Easy Cheesy Ground Beef Enchiladas
Get ready to elevate your weeknight dinner game with these Easy Cheesy Ground Beef Enchiladas! This irresistible recipe combines seasoned ground beef, sautéed onions, and garlic, all wrapped in soft flour tortillas and smothered in rich enchilada sauce. Topped with a generous layer of melted cheddar cheese, these enchiladas are baked to golden perfection in just 25 minutes. Perfectly spiced with chili powder and cumin, this dish delivers bold Tex-Mex flavors that will satisfy the whole family. Customize with sliced black olives or fresh cilantro for a flavorful finish, and enjoy a comforting, cheesy meal that’s ready in under an hour!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 8 small flour tortillas
- 2 tbsp olive oil
- 0.25 cup sliced black olives (optional)
- 2 tbsp chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 6-8 minutes. Drain excess grease if needed.
Stir in the chili powder, ground cumin, salt, and black pepper. Mix well and cook for 1-2 minutes to evenly season the beef.
Pour 1/2 cup of enchilada sauce into the skillet with the beef mixture. Stir to combine, then remove the skillet from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Lay a flour tortilla flat, add 3-4 tablespoons of the beef mixture down the center, and sprinkle a small handful of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, beef, and cheese.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded cheese evenly on top.
If desired, sprinkle the sliced black olives over the cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly. Garnish with chopped fresh cilantro if desired before serving.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 572 mg | 44% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
