Ground Beef Enchiladas
Cozy, cheesy enchiladas filled with seasoned ground beef, topped with melty cheese and served with fresh garnishes. A comforting dish perfect for weeknights or special celebrations.
Ingredients
Filling
- 1 pound ground beef Choose lean for a lighter dish or 80/20 for richer flavor.
- 1 medium onion, finely chopped Adds sweetness and texture.
- 2 cloves garlic, minced Brightens the filling.
- 1 cup bell pepper, diced Optional; adds color and crunch.
- 15 ounces tomato sauce The saucy base.
- 1/4 cup enchilada sauce or chili sauce Boosts that signature flavor.
- 1 teaspoon ground cumin Warm, earthy backbone.
- 1 teaspoon chili powder Gentle heat and depth.
- to taste Salt and freshly ground black pepper
Wrap and Toppings
- 8-10 corn or flour tortillas Corn gives authenticity, flour gives pliability.
- 2 cups shredded cheddar or Monterey Jack Melty, gooey bliss.
- 1/2 cup nutritional yeast Optional; adds cheesy flavor without dairy.
- Fresh cilantro and sliced green onions For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Lay out your tortillas and shred your cheese so everything is within reach.
Cooking the Filling
- In a large skillet over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook until no longer pink and beginning to caramelize.
- Add the chopped onion and bell pepper to the pan; cook until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook 30 seconds more.
- Pour in the tomato sauce and enchilada sauce, then sprinkle in the cumin, chili powder, salt, and pepper. Let the mixture simmer for 5-7 minutes until it thickens slightly. Taste and adjust seasoning.
Assembling the Enchiladas
- Spoon 2-3 tablespoons of filling down the center of each tortilla, sprinkle a little cheese, and roll snugly. Place seam-side down in the prepared baking