Buckle up, food lovers! Today, we’re diving into the delicious world of ground beef enchiladas. This recipe is a crowd-pleaser, combining juicy ground beef, melty cheese, and a rich enchilada sauce, all wrapped up in a soft tortilla. It’s the perfect dish for any occasion, from family dinners to potlucks.
Why This Recipe Works
- The combination of ground beef and enchilada sauce creates a deeply flavorful filling that’s both hearty and satisfying.
- Using a blend of cheeses ensures a gooey, melty texture that enchilada dreams are made of.
- Baking the enchiladas allows the flavors to meld together beautifully, while the edges of the tortillas get perfectly crispy.
Ingredients
- 1 lb ground beef
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Equipment Needed
- Large skillet
- 9×13 baking dish
- Mixing bowls
- Measuring cups and spoons
Instructions
Step 1: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. Crumble in the ground beef, cooking until it’s no longer pink, roughly 8 minutes. Drain any excess fat, then stir in the cumin, chili powder, salt, and pepper. Mix in half of the enchilada sauce, letting the flavors come together for about 2 minutes.
Step 2: Assemble the Enchiladas
Preheat your oven to 375°F. Spread a thin layer of the remaining enchilada sauce on the bottom of the baking dish. Take each tortilla and fill it with a generous amount of the beef mixture and a sprinkle of both cheeses. Roll them up tightly and place them seam side down in the dish. Repeat until all tortillas are filled and snug in the dish.
Step 3: Bake to Perfection
Pour the rest of the enchilada sauce over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining cheese on top. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Let them sit for 5 minutes before serving to allow the filling to set.
Tips and Tricks
For an extra kick, add a diced jalapeño to the beef mixture. If you’re short on time, pre-shredded cheese works just fine, but grating your own will give you a smoother melt. To prevent the tortillas from cracking, warm them up for a few seconds in the microwave before rolling. For a crispier top, broil the enchiladas for the last 2 minutes of baking.
Recipe Variations
- Swap the ground beef for ground turkey or chicken for a lighter version.
- Use corn tortillas instead of flour for a gluten-free option.
- Add black beans or corn to the filling for extra texture and flavor.
- Top with avocado or sour cream for a creamy finish.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! Assemble the enchiladas up to a day in advance, cover them tightly, and refrigerate. When you’re ready to eat, just pop them in the oven, adding a few extra minutes to the baking time if they’re cold from the fridge.
How do I store leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I freeze these enchiladas?
Yes, these enchiladas freeze beautifully. Wrap them tightly in foil or place them in a freezer-safe container. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This ground beef enchiladas recipe is a surefire way to bring some excitement to your dinner table. With its flavorful filling, cheesy topping, and customizable options, it’s a dish that’s as fun to make as it is to eat. Perfect for any night of the week!