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Delicious ground beef enchiladas served with cheese and sauce

Ground Beef Enchiladas

Comforting and crowd-pleasing enchiladas filled with seasoned ground beef, topped with enchilada sauce and cheese — ready in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb lean ground beef 90/10 or 85/15 works well
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
Tortillas and Toppings
  • 8 pieces flour or corn tortillas (6–8-inch) Warm briefly in a skillet or microwave to prevent cracking.
  • 2 cups enchilada sauce store-bought or homemade
  • 1 cup shredded cheddar or Monterey Jack cheese or a blend
  • Sour cream for topping optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Heat a skillet over medium. Add the ground beef and diced onion; cook until the beef is browned and the onion is translucent, about 5–7 minutes. Drain excess fat if necessary.
  3. Stir in the minced garlic, cumin, and chili powder. Cook for about 1 minute until fragrant. Remove from heat.
  4. Spoon 2–3 tablespoons of the beef mixture onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Arrange them snugly so they support each other.
Baking
  1. Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is covered. If you like it saucier, add a little more.
  2. Sprinkle the shredded cheese over the top in an even layer.
  3. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and starting to brown. Let rest for 5 minutes before serving. Top with sour cream if desired.

Notes

For a traditional texture, use corn tortillas. You can swap ground turkey or shredded rotisserie chicken for beef to change the protein. For extra fiber and bulk, add a can of black beans or corn.