Easy Ground Beef Enchiladas
These Easy Ground Beef Enchiladas are the perfect weeknight meal. Seasoned ground beef, warm tortillas, and melted cheese smothered in enchilada sauce create a comforting and satisfying dish. Customize with your favorite toppings for a family-friendly dinner that's sure to please.
Equipment
- Large skillet
- 9x13 inch baking dish
- Measuring cups
- Measuring spoons
- Spatula
- Mixing spoon
- Cheese grater (if using block cheese)
- Can opener
- Microwave (optional, for warming tortillas)
- Paper towels (optional, for warming tortillas)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ounce taco seasoning packet
- ½ cup water
- 10-12 corn or flour tortillas 6-inch
- 2 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend
- Sour cream, for topping optional
- Chopped cilantro, for topping optional
- Diced tomatoes, for topping optional
- Sliced black olives, for topping optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef, crumbling it as it cooks.
- Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the liquid has reduced slightly.
- Stir in the tomato sauce and simmer for another 5 minutes, allowing the flavors to meld.
- Remove from heat and set aside.
- Lightly grease a 9x13 inch baking dish.
- If using corn tortillas, warm them slightly to prevent cracking. You can do this by wrapping them in a damp paper towel and microwaving them for 30-60 seconds, or by lightly frying them in a skillet with a little oil.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- To assemble each enchilada, spoon about 1/4 cup of the ground beef filling down the center of a tortilla.
- Sprinkle with about 2 tablespoons of shredded cheese.
- Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, filling, and cheese.
- Pour the remaining enchilada sauce over the enchiladas, making sure they are evenly coated.
- Sprinkle with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool for a few minutes before serving.
- Garnish with your favorite toppings, such as sour cream, chopped cilantro, diced tomatoes, and sliced black olives.
- Enjoy!
Notes
Prevent cracked tortillas by warming them. If using corn tortillas, dipping them in warm enchilada sauce before filling helps. Adding cheese inside the enchiladas ensures every bite is cheesy. You can substitute the ground beef with cooked lentils, black beans, or crumbled tofu for a vegetarian option. Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.