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Ground Beef Enchiladas

Ground Beef Enchiladas: Cozy Comfort in Every Cheesy Bite

Easy Cheesy Ground Beef Enchiladas that are a total family pleaser with soft tortillas and savory filling.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Can substitute with ground turkey or lentils for a lighter dish.
  • 1 medium Onions Yellow or white onions work best.
  • 2 cloves Garlic Freshly minced is preferred.
  • 1 teaspoon Cumin Can swap for coriander.
  • 1 tablespoon Chili Powder Adjust according to your spice tolerance.
For the Enchiladas
  • 8 tortillas Flour Tortillas Corn tortillas are a gluten-free option.
  • 2 cups Enchilada Sauce Store-bought or homemade.
For the Topping
  • 2 cups Shredded Cheese Use a blend of cheddar and Monterey Jack.
  • Toppings (Optional) Chopped cilantro or jalapeños for added freshness.

Equipment

  • Large skillet
  • Baking Dish
  • Plate
  • towel

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook ground beef and diced onions for 5-7 minutes until browned.
  3. Add minced garlic, cumin, and chili powder to the skillet, cooking for 1 more minute.
  4. Lightly fry tortillas in a small amount of oil for about 30 seconds on each side, then keep warm.
  5. Spoon meat mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  6. Pour enchilada sauce evenly over the top and sprinkle shredded cheese on top.
  7. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  8. Let cool for a few minutes, then garnish with optional toppings before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, chill assembled, unbaked enchiladas for up to 24 hours before baking.

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