These Ground Beef Enchiladas are packed with flavor, featuring seasoned beef wrapped in soft tortillas and topped with yummy enchilada sauce and cheese. What’s not to love?
Rolling these up is just as fun as eating them! I usually make a big batch so I can enjoy leftovers for lunch. They’re perfect with a side of sour cream to cool things down!
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the dish. You can opt for ground turkey or chicken for a leaner option, or even black beans or lentils for a vegetarian twist. I like using a mix of beef and pork for a richer flavor.
Kidney Beans: These add heartiness and fiber. If you don’t have kidney beans, pinto or black beans work great too. You can also leave them out for a meatier filling if beans aren’t your style.
Enchilada Sauce: A can of enchilada sauce makes things easy. If you’re feeling adventurous, try making your own with tomatoes, chili powder, and spices. It’s rewarding and tastes fresh!
Corn Tortillas: Corn tortillas are traditional, but flour tortillas can be used if you prefer a soft texture. If you’re keeping it gluten-free, check labels as some corn tortillas contain gluten.
Cheese: Cheddar and Mexican blend cheeses are tasty choices. You could also use Monterey Jack for something milder. For a healthier option, consider using reduced-fat cheese.
How Do I Get My Enchiladas to Roll Better?
Warming the tortillas is crucial for making them pliable! If they’re too cold or straight from the package, they can crack when you try to roll them. You can warm them in a skillet or microwave, just for a short time to get them flexible.
- Heat a skillet over medium heat and toast tortillas for about 30 seconds on each side.
- Alternatively, wrap them in a damp paper towel and microwave in bursts of 10-15 seconds until warm.
Using warm tortillas also helps the filling stay inside better, avoiding messy spills in your baking dish. Trust me, this little step makes a big difference!
How to Make Ground Beef Enchiladas?
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (10 oz) enchilada sauce, plus extra for topping
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Assembling:
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 20 minutes to bake, making the total time around 35 minutes. You’ll be happily munching on your delicious enchiladas in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a large skillet over medium heat. Add the ground beef and cook until it’s nicely browned. Once it’s cooked, drain any excess fat to keep the filling tasty but not too greasy.
2. Sauté Vegetables:
After draining the beef, toss in the finely chopped onion and minced garlic. Sauté them in the skillet until the onion becomes translucent, which should take about 5 minutes. This adds a lovely flavor to the mixture!
3. Add Beans and Spices:
Next, stir the drained kidney beans, enchilada sauce, cumin, chili powder, salt, and pepper into the beef mixture. Allow it to cook for another 5 minutes, letting all the delicious flavors blend together perfectly.
4. Prepare Tortillas:
Lightly warm the corn tortillas either in a skillet or in the microwave for about 20 seconds. This will make them soft and pliable, making your assembling much easier!
5. Assemble Enchiladas:
Now it’s time to fill in those tortillas! Spoon some of the beef mixture onto each one and then roll them up tightly. Place each rolled tortilla seam-side down in a greased baking dish. Keep going until you’ve filled all the tortillas—it’s okay if a little mixture spills over!
6. Top with Sauce and Cheese:
Pour some extra enchilada sauce over the top of the rolled tortillas, making sure they’re well coated. Then, sprinkle a generous amount of shredded cheese over everything for that gooey goodness!
7. Bake:
Preheat your oven to 350°F (175°C). Once it’s ready, bake the enchiladas for about 20 minutes, or until the cheese has melted and is bubbly and golden. The aroma will be mouthwatering!
8. Serve:
After baking, remove the dish from the oven and let it cool slightly so you don’t burn your tongue! Garnish with some fresh cilantro for that pop of color and flavor. Now, enjoy your tasty Ground Beef Enchiladas!
Can I Substitute Ground Beef with Another Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based options like lentils for a vegetarian version. Just make sure to adjust the cooking time as leaner meats might cook faster.
What If I Don’t Have Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas instead. Keep in mind that flour tortillas tend to be softer, so you may need to adjust the baking time slightly to ensure they hold their shape.
Can I Make Enchiladas Ahead of Time?
Yes, you can assemble the enchiladas ahead of time! Prepare them up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the cooking time, as they will be cold from the fridge.
How to Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover them with foil in the oven at 350°F (175°C) until warmed through, or microwave them for a quick option, stirring the sauce as needed to heat evenly.
