Ground Beef Enchiladas

Ground Beef Enchiladas were one of those weeknight victories in my Austin kitchen—quick, hearty, and guaranteed smiles when friends dropped by hungry after a long day. I’d brown the beef with onions, warm the tortillas, and let a pool of red sauce perfume the room while cheese melted into irresistible ribbons. Ground Beef Enchiladas became my go-to for casual dinners, paired with crisp lettuce, tangy pico, and a squeeze of lime. The sizzle, the roll, the bake—it’s simple kitchen theater with big payoff. Ground Beef Enchiladas are bold, comforting, and perfect for feeding a crowd without breaking a sweat.

Why You’ll Love this Recipes :

These Ground Beef Enchiladas deliver savory, saucy comfort fast, combining seasoned beef, soft tortillas, and a glossy red enchilada sauce that bakes into bubbling, cheesy goodness for reliable weeknight wins and crowd-pleasing weekends alike. The filling balances aromatics, warm spices, and a touch of tomato for depth, while shredded cheese melts into every crease for that classic pull-apart effect Ground Beef Enchiladas fans crave. Make-ahead friendly and freezer-friendly, Ground Beef Enchiladas adapt to mild or spicy palates and serve beautifully with crisp salad, rice, and beans for a complete plate with minimal effort.

Ingredients for :

• 1 lb ground beef (85–90% lean)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Pinch of cayenne (optional)
• 1 cup tomato sauce or crushed tomatoes
• 2–3 cups red enchilada sauce (homemade or canned)
• 8–10 corn or flour tortillas
• 2–3 cups shredded Monterey Jack or cheddar cheese
• Salt and black pepper to taste
• Fresh cilantro, green onions, and lime wedges for serving

Substitutions & Variations :

• Protein swaps: Try ground turkey, chicken, or a half-beef/half-chorizo mix for spicy, savory Ground Beef Enchiladas personality shifts while keeping method the same.
• Tortilla choices: Use lightly fried or steamed corn tortillas to prevent tearing, or low-carb flour tortillas for a softer Ground Beef Enchiladas roll-up.
• Sauce routes: Blend a quick chile powder–based roux sauce or use canned red enchilada sauce for speed; green enchilada sauce flips Ground Beef Enchiladas into a tangier profile.
• Cheese blend: Mix Jack, cheddar, and a little Oaxaca or queso quesadilla for superior melt and flavor layering in Ground Beef Enchiladas.
• Add-ins: Fold in black beans, diced green chiles, or corn for texture; top with pickled jalapeños, crema, or avocado to customize Ground Beef Enchiladas at the table

Step-by-Step :

• Prep oven and dish: Heat oven to 350–375°F, and spread 1/2 cup enchilada sauce in a 9×13-inch baking dish to prevent sticking .
• Cook filling: Brown 1 lb ground beef with diced onion over medium-high heat until no longer pink; drain, then season with chili powder, cumin, oregano, and salt .
• Warm tortillas: Soften corn tortillas so they don’t crack—microwave in a damp towel 45 seconds, lightly fry 5–10 seconds per side, or dip in warm sauce before rolling .
• Assemble: Add 1/3 cup beef and a handful of cheese to each tortilla; roll snugly and place seam-side down in the sauced dish .
• Sauce and cheese: Pour remaining enchilada sauce over the rolls and blanket with shredded Jack/cheddar .
• Bake: Cook until bubbly and melted, about 15–25 minutes at 350°F or 20–25 minutes at 375°F, then rest 5 minutes before serving .

Pro Tips :

• Prevent tearing: Use yellow corn tortillas and warm or briefly fry to keep pliable when rolling .
• Flavor boost: Mix some sauce into the beef or swipe tortillas with refried beans before filling for extra moisture .
• Even melt: Shred cheese fresh for better melt and coverage on Ground Beef Enchiladas.
• Make ahead: Assemble, cover, and refrigerate up to 24 hours; bake until hot and bubbly, adding a few minutes as needed.
• Freezer plan: Freeze unbaked, covered tightly; bake from frozen at 375°F 40–45 minutes covered, then uncover 5 minutes to brown .

Storage & Reheating Tips :

• Refrigerate: Cool and cover; store 3–4 days in the fridge for safe Ground Beef Enchiladas leftovers.
• Reheat oven: Cover with foil and warm at 350°F for 20–25 minutes until hot to maintain texture for Ground Beef Enchiladas.
• Reheat skillet/air fryer: Heat in a lightly oiled skillet cheese-side up or air fry to revive edges while keeping centers moist for Ground Beef Enchiladas.
• Single servings: Microwave in 30–45 second bursts with extra sauce, then finish in skillet for best texture on Ground Beef Enchiladas.

What to Serve :

• Classics: Serve with Mexican rice, cilantro-lime rice, or refried black beans for a satisfying, balanced plate alongside Ground Beef Enchiladas.
• Fresh crunch: Add tangy slaw, chopped salad, or quick-pickled red onions for brightness with Ground Beef Enchiladas.
• Dips and extras: Offer guacamole, pico de gallo, salsa verde, and elote-style corn salad to layer texture and acidity on Ground Beef Enchiladas.
• Finishing touches: Top with crema, avocado, cilantro, and lime wedges to cut richness and add freshness to Ground Beef Enchiladas.

FAQs for Ground Beef Enchiladas

• Corn or flour tortillas? Corn brings classic flavor and holds up under sauce; flour rolls softer and is more forgiving for beginners making Ground Beef Enchiladas.
• How to keep tortillas from cracking? Warm, steam, or lightly fry, or dip in warm sauce before rolling Ground Beef Enchiladas.
• Can Ground Beef Enchiladas be made ahead? Assemble up to 24 hours in advance; bake until bubbling, adding a few minutes if chilled Ground Beef Enchiladas.
• Best cheese? Monterey Jack or a Jack-cheddar blend for smooth melt and classic flavor in Ground Beef Enchiladas.
• Freeze baked or unbaked? For best texture, freeze unbaked tightly wrapped; bake from frozen with added time for Ground Beef Enchiladas.

Nutrition Information :

• Serving size: 2 Ground Beef Enchiladas with sauce and cheese, varies by tortilla size and fillings used.
• Approximate calories: 600–700; Protein: 30–36g; Carbs: 45–55g; Fat: 25–32g; Sodium: 900–1,000mg; values shift with tortilla type, cheese amount, and sauce for Ground Beef Enchiladas.
• Notes: Using 90% lean beef, lighter cheese, and extra veggies lowers calories and saturated fat in Ground Beef Enchiladas; flour tortillas may increase carbs slightly versus corn

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