Ground Beef Enchiladas
These Ground Beef Enchiladas are a bold and satisfying take on classic Mexican-inspired comfort food! Packed with seasoned ground beef, vibrant spices like cumin and chili powder, and melty cheddar and Monterey Jack cheese, these enchiladas are wrapped in soft flour tortillas and smothered in rich red enchilada sauce. Baked to golden, bubbly perfection, they’re ready in under an hour and perfect for a family dinner or casual get-together. Customize the dish with fresh cilantro or creamy sour cream for a personal touch. Easy, flavorful, and crowd-pleasing, this recipe is your go-to for the ultimate beef enchilada experience!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups red enchilada sauce
- 8 pieces flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. This should take about 6-8 minutes.
Once the beef is browned, drain any excess fat from the skillet. Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1 more minute to toast the spices.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Lay a flour tortilla on a flat surface. Spoon about 1/4 cup of the ground beef mixture down the center of the tortilla. Sprinkle with a small handful of shredded cheddar and Monterey Jack cheese.
Roll the tortilla tightly and place it seam-side down into the baking dish. Repeat with the remaining tortillas, beef mixture, and cheese.
Pour the remaining enchilada sauce over the rolled enchiladas, spreading it evenly to cover them completely.
Sprinkle the top with the remaining shredded cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 10621 mg | 462% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 24.9 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3143 mg | 242% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1742 mg | 37% | |
*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.
