Let’s taco ’bout how these enchiladas are about to become your new favorite dish. Loaded with savory beef, wrapped in soft corn tortillas, and smothered in a rich, spicy sauce, this recipe is a guaranteed crowd-pleaser. Perfect for weeknight dinners or festive gatherings, it’s time to spice up your meal rotation.
Why This Recipe Works
- The combination of ground beef and authentic spices creates a deeply flavorful filling that’s irresistibly delicious.
- Corn tortillas offer a gluten-free option that’s soft yet sturdy enough to hold all the goodness inside.
- Baking the enchiladas allows the flavors to meld together beautifully, while the cheese gets perfectly melted and bubbly.
- Customizable spice levels mean everyone can enjoy these enchiladas, from mild to wild.
- Leftovers taste even better the next day, making this a great make-ahead meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (optional)
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula
Instructions
Step 1: Prepare the Beef Filling
In a large skillet over medium heat, cook the ground beef until it’s no longer pink, about 5-7 minutes. Drain any excess fat, then add the chopped onion and minced garlic. Cook for another 3-4 minutes until the onion is soft. Stir in the chili powder, cumin, salt, and pepper, cooking for an additional minute to toast the spices. Tip: For extra flavor, consider browning the beef in batches to get a nice sear.
Step 2: Warm the Tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. This prevents them from cracking when you roll them. Alternatively, you can lightly fry each tortilla in a bit of oil for a few seconds on each side for added flavor and flexibility.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of the baking dish. Take a tortilla, spoon about 2 tablespoons of the beef mixture down the center, sprinkle with cheese, then roll it up tightly and place seam side down in the dish. Repeat with the remaining tortillas. Tip: Don’t overfill the tortillas to prevent them from bursting open during baking.
Step 4: Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re all well covered. Sprinkle the remaining cheese on top. For a golden, crispy top, you can broil the enchiladas for the last 2-3 minutes of baking.
Step 5: Bake to Perfection
Preheat your oven to 375°F. Bake the enchiladas uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbly. Let them sit for 5 minutes before serving to allow the filling to set. Garnish with fresh cilantro if desired.
Tips and Tricks
For those looking to elevate their enchilada game, consider these pro tips. First, toasting your own spices for the beef filling can add a depth of flavor that pre-ground spices can’t match. Second, if you’re short on time, a store-bought enchilada sauce can work, but simmering it with a bit of extra garlic and cumin can really enhance its flavor. Third, for a lighter version, you can substitute ground turkey or chicken for the beef. Lastly, letting the enchiladas rest after baking not only makes them easier to serve but also allows the flavors to meld together beautifully.
Recipe Variations
- Vegetarian Version: Swap the beef for black beans and roasted sweet potatoes for a hearty, meat-free option.
- Cheese Lover’s Delight: Add a layer of cream cheese inside each enchilada before rolling for an extra creamy texture.
- Spicy Kick: Incorporate diced jalapeños or a dash of cayenne pepper into the beef filling for those who like it hot.
- Breakfast Enchiladas: Fill the tortillas with scrambled eggs, sausage, and cheese, then top with a green chili sauce.
- Seafood Twist: Use shredded crab or cooked shrimp as the filling for a luxurious take on the classic.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas up to a day in advance, cover them tightly with foil, and refrigerate. Just add an extra 5-10 minutes to the baking time if you’re starting from cold. They also freeze well for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
How can I prevent my tortillas from getting soggy?
The key is to not over-sauce the enchiladas before baking. A light coating on the bottom of the dish and a moderate amount over the top is sufficient. Also, warming the tortillas before rolling helps them absorb less sauce, keeping them firmer.
What’s the best way to reheat leftovers?
To maintain texture, reheat enchiladas in a 350°F oven covered with foil for about 15 minutes, or until heated through. Microwaving can make the tortillas a bit mushy, but it’s a quicker option if you’re in a pinch.
Summary
This Corn Tortilla Beef Enchilada recipe is a foolproof way to bring a taste of Mexico to your table. With its flavorful beef filling, soft tortillas, and cheesy topping, it’s a dish that’s sure to satisfy. Whether you stick to the classic or try one of the many variations, these enchiladas are a delicious way to spice up any meal.