Ground Beef Enchiladas
Ground Beef Enchiladas
Introduction
Ground Beef Enchiladas are a tasty and easy dish that the whole family will love. They are warm tortillas filled with seasoned beef and topped with cheese and sauce. It's perfect for dinner any night of the week!
Why Make This Recipe
This recipe is simple and quick to prepare. You can make it with ingredients you probably already have at home. Plus, it’s a great way to enjoy the flavors of Mexican cuisine without spending too much time in the kitchen.
How to Make Ground Beef Enchiladas
Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any extra fat.
- Stir in the tomato sauce, red enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for about 5 minutes.
- To make the enchiladas, take a tortilla and spoon some of the beef mixture onto it. Add a little cheese and roll it up. Place the rolled tortilla seam-side down in a greased baking dish.
- Repeat until all the tortillas and filling are used.
- Pour any leftover sauce over the enchiladas and sprinkle on the remaining cheese.
- Bake in the hot oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Take out of the oven and let cool for a few minutes. If you want, add fresh cilantro on top before serving.
How to Serve Ground Beef Enchiladas
Serve the enchiladas hot right from the oven. You can also add toppings like sour cream, salsa, or more cheese if you like.
How to Store Ground Beef Enchiladas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the prepared enchiladas for up to 2 months. Just reheat them before eating.
Tips to Make Ground Beef Enchiladas
- Use fresh tortillas for the best flavor and texture.
- You can add vegetables like bell peppers or corn to the beef mixture for extra nutrition.
- Taste the beef mixture and adjust the spices to your liking.
Variation (If Any)
You can swap ground beef for ground turkey or chicken for a lighter version. Also, try different types of cheese to mix things up!
FAQs
Can I make enchiladas ahead of time?
Yes, you can prepare them and keep them in the fridge before baking. Just cover them tightly with plastic wrap.
What if I don’t have enchilada sauce?
You can use any type of taco sauce or salsa as a substitute.
How do I keep my enchiladas from becoming soggy?
Make sure not to add too much sauce on top before baking, and bake them just until the cheese is melted.
Ground Beef Enchiladas
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce (15 oz)
- 1 can red enchilada sauce (10 oz)
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 pieces flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any extra fat.
- Stir in the tomato sauce, red enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for about 5 minutes.
- To make the enchiladas, take a tortilla and spoon some of the beef mixture onto it. Add a little cheese and roll it up. Place the rolled tortilla seam-side down in a greased baking dish.
- Repeat until all the tortillas and filling are used.
- Pour any leftover sauce over the enchiladas and sprinkle on the remaining cheese.
- Bake in the hot oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Take out of the oven and let cool for a few minutes. If you want, add fresh cilantro on top before serving.
