I absolutely love making Ground Beef Enchiladas for dinner! It’s a delicious and comforting meal that never fails to satisfy. The recipe starts with browning seasoned ground beef with onions and garlic, then rolling the mixture into corn tortillas.

After arranging the enchiladas in a baking dish, I pour a rich and zesty enchilada sauce over them before topping with shredded cheese. Baked to perfection, the enchiladas come out bubbling and irresistible, ready to be enjoyed with a dollop of sour cream and fresh cilantro. Trust me, this dish is a crowd-pleaser and perfect for any occasion!

Ingredients Needed for this Recipe

• 1 pound ground beef
• 1 yellow onion, diced
• 1 tablespoon Taco Seasoning
• 2 cups Enchilada Sauce
• 8 tortillas, enchilada size
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions for Making Ground Beef Enchiladas

1. Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
2. Cook the ground beef mixture: In a large skillet over medium-high heat, cook the ground beef, diced onion, and taco seasoning until the meat is no longer pink. This step is crucial for developing the flavors.
3. Drain the fat: This is important to avoid a greasy filling.
4. Prepare the cheese: Grate the cheddar and Monterey Jack cheeses and mix them together in a bowl. The combination of these two cheeses provides a perfect melt and a balance of flavors.
5. Assemble the enchiladas: Start by pouring about 1/2 cup of enchilada sauce into the bottom of your baking dish. This prevents the enchiladas from sticking and adds flavor to the bottom layer. Then, lay a tortilla flat and spoon the ground beef mixture down the middle. Sprinkle about 1/8 cup of the cheese mixture on top of the beef. Roll up the tortilla and place it seam side down in the baking dish. Repeat this process with the remaining tortillas.
6. Add the final touches: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top. This will create a deliciously gooey and cheesy top layer.
7. Baking: Bake the enchiladas in the preheated oven for 15-20 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges of the tortillas start to turn golden brown.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: The quality of the ingredients plays a crucial role in the final taste of the enchiladas. Opt for fresh ground beef with a higher fat content for more flavor. When it comes to cheese, a blend of cheddar and Monterey Jack provides a nice balance of flavor and meltiness. For the enchilada sauce, homemade can elevate the dish, but a good quality store-bought sauce works well in a pinch.

Preparation of the Beef: Cooking the ground beef thoroughly until it’s no longer pink is essential, but so is seasoning it properly. The taco seasoning can be adjusted according to taste; for those who prefer a spicier kick, adding a bit more can enhance the flavor profile. Draining the fat after cooking the beef ensures that the enchiladas don’t become greasy.

Assembling the Enchiladas: The distribution of ingredients within each tortilla should be even to ensure every bite is flavorful. Don’t overfill the tortillas to avoid them breaking when rolled. Placing them seam side down in the baking dish helps them stay rolled up during baking.

Baking to Perfection: The oven should be preheated to ensure a consistent cooking temperature. Covering the enchiladas with foil for the first part of baking can prevent the cheese from burning, then removing the foil towards the end allows the cheese to become nicely browned and bubbly.

Serving Suggestions

Accompaniments: Ground Beef Enchiladas pair wonderfully with a variety of sides. Consider serving them with a side of cilantro lime rice, refried beans, or a simple salad to add freshness and balance to the meal. For a more festive spread, include guacamole, sour cream, and salsa for guests to add to their plates as they please.

Beverage Pairings: A cold beer or a glass of sangria complements the flavors of the enchiladas well. For non-alcoholic options, a refreshing limeade or horchata can provide a sweet counterpoint to the savory, spicy elements of the dish.

Garnishes for Enhancement: Fresh cilantro, diced tomatoes, sliced avocados, or a dollop of sour cream not only add color but also layer in additional flavors and textures. Pickled red onions or jalapeños can introduce a tangy element that cuts through the richness of the cheese and beef.

Storage Tips

Refrigerating Leftovers: Properly stored in an airtight container, leftover enchiladas can last in the refrigerator for up to 3 days. To prevent them from becoming soggy, it’s best to store them in a single layer if possible.

Freezing for Later: Enchiladas freeze exceptionally well, making them a great make-ahead meal option. To freeze, assemble the enchiladas in a freezer-safe dish without baking, cover tightly with plastic wrap and then aluminum foil. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time if needed.

Reheating: To reheat refrigerated enchiladas, cover with foil and bake in a 350-degree oven until heated through, about 20 minutes. For frozen enchiladas, extend the baking time as necessary. Microwaving is also an option for a quick reheat, though the tortillas may not retain their original texture.

Frequently Asked Questions

Can I use flour tortillas instead of corn?: Yes, flour tortillas can be used and may actually be easier to roll without breaking. However, corn tortillas offer a more traditional flavor and texture. If using corn tortillas, warming them slightly before assembling can make them more pliable.

How can I make the enchiladas spicier?: To add heat, consider incorporating diced jalapeños into the beef mixture, using a spicier taco seasoning, or choosing a hot enchilada sauce. Garnishing with fresh sliced jalapeños or a drizzle of hot sauce can also increase the spice level.

Can I make this recipe vegetarian?: Absolutely! Substitute the ground beef with a plant-based meat alternative or a mixture of black beans and quinoa for a vegetarian version. Adjust the seasoning as needed to compensate for the flavor difference.

Is it possible to make this dish ahead of time?: Yes, enchiladas are an excellent make-ahead dish. You can assemble them up to a day in advance and keep them refrigerated until ready to bake. Just add a few minutes to the baking time since they will be starting from a colder temperature.

Ground Beef Enchiladas

This Ground Beef Enchiladas dish is not only delicious but also versatile and easy to make.

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INGREDIENTS

• 1 pound ground beef
• 1 yellow onion diced
• 1 tablespoon Taco Seasoning
• 2 cups Enchilada Sauce
• 8 tortillas enchilada size
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

INSTRUCTIONS

• Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
• Cook the ground beef mixture: In a large skillet over medium-high heat, cook the ground beef, diced onion, and taco seasoning until the meat is no longer pink. This step is crucial for developing the flavors.
• Drain the fat: This is important to avoid a greasy filling.
• Prepare the cheese: Grate the cheddar and Monterey Jack cheeses and mix them together in a bowl. The combination of these two cheeses provides a perfect melt and a balance of flavors.
• Assemble the enchiladas: Start by pouring about 1/2 cup of enchilada sauce into the bottom of your baking dish. This prevents the enchiladas from sticking and adds flavor to the bottom layer. Then, lay a tortilla flat and spoon the ground beef mixture down the middle. Sprinkle about 1/8 cup of the cheese mixture on top of the beef. Roll up the tortilla and place it seam side down in the baking dish. Repeat this process with the remaining tortillas.
• Add the final touches: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top. This will create a deliciously gooey and cheesy top layer.
• Baking: Bake the enchiladas in the preheated oven for 15-20 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges of the tortillas start to turn golden brown.