Easy Ground Beef Enchiladas Recipe
One night, I was craving something cheesy and flavorful but didn’t want to spend hours in the kitchen. I had ground beef, tortillas, and some canned enchilada sauce in my pantry, so I decided to make enchiladas.I wasn’t sure how they’d turn out, but once I pulled them from the oven, bubbling with melted cheese and smothered in sauce, I knew I had found a new favorite. Now, these ground beef enchiladas are a regular meal in my house. They’re easy to make, full of bold flavors, and perfect for feeding a hungry family.
Equipment
- Large Skillet
- Cutting board and knife
- Baking dish (9x13-inch)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small tortillas (corn or flour)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 tablespoon olive oil
- Optional toppings: Sour cream, cilantro, diced tomatoes, jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook for 5–6 minutes, breaking it apart as it browns.
- Drain excess grease if needed.
- Stir in the diced onion and garlic, cooking for another 2 minutes.
- Add chili powder, cumin, salt, and black pepper. Stir to combine.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking dish.
- Spoon some of the beef mixture onto each tortilla, sprinkle with cheese, and roll them up.
- Place the rolled enchiladas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle the rest of the cheese evenly over the enchiladas.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 5 minutes until the cheese is bubbly.
- Let the enchiladas cool for a few minutes before serving.
- Garnish with sour cream, cilantro, or diced tomatoes if desired.