Description
These Beef Enchiladas are a classic Mexican-inspired dish featuring seasoned ground beef wrapped in soft tortillas, smothered in rich enchilada sauce, and baked to bubbly, cheesy perfection. Perfect for a comforting family dinner, this recipe combines traditional flavors with simple preparation to deliver a delicious and satisfying meal.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Sauce and Assembly
- 1 (10 oz) can red enchilada sauce
- 1/2 cup canned diced tomatoes (optional)
- 8 small flour or corn tortillas
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Beef Mixture: In a large skillet over medium heat, brown the ground beef with the finely chopped onion until the beef is cooked through and the onion is tender, about 7–8 minutes. Drain excess fat if necessary.
- Add Seasonings: Stir in the minced garlic, taco seasoning, ground cumin, salt, and black pepper. Mix well to combine the flavors thoroughly.
- Simmer Sauce: Pour in half of the red enchilada sauce and the diced tomatoes if using. Let it simmer gently for 2–3 minutes to meld the flavors, then remove the pan from heat.
- Assemble Enchiladas: Spoon approximately 1/4 cup of the beef mixture onto the center of each tortilla. Sprinkle with a little shredded cheese, then roll up each tortilla tightly.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Place the rolled tortillas seam-side down in the dish, arranging them evenly.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top to cover the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes to warm through and allow flavors to blend.
- Bake Uncovered: Remove the foil and continue baking for another 5–10 minutes until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh cilantro over the enchiladas before serving to add a fresh, herbal finish.
Notes
- Use corn tortillas for a more traditional Mexican flavor and texture.
- Flour tortillas offer a softer, more pliable alternative if preferred.
- Add black beans or corn to the beef mixture for extra heartiness and fiber.
- Adjust the amount of taco seasoning and cumin to taste depending on spice preference.
