why make this recipe
Ground Beef Enchiladas are a delicious and comforting dish that bring a taste of Mexico right to your kitchen. They are perfect for family dinners, gatherings, or a quick weeknight meal. The combination of seasoned ground beef, tortillas, and cheesy goodness, all smothered in enchilada sauce, makes this recipe a favorite for many. Plus, it’s easy to make and can be prepared in just a little over half an hour!
how to make Ground Beef Enchiladas
Ingredients :
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream (for topping)
Directions :
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until the onions are translucent (about 5-7 minutes).
- Add the minced garlic, cumin, and chili powder; sauté for another minute.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the enchilada sauce over the tortillas and sprinkle with cheese.
- Bake uncovered for 20-25 minutes, until the enchiladas are bubbly and golden.
how to serve Ground Beef Enchiladas
Ground Beef Enchiladas are best served hot right out of the oven. You can top them with sour cream, diced green onions, or fresh cilantro for extra flavor. They also pair well with a side of rice or beans.
how to store Ground Beef Enchiladas
If you have leftovers, let the enchiladas cool completely before storing. Place them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply thaw overnight in the refrigerator, then heat in the oven until warmed through.
tips to make Ground Beef Enchiladas
- Use lean ground beef to avoid excess grease.
- You can substitute the beef with shredded chicken or black beans for a vegetarian option.
- Experiment with different types of cheese for varied flavors.
- Try adding sautéed peppers or corn to the beef mixture for additional texture and taste.
Serving Ideas
Serve your Ground Beef Enchiladas with tortilla chips and salsa on the side. A fresh salad with lime vinaigrette can also complement the meal nicely.
Final Thoughts
Ground Beef Enchiladas are a classic dish that is sure to please everyone at the table. They are simple to make and can be customized to suit your tastes. With a few basic ingredients and some time in the oven, you can enjoy a hearty, satisfying meal.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas. Just be sure to warm them first to prevent them from breaking when rolling.
2. How can I make the enchiladas spicier?
To add more heat, you can include diced jalapeños in the beef mixture or use a spicier enchilada sauce.
3. Can I prepare the enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking.
Ground Beef Enchiladas
Ingredients
Main Ingredients
- 1 lb lean ground beef Use lean ground beef to avoid excess grease.
- 8 pieces flour or corn tortillas You can use corn tortillas; just warm them first to prevent breaking.
- 2 cups enchilada sauce Store-bought or homemade.
- 1 cup shredded cheddar or Monterey Jack cheese Experiment with different types of cheese for varied flavors.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- to taste sour cream For topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until the onions are translucent (about 5-7 minutes).
- Add the minced garlic, cumin, and chili powder; sauté for another minute.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the enchilada sauce over the tortillas and sprinkle with cheese.
Baking
- Bake uncovered for 20-25 minutes, until the enchiladas are bubbly and golden.