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A delicious plate of cheesy Ground Beef Enchiladas is presented as the featured image for a recipe.

Easy Ground Beef Enchiladas

This recipe provides a straightforward method for making delicious ground beef enchiladas. It features a flavorful ground beef filling, an optional homemade enchilada sauce, and plenty of cheese, all customizable to your liking. Perfect for a satisfying and crowd-pleasing meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese
  • Optional toppings: Sour cream, guacamole, salsa, chopped cilantro, sliced green onions

Equipment

  • large skillet
  • medium saucepan
  • 9x13-inch baking dish
  • whisk
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare the Ground Beef Filling: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour in the tomato sauce and diced green chiles. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  7. Taste and adjust seasonings as needed.
  8. Make the Enchilada Sauce (Optional): In a medium saucepan, heat the olive oil over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
  10. Stir in the chili powder, cumin, and garlic powder. Cook for 30 seconds, stirring constantly, until fragrant.
  11. Gradually whisk in the chicken broth, making sure to break up any lumps.
  12. Stir in the tomato paste, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  13. Taste and adjust seasonings as needed.
  14. Assemble the Enchiladas: Lightly grease a 9x13 inch baking dish.
  15. Warm the tortillas slightly to make them more pliable.
  16. Dip each tortilla in the enchilada sauce, coating both sides.
  17. Place a spoonful of the ground beef filling in the center of the tortilla.
  18. Sprinkle with shredded cheese.
  19. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  20. Repeat with the remaining tortillas and filling.
  21. Pour any remaining enchilada sauce over the enchiladas.
  22. Sprinkle generously with shredded cheese.
  23. Bake the Enchiladas: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  24. Serve and Enjoy! Let the enchiladas cool for a few minutes before serving.
  25. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and sliced green onions.
  26. Serve immediately and enjoy!

Notes

Don't overfill the tortillas to prevent tearing. Use good quality ingredients for the best flavor. Taste as you go and adjust seasonings to your liking. To prevent soggy enchiladas, make sure your filling isn't too watery and don't over-soak the tortillas in the sauce. Enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Add beans, corn or bell peppers for variations. Try using ground turkey or shredded chicken instead of ground beef.