Description
These delicious Beef Enchiladas combine seasoned ground beef, melted cheese, and warm tortillas baked in a rich enchilada sauce. Perfectly spiced and topped with fresh garnishes like cilantro and avocado, this easy 40-minute recipe serves 8 and makes a comforting and crowd-pleasing meal.
Ingredients
Scale
For the Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
For Assembly
- 8 medium flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
For Garnish
- Chopped cilantro
- Sliced green onions
- Sour cream
- Diced avocado
Instructions
- Prepare the Filling: Heat a skillet over medium heat and brown the ground beef, breaking it into small crumbles. Drain excess fat to keep the filling lean.
- Cook Aromatics and Season: Add finely chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in chili powder, cumin, paprika, salt, and black pepper. Cook the mixture for another 1-2 minutes to blend the spices thoroughly.
- Add Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese into the beef mixture for added creaminess and flavor.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and facilitate cleanup.
- Layer Sauce: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish as the base layer.
- Assemble Enchiladas: Spoon 2-3 tablespoons of the beef filling into each flour tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish on top of the sauce layer.
- Add Toppings: Pour the remaining enchilada sauce over the rolled tortillas, ensuring an even coverage. Sprinkle the top with the remaining 1½ cups of shredded cheese to melt and create a bubbly, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and lightly browned on top.
- Garnish and Serve: Let the enchiladas rest for 5 minutes after baking to set. Garnish with chopped cilantro, sliced green onions, sour cream, and diced avocado as desired before serving.
Notes
- You can substitute flour tortillas for corn tortillas if preferred, but flour hold the filling better without tearing.
- For a spicier dish, add cayenne pepper or use a spicy enchilada sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Make it ahead by assembling the enchiladas and refrigerating before baking; add a few extra minutes to the bake time if baking from chilled.
