Beef enchiladas are one of those classic comfort foods that never fail to satisfy. With layers of seasoned ground beef, gooey cheese, and a generous amount of enchilada sauce, these enchiladas hit all the right notes. Here’s a straightforward recipe that you can easily follow to make a hearty and flavorful dish without too much fuss.
If you’re looking for a delicious meal that’s easy to prepare with minimal clean-up, this ground beef enchilada recipe is perfect for you. While it’s not a one-skillet dish, the prep is quick and straightforward, making it a great choice for busy evenings. Plus, depending on the size of your family, this should provide some leftovers as well.
Ingredients:
- Main Ingredients: ground beef, tortillas, red enchilada sauce, mexican cheese blend
- Seasonings and Spices: cumin, paprika, coriander, salt & pepper
- Cooking Essentials: oil, onions, garlic, tomato paste, beef broth
How to Make Ground Beef Enchiladas:
- Cook the Beef: Brown ground beef with onions, garlic, and spices. Stir in tomato paste and beef broth, then simmer.
- Assemble the Enchiladas: Roll beef mixture and cheese in flour tortillas. Place in a baking dish and cover with enchilada sauce and more cheese.
- Bake: Cover and bake at 375°F for 20 minutes, then uncover and bake for another 10-15 minutes.
What to Serve with Ground Beef Enchiladas
Once you’ve got these ground beef enchiladas baked, allow them to cool a bit in the pan and then top them off with all your favorite garnishes. Fresh cilantro, a dollop of sour cream, some creamy guacamole, a sprinkle of shredded lettuce, and a few diced tomatoes are all perfect options to add flavor, texture, and a bit of freshness to balance the richness of the beef and cheese.
For a complete meal, I love pairing these enchiladas with my simple yellow rice—it’s subtly flavored and complements the enchiladas without stealing the show. A crisp, refreshing salad with a light vinaigrette also adds a nice crunch to the meal.
Ground Beef Enchilada Recipe
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The Ultimate Ground Beef Enchiladas
Description
Quick and flavorful, these beef enchiladas are easy to prepare with a simple simmer, assembly, and bake. And for an extra touch, try using my homemade enchilada sauce!
Ingredients
- 1 Lb. Ground Beef
- 1 Tbsp. Oil
- 1 Onion, finely chopped
- 2 Cloves garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- ½ teaspoon Ground coriander
- Salt and pepper to taste
- 2 Tbsp. Tomato paste
- ½ Cup Beef broth
- 8–10 Tortillas
- 2 Cups Red enchilada sauce
- 2 Cups Mexican cheese blend
- Toppings: Fresh cilantro, sour cream, shredded lettuce, guacamole, diced tomatoes
EQUIPMENT I USED:
- Kitchen Gadgets (spatula, ground beef chopper, bowls etc).
- Cutting board
- My favorite knife!
- Large Skillet
Instructions
Cook the Beef:
- Heat oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Add ground beef, breaking it up with a spoon. Cook for 6-8 minutes, or until browned and fully cooked through.
- Drain any excess fat, if needed.
- Stir in cumin, paprika, coriander, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
- Add tomato paste and stir for another 2 minutes.
- Pour in beef broth, stirring to combine. Let it simmer for 5 minutes, or until the mixture thickens slightly. Taste and adjust seasoning as needed.
Assemble the Enchiladas:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Place a tortilla on a flat surface. Spoon a portion of the beef mixture down the center and sprinkle with a little Mexican cheese.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Pour the remaining enchilada sauce over the tortillas, then top with the remaining Mexican cheese.
Bake:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on the cheese to avoid overbaking.
Absolutely delectable! Super easy to make, low cost, tasty, and filling. If you eat a lot, like me, I recommend doubling the amount right from the start. Thank you Debi!
your welcome Anonymous eater ! 😀