Ground Beef Enchiladas

Okay, let me tell you about these **Ground Beef enchiladas**. Seriously, forget everything you think you know about enchiladas. These aren’t those dry, bland things you sometimes get at restaurants. This recipe? This is like a warm hug in a tortilla. It’s the kind of meal that makes everyone gather around the table, and even my pickiest eater (my youngest, bless her heart) asks for seconds. If you love a good lasagna, but want something a little quicker and with that Tex-Mex kick? Then prepare yourself, these enchiladas are about to become your new best friend. Trust me, I’ve been making these for years, and they’re always a hit!

What is ground beef enchiladas?

Think of **Ground Beef enchiladas** as the Tex-Mex cousin of lasagna – only, instead of pasta sheets, we’re using tortillas! They’re essentially corn or flour tortillas filled with a savory mixture of seasoned ground beef, cheese (lots of cheese!), and then smothered in a delicious enchilada sauce. It’s a layered dish, baked in the oven until bubbly and golden. It’s essentially comfort food at its finest, and I think it’s the perfect weeknight meal when you crave something hearty and flavorful. They’re incredibly versatile, and I find myself tweaking the recipe every time I make them, based on what I have in the fridge. But the base is always the same: delicious, cheesy, ground beef goodness.

Why do I love this recipe?

Let me count the ways! First and foremost, the flavor is absolutely incredible. The seasoned **Ground Beef**, combined with the melted cheese and that tangy enchilada sauce, is just a flavor explosion in your mouth. But beyond the taste, what I love most about this recipe is how simple it is to make. Seriously, even on the busiest of weeknights, I can whip these up in under an hour. It’s way easier than ordering takeout, and definitely healthier! The recipe is also incredibly cost-efficient. Ground beef is relatively inexpensive, and you probably already have most of the other ingredients in your pantry. Finally, these **ground beef enchiladas** are so versatile. You can customize the filling with your favorite veggies (onions, peppers, corn are all great additions!), use different types of cheese, and even swap out the ground beef for shredded chicken or turkey. I’ve even made a vegetarian version with black beans and sweet potatoes! This recipe is a lifesaver. What’s not to love?

How do you make ground beef enchiladas?

Quick Overview

Making these **Ground Beef enchiladas** is a breeze! You’ll start by browning some ground beef and seasoning it with a delicious blend of spices. Then, you’ll assemble the enchiladas by filling tortillas with the beef mixture and cheese, rolling them up, and placing them in a baking dish. Smother them in enchilada sauce, sprinkle with more cheese, and bake until bubbly and golden. It’s really that easy, and I promise you, the results are well worth the effort. The best part? You can prep everything ahead of time and just bake them when you’re ready to eat!

Ingredients

For the Ground Beef Filling:

• 1 pound ground beef (I prefer 80/20 for flavor)
• 1 medium onion, chopped.
• What is a green bell pepper?
• 1 packet taco seasoning (or your favorite blend of chili powder, cumin, garlic powder and onion powder): 2 packets. What are the ingredients for oregano,
• 1/2 cup water

For the Enchiladas: The

• 10-12 corn tortillas (I usually go for corn for a more authentic flavor)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend all work great)
• I prefer red enchilada sauce, but green is delicious too!

What are the steps to

Step 1: Preheat & Prep Pan

How do I get my oven to 350°F (175°C)? While the oven heats up, grease a 9×13 inch baking dish. I usually use cooking spray, but you can also use olive oil or even a thin layer of milk. What is the best enchila How do I remove enchiladas from pan?

Step 2: Brown the Ground Beef

In a large skillet over medium-high heat, brown the Ground Beef. What is the best way to break up a boiled egg with your hands? What are some of the best steps to avoid greasy enchiladas?

Step 3: Add Onion and Bell Pepper (Optional)

Add the chopped onion and bell pepper (if using) to the skillet with the ground beef. Cook until onion is softened, about 5-7 minutes. I always add a little bit of diced bell pepper, I think it adds some extra flavor to the dish.

Step 4: Season the Beef

Stir in the taco seasoning and water. Bring to a simmer and cook for 5-10 minutes, or until the sauce has thickened slightly. I usually let it simmer for a bit longer, because I really like the flavor that adds to the whole mix.

Step 5: Assemble the Enchiladas

Now for the fun part! Warm the tortillas slightly. This will make them more pliable and less likely to tear when you roll them. You can warm them in the microwave for a few seconds, in a dry skillet, or even wrap them in a damp paper towel and microwave them. Spread a thin layer of enchilada sauce in the baking dish. This will prevent the tortillas from sticking. Fill each tortilla with about 1/4 cup of the **ground beef** mixture and sprinkle with cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Step 6: Sauce and Cheese

The remaining enchilada sauce should be spooned over the top of each stuffed hen. Don’t be shy with cheese! Sprinkle with remaining cheese. What is the best cheese to eat?

