Ground Beef Enchiladas
These delicious ground beef enchiladas are a comforting and satisfying meal that's easy to prepare, making them perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef Choose lean beef for a healthier option, or substitute with ground turkey or chicken for a lighter twist.
- 1 can (10 oz) enchilada sauce Opt for green or red sauce based on your taste preference; consider homemade sauce for an extra flavor kick.
- 1 cup shredded cheese Cheddar or Monterey Jack works wonders, but feel free to mix and match! Dairy-free cheese can be used for a lactose-free option.
- 8 small flour tortillas Whole wheat tortillas add a healthier spin, while corn tortillas are gluten-free.
- 1/2 cup diced onion Sautéed onions bring out a wonderful sweetness. You can swap with shallots for a milder flavor.
- 1 teaspoon ground cumin For an authentic taste, but chili powder can be a great substitute.
- Salt and pepper to taste Essential for seasoning.
Optional Toppings
- sour cream
- guacamole
- fresh cilantro
Instructions
Preparation
- In a large skillet, cook the diced onion over medium heat for about 2-3 minutes until softened.
- Add the ground beef, breaking it apart with a spatula, and season with cumin, salt, and pepper. Cook for around 5 minutes until the beef is fully cooked, then drain excess fat.
Tortilla Preparation
- While the beef is cooking, warm up the tortillas in a pan or microwave, just enough to make them pliable.
Assembly
- Spoon a portion of the beef mixture onto each tortilla, adding a sprinkle of cheese.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Pour your enchilada sauce over the rolled tortillas, ensuring they are well-covered.
- Sprinkle the remaining cheese over the top of the sauced enchiladas.
Baking
- Preheat your oven to 350°F (175°C). Bake for 15-20 minutes until the cheese is bubbly and golden.
Serving
- Remove from oven, let cool for a few minutes, and serve warm with optional toppings.
Notes
Leftover ground beef enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them, which can extend their life to 3 months. Reheat in the microwave or oven for the best flavor.