 medium can or 2 small cans)
- 1 cup shredded cheddar cheese
Garnish
- Freshly chopped cilantro
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the enchiladas.
- Cook Ground Beef and Onion: In a large skillet over medium heat, cook the ground beef and diced onion together. Break the meat apart as it cooks until fully browned and no longer pink. Drain any excess grease, then stir in the taco seasoning evenly.
- Warm Tortillas: Heat 1 tablespoon of oil in a small skillet over medium heat. Once hot, briefly fry each tortilla on both sides to warm and lightly coat them with oil. Add more oil as needed to warm all 12 tortillas.
- Prepare Baking Dish: Pour 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it around evenly to coat the base.
- Fill and Roll Tortillas: Spoon the seasoned ground beef mixture onto each tortilla, then roll tightly and place seam side down in the baking dish. Arrange all filled tortillas snugly in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the arranged tortillas, ensuring they are fully covered. Sprinkle the shredded cheddar cheese evenly on top.
- Bake: Bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbly around the edges.
- Garnish and Serve: Remove from oven and garnish with chopped cilantro or pico de gallo before serving.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra spice, add chopped jalapeños to the beef mixture or use a spicy enchilada sauce.
- Warming tortillas briefly in oil improves pliability and adds flavor but can be skipped for a lower-fat version.
- Leftover enchiladas store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Use gluten-free corn tortillas to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: ground beef enchiladas, baked enchiladas, Mexican dinner recipe, easy enchiladas, homemade enchilada sauce
