Ground Beef Enchiladas: Flavorful Comfort for Family Dinners
By Lucas Morgan
These Ground Beef Enchiladas are a satisfying dish perfect for family dinners, featuring seasoned ground beef, gooey melted cheese, and soft corn tortillas. Their blend of flavors and textures creates a comforting meal that appeals to all ages. Ideal for busy weeknights or gatherings, they can be served with sides like Mexican rice and black beans for a complete experience.
Ingredients
- •1 lb ground beef
- •1 medium onion (chopped)
- •2 cloves garlic (minced)
- •1 can enchilada sauce (10 oz (red or green))
- •1 can diced green chilies (4 oz (optional))
- •1 teaspoon ground cumin
- •1 2 chili powder (1/2 teaspoon)
- •1 2 paprika (1/2 teaspoon)
- •salt (to taste)
- •pepper (to taste)
- •10 corn tortillas (10-12)
- •2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- •1 2 sour cream (for serving, optional)
- •fresh cilantro (for garnish, optional)
Instructions
- 1
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
- 2
Drain any excess fat.
- 3
Add the chopped onion and minced garlic to the skillet with the beef, and cook for another 3-4 minutes, until the onion softens and becomes translucent.
- 4
Stir in the cumin, chili powder, paprika, diced green chilies (if using), and salt and pepper to taste, cooking for another 2-3 minutes to allow the spices to bloom.
- 5
Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.
- 6
Lightly heat the tortillas in a dry skillet or microwave to make them more pliable.
- 7
Preheat your oven to 375°F (190°C), then spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- 8
Fill each tortilla with the beef mixture, roll it up tightly, and place the rolled tortillas seam-side down in the baking dish.
- 9
Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheddar cheese.
- 10
Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 11
Remove the foil and bake for an additional 5 minutes for a slightly crispy top.
- 12
Let the enchiladas rest for a few minutes before serving, garnishing with sour cream and fresh cilantro if desired.
