Description
Beef Enchiladas are a comforting, crowd-pleasing Mexican dish featuring tender, seasoned ground beef wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with gooey melted cheese. This savory dish strikes the perfect balance between bold, zesty flavors and hearty textures. Whether you’re preparing a weeknight dinner, hosting a party, or looking to spice up your meal rotation, these enchiladas are a surefire hit.
Ingredients
Scale
- 1 lb ground beef (80/20 or leaner)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas (or corn tortillas if preferred)
- ½ cup canned black beans, rinsed and drained (optional)
- ½ cup frozen corn (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Sour cream and lime wedges for serving (optional)
Ingredient Highlights
- Ground Beef: Provides a hearty base and pairs beautifully with the spices and sauce. Substitute with ground turkey or chicken for a lighter option.
- Enchilada Sauce: The star of the dish, this rich, tangy sauce ties all the flavors together. Use homemade or store-bought.
- Cheese Blend: The combination of cheddar and Monterey Jack creates the perfect creamy, melty topping.
- Tortillas: Flour tortillas are soft and pliable, while corn tortillas offer a more authentic Mexican flavor.
Instructions
Prepare the Filling:
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute.
- Brown the Meat: Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Season the Beef: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to coat the beef evenly.
- Add Optional Fillings: If desired, stir in the black beans and corn for added texture and flavor. Remove from heat and set aside.
Assemble the Enchiladas:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a light layer of oil.
- Spread Sauce: Pour about ½ cup of enchilada sauce into the bottom of the baking dish, spreading it evenly to prevent sticking.
- Fill the Tortillas: Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the beef mixture into the center of the tortilla. Sprinkle a small handful of cheese over the beef, then roll the tortilla tightly.
- Arrange in the Dish: Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly side by side.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese over the top.
Bake the Enchiladas:
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Remove the dish from the oven and let the enchiladas cool slightly. Sprinkle with chopped cilantro and serve with sour cream and lime wedges, if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes