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Ground Beef Enchiladas

A close-up view of freshly baked ground beef enchiladas covered in melted cheese and enchilada sauce.
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Easy ground beef enchiladas with cheese, baked in a simple red enchilada sauce. This family-friendly casserole is perfect for weeknights and can be made ahead.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (6 inch) corn tortillas
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • Sour cream, for serving (optional)
  • Chopped green onions, for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain off any excess grease.
  3. Stir in the minced garlic, enchilada sauce, diced green chilies, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
  4. Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one at a time in a dry skillet.
  5. To roll the enchiladas, spoon about 1/4 cup of the beef mixture into the center of each tortilla. Sprinkle with a little cheese. Roll up the tortilla and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
  6. Pour the remaining enchilada sauce over the rolled enchiladas.
  7. Sprinkle the remaining shredded cheese evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Garnish with fresh cilantro and green onions, if desired. Serve hot with sour cream.

Notes

  • For a make-ahead option, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • To freeze, assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
  • You can customize your enchiladas with different cheeses like Monterey Jack or a Mexican blend.
  • Serve with your favorite Mexican sides like rice and beans.

Nutrition

Find it online: https://cutcooktaste.com/ground-beef-enchiladas/