Ground Beef Enchiladas

 

Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!

• Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
• Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
• White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
• Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
• Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
• Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
• Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
• Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
• Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!

• Prepare the Baking Dish. Heat the oven to 400°F. Spread about ½ cup enchilada sauce across the bottom of a baking dish. This prevents the tortillas from sticking and keeps the bottoms soft as they bake.

  Cook the Filling. Heat the oil in a large skillet over medium-high heat. Add the beef, onion, salt, and pepper. Cook for about 5 minutes, breaking the beef into small crumbles as it browns. Add the garlic, jalapeño, chili powder, cumin, and oregano (photo 1). Cook another 2 minutes, stirring frequently. Remove from the heat and stir in ¾ cup shredded cheddar (photo 2).

  Warm the Tortillas (photo 3). Arrange the tortillas on a lightly greased baking sheet. Spray the tops lightly with nonstick spray. Bake for 5 minutes, just until they’re warm and flexible.

  Roll the Enchiladas. Working with one tortilla at a time, spoon about ¼ cup filling down the center (photo 4). Roll tightly and place seam-side down in the prepared baking dish (photo 5).

  Bake. Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining cheese (photo 6). Bake for 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese has completely melted.

  Rest. Let the enchiladas rest for 5 minutes before serving. This gives the filling a chance to settle and makes them much easier to lift from the pan. Top generously with green onions, cilantro, and a dollop of sour cream or Greek yogurt. ENJOY!

  

  What to Serve with Enchiladas

  • Salad. This Mexican Street Corn Salad is a favorite around here, or try my Black Bean Corn Salad.
  • Tex-Mex Sides. Make Grilled Corn, then slather it with a mixture of lime juice, mayo, cotija, and Tajín.
  • Rice. Cilantro Lime Rice is always a good choice for Mexican-inspired recipes!
  • Beans. Like my Crock Pot Pinto Beans or Instant Pot Refried Beans.