Description
These easy cheesy ground beef enchiladas are a delicious and simple meal perfect for any night of the week. Featuring seasoned ground beef wrapped in soft flour tortillas, smothered in enchilada sauce, and topped with melted cheddar cheese, this recipe brings classic Mexican flavors to your table with minimal effort.
Ingredients
Scale
Meat & Vegetables
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies (optional)
Spices & Sauces
- 1 can (10 oz) enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Other
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro (optional for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking during baking.
- Cook the Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is fully browned and the onions have softened. Once cooked, drain any excess fat from the skillet.
- Season the Mixture: Stir in the cumin, chili powder, salt, pepper, and diced green chilies if using. Mix everything well to evenly distribute the spices and chilies throughout the beef.
- Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of the greased baking dish. Lay out the tortillas flat, spoon the beef mixture onto each, then roll them up tightly. Place each rolled tortilla seam-side down in the baking dish, creating a snug layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then generously sprinkle shredded cheddar cheese on top to cover.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 20-25 minutes. Bake until the cheese is thoroughly melted, bubbly, and starts to turn golden on top.
- Garnish and Serve: Once baked, remove from the oven. Optionally garnish with fresh cilantro leaves for a pop of color and fresh flavor. Serve hot for a comforting meal.
Notes
- Using diced green chilies is optional but adds a nice mild heat and flavor.
- For a spicier dish, add more chili powder or a pinch of cayenne pepper.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but baking times may vary.
- Leftover enchiladas store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this dish lower in fat, use lean ground beef or ground turkey and reduced-fat cheese.
