Ground Beef Enchiladas: Easy Recipe & Delicious Filling

Ground Beef Enchiladas: Just the name conjures up images of cheesy, saucy, utterly satisfying comfort food, doesn’t it? I don’t know about you, but the aroma of seasoned ground beef simmering with chili spices is enough to make my mouth water instantly. This isn’t just a meal; it’s a warm hug on a plate, perfect for a cozy weeknight dinner or a festive gathering with friends and family.

Enchiladas, with their roots deeply embedded in Mexican culinary history, have been enjoyed for centuries. The word “enchilada” comes from the Nahuatl word “chīllapītzalli,” meaning “chili flute,” referring to a corn tortilla dipped in chili sauce. Over time, the dish evolved, incorporating various fillings and toppings, becoming the beloved casserole we know and adore today. While there are countless variations, from chicken to cheese, Ground Beef Enchiladas remain a classic for a reason.

What makes these enchiladas so irresistible? It’s the perfect combination of textures and flavors. The tender, seasoned ground beef, the soft corn tortillas, the tangy enchilada sauce, and the gooey, melted cheese create a symphony of deliciousness in every bite. Plus, they’re incredibly versatile and relatively easy to make, making them a go-to dish for busy weeknights. Whether you’re a seasoned cook or a kitchen novice, you can easily whip up a batch of these crowd-pleasing enchiladas and enjoy a taste of authentic Mexican comfort food in your own home. So, let’s get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1.5 pounds ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1/2 cup beef broth
• 12 corn tortillas
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese, divided
• 1 (28 ounce) can red enchilada sauce
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Ground Beef Filling:

1. First, grab a large skillet and place it over medium-high heat. Add the olive oil and let it heat up for a few seconds.
2. Add the chopped onion to the skillet and cook until it becomes softened and translucent, which should take about 5-7 minutes. Stir it occasionally to prevent burning.
3. Next, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Now, it’s time to add the ground beef. Break it up with a spoon or spatula and cook until it’s browned all over. Drain off any excess grease from the skillet. This step is crucial for preventing your enchiladas from becoming too greasy.
5. Once the ground beef is browned, stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Make sure the spices are evenly distributed throughout the beef mixture.
6. Pour in the tomato sauce, diced tomatoes and green chilies (undrained), and beef broth. Stir everything together well.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
8. After simmering, remove the skillet from the heat and set it aside. The ground beef filling is now ready to be used in your enchiladas.

Warming the Tortillas:

Warming the tortillas is a very important step! This prevents them from cracking when you roll them. There are a few ways to do this:

1. Microwave Method: Stack the tortillas and wrap them in a damp paper towel. Microwave for about 30-60 seconds, or until they are pliable.
2. Oven Method: Wrap the tortillas in foil and warm them in a preheated 350°F (175°C) oven for about 10-15 minutes.
3. Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until pliable.

I personally prefer the skillet method because it gives the tortillas a slightly toasted flavor, but any of these methods will work just fine.

Assembling the Enchiladas:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish. This will prevent the enchiladas from sticking to the bottom.
3. Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of the prepared baking dish. This will help keep the enchiladas moist and flavorful.
4. Now, it’s time to assemble the enchiladas. Take one warmed tortilla and spoon about 1/4 cup of the ground beef filling down the center.
5. Sprinkle a small amount of cheddar cheese and Monterey Jack cheese over the ground beef filling.
6. Carefully roll up the tortilla tightly and place it seam-side down in the baking dish.
7. Repeat steps 4-6 with the remaining tortillas, ground beef filling, and cheese, arranging the enchiladas snugly in the baking dish.
8. Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure all the enchiladas are covered in sauce.
9. Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly over the enchiladas.

Baking the Enchiladas:

1. Cover the baking dish with aluminum foil. This will help keep the enchiladas moist while they bake.
2. Bake in the preheated oven for 20 minutes.
3. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
4. Remove the baking dish from the oven and let the enchiladas cool for a few minutes before serving. This will prevent them from falling apart when you try to serve them.

Serving Suggestions:

These ground beef enchiladas are delicious on their own, but they’re even better with your favorite toppings! Here are a few suggestions:

• Sour cream
• Guacamole
• Chopped cilantro
• Sliced green onions
• Diced tomatoes
• Shredded lettuce
• Hot sauce

You can also serve them with a side of rice and beans for a complete and satisfying meal.

Tips and Tricks for Perfect Enchiladas:

• Don’t overfill the tortillas: Overfilling the tortillas can make them difficult to roll and can cause them to burst open during baking.
• Use good quality enchilada sauce: The enchilada sauce is a key ingredient in this recipe, so be sure to use a good quality sauce that you enjoy. I prefer a red enchilada sauce, but you can also use a green enchilada sauce if you prefer.
• Adjust the spice level to your liking: If you don’t like spicy food, you can omit the cayenne pepper. If you like your enchiladas extra spicy, you can add more cayenne pepper or use a spicier chili powder.
• Make ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to cover them tightly with plastic wrap. When you’re ready to bake them, add a few extra minutes to the baking time.
• Freezing: You can also freeze the enchiladas for longer storage. Assemble the enchiladas as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When you’re ready to bake them, thaw them in the refrigerator overnight. Then, bake as directed, adding a few extra minutes to the baking time.
• Cheese Choices: While I recommend cheddar and Monterey Jack, feel free to experiment with other cheeses like Colby Jack, pepper jack, or even a Mexican cheese blend.
• Meat Alternatives: If you’re not a fan of ground beef, you can easily substitute it with ground turkey, ground chicken, or even shredded chicken. You can also use a vegetarian meat substitute.
• Vegetarian Option: For a vegetarian version, replace the ground beef with black beans, pinto beans, or a mixture of vegetables like corn, zucchini, and bell peppers.
• Serving a Crowd: This recipe can easily be doubled or tripled to serve a larger crowd. Just use a larger baking dish and adjust the baking time accordingly.

Troubleshooting:

• Enchiladas are dry: Make sure you’re using enough enchilada sauce and that you’re covering the baking dish with foil during the first part of baking.
• Tortillas are cracking: Be sure to warm the tortillas before rolling them. This will make them more pliable and less likely to crack.
• Cheese is burning: If the cheese is browning too quickly, you can lower the oven temperature or cover the baking dish with foil for a longer period of time.
• Enchiladas are falling apart: Let the enchiladas cool for a few minutes before serving. This will allow them to set up and prevent them from falling apart.

Enjoy your homemade ground beef enchiladas! I hope you find this recipe easy to follow and that it becomes a family favorite.

Conclusion:

So there you have it! These Ground Beef Enchiladas are more than just a meal; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking for a comforting, satisfying, and relatively easy weeknight dinner. The combination of the savory ground beef filling, the tangy enchilada sauce, and the melted cheese is simply irresistible. It’s a dish that’s guaranteed to please even the pickiest eaters in your family.

But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a pinch of chili powder or a dash of hot sauce to the ground beef mixture for an extra kick. Want to lighten things up? Use lean ground beef or even ground turkey. You can also swap out the traditional corn tortillas for whole wheat or even low-carb options. The possibilities are endless!

And speaking of variations, let’s talk serving suggestions. While these enchiladas are delicious on their own, they’re even better when paired with the right sides. I personally love serving them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of Mexican rice and refried beans. A simple green salad with a lime vinaigrette also makes a refreshing accompaniment. For a truly authentic experience, consider adding some homemade guacamole and pico de gallo.

But the fun doesn’t stop there! You can also get creative with the toppings. Think sliced avocado, chopped onions, diced tomatoes, or even a drizzle of queso fresco. The key is to experiment and find what you enjoy most. Don’t be afraid to put your own spin on this classic dish and make it your own.

I’ve made these Ground Beef Enchiladas countless times, and they always come out perfectly. The recipe is straightforward, the ingredients are readily available, and the results are consistently delicious. It’s a dish that I’m proud to share with my family and friends, and I’m confident that you’ll love it just as much as we do.

So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to create some culinary magic. I promise you won’t be disappointed. This recipe is a guaranteed crowd-pleaser, and it’s sure to become a staple in your household.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made these Ground Beef Enchiladas, I’d love to hear about your experience. Did you make any modifications? What were your favorite toppings? What did your family think? Share your thoughts and photos in the comments below! I can’t wait to see your creations and hear your feedback. Happy cooking!

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