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Delicious Ground Beef Enchiladas are pictured as the featured image for this recipe.

BEST GROUND BEEF ENCHILADAS EVER

These ground beef enchiladas are elevated from a quick weeknight meal to a gourmet experience through careful attention to moisture control, flavor layering, and structural integrity. The recipe uses an 80/20 ground beef blend, fresh vegetables, and a combination of taco seasoning and enchilada sauce to create a flavorful and satisfying dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 blend
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Poblano Pepper, finely diced optional
  • 1/2 cup Beef Broth
  • 1/4 cup Chopped Cilantro
  • 2 cups Shredded Cheddar Cheese, divided
  • Salt to taste
  • Black Pepper to taste
  • 12 Corn Tortillas or Flour Tortillas
  • 2 cups Enchilada Sauce
  • Sour Cream optional topping
  • Diced Tomatoes optional topping
  • Green Onions optional topping
  • Cooking oil for frying tortillas

Equipment

  • large skillet
  • Spoon
  • 9x13-inch baking dish
  • Oven
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  3. Add the onion and poblano pepper (if using) to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  4. Stir in the tomato sauce, Rotel, taco seasoning, and beef broth. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  5. Remove from heat and stir in the cilantro and 1 cup of the shredded cheddar cheese. Season with salt and pepper to taste.
  6. Warm the tortillas: Lightly fry them in a skillet with a little oil until pliable.
  7. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  8. Spoon about 1/4 cup of the ground beef mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  9. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Let the enchiladas cool slightly before serving. Top with your favorite toppings, such as sour cream, guacamole, diced tomatoes, and green onions.

Notes

For best results, use an 80/20 ground beef blend to prevent dryness. Lightly frying the corn tortillas in oil before filling them helps prevent them from becoming soggy. You can substitute flour tortillas for corn tortillas if preferred. Feel free to adjust the amount of taco seasoning and enchilada sauce to your taste. Enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.