Step 7: Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Enchiladas are heated through. If the cheese starts to brown too quickly, you can tent the baking dish with foil.

Step 8: Cool and Serve

Let the ground beef enchiladas cool completely before serving. How do I cut a potato into small pieces and keep them from falling apart?

What should I serve it with?

What are some good ground beef enchiladas?

For a casual dinner:Serve with a side of Mexican rice and refried beans. Is guacamole a must? My family loves it when I add some Pico de Gallo with it.

For a Fiesta:What’s your party theme? Add some chips and salsa, a pitcher of margaritas, and some decorations.

For a lighter meal:Serve with a salad dressed with lime vinaigrette. It will perfectly complement the dish.

For a Crowd: These enchiladas are perfect for potlucks and gatherings. Just double or triple the recipe as needed. When I make this for a party, there are never any leftovers!

What are some of the best side dishes to try? This dish is so versatile, that it will always work well.

How do I prepare ground beef enchiladas?

I’ve learned a few tricks to make these ground beef enchiladas even better.

Spice it up: If you like a little heat, add a pinch of cayenne pepper or a few chopped jalapeños to the **ground beef** mixture.

Use high-quality cheese: It really makes a difference! I love using a blend of cheddar and Monterey Jack.

Don’t overfill tortillas!What is the best way to fill a cup of filling?

What is the best way to warm tortilla This is a must! It will make them more pliable and less likely to tear. I’ve made the mistake of skipping this step, and it’s not pretty.

Use a good quality enchilada sauce: You can either make your own or buy a store-bought brand that you love. I’ve tried a lot of different brands, and I have my favorites.

Let the enchiladas cool slightly before serving: This will prevent them from falling apart.

Customize the filling: Feel free to add your favorite veggies, beans, or even rice to the **ground beef** mixture.

Make it ahead of time: You can assemble the enchiladas ahead of time and bake them later. Just cover them tightly with foil and refrigerate for up to 24 hours. I do this often when I know that I’ll have little time during dinner.

Don’t be afraid to experiment: This recipe is very forgiving, so feel free to try different things and see what you like best.

Storing and Reheating Tips

If you have any leftover **ground beef enchiladas** (which is rare in my house!), you can store them in the refrigerator or freezer.

Refrigerator Storage: Place the enchiladas in an airtight container and store them in the refrigerator for up to 3 days. They are usually gone the next day in my house, because my kids love to take them to school.

Freezer Instructions: Wrap the enchiladas tightly in plastic wrap and then foil. Store them in the freezer for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Reheating: Reheat the enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may get a little soggy. I avoid this method, because I hate the soggy texture.

Frequently Asked Questions

Final Thoughts

So, there you have it – my go-to **ground beef enchiladas** recipe. It’s simple, delicious, and always a crowd-pleaser. I truly believe that these are the best enchiladas you’ll ever taste! If you’re looking for a quick and easy weeknight meal that the whole family will love, look no further. Give these a try and let me know what you think! And if you’re a fan of Tex-Mex like me, you might also enjoy my recipe for chicken fajitas or homemade salsa.
Happy cooking!

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Savory Chicken Enchiladas: A Flavorful Fiesta

These Savory Chicken Enchiladas offer a delightful fusion of tender chicken and cheesy goodness wrapped in soft flour tortillas, all drenched in a zesty salsa verde sauce, providing a perfect blend of Mexican flavors for any meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 tablespoons olive oil for sautéing
• 1 cup red onion finely chopped
• 1 jalapeño seeds removed, minced
• 3 garlic cloves minced
• 2 lbs boneless, skinless chicken breast cooked and shredded
• 1.5 cups salsa verde divided
• 12 flour tortillas 8-inch in diameter
• 2 cups shredded cheddar cheese divided
• 0.5 cup fresh cilantro chopped, divided
• 0.5 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon salt plus more to taste
• 0.25 teaspoon black pepper freshly ground
• sour cream for serving, optional

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat. Add the red onion and jalapeño, sautéing until softened, about 5 minutes. Stir in the garlic, cooking for an additional minute.
• Add the cooked shredded chicken, 1/2 cup of salsa verde, smoked paprika, cumin, salt, and black pepper to the skillet. Stir to combine and heat through, about 5 minutes.
• Place a tortilla on a flat surface and spoon about 1/3 cup of the chicken mixture and 2 tablespoons of cheddar cheese onto the center. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
• Pour the remaining salsa verde evenly over the enchiladas. Sprinkle with the remaining cheddar cheese.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro and serve hot with sour cream on the side, if desired.

Notes

For a spicier option, keep some seeds from the jalapeño or add a pinch of cayenne pepper to the chicken filling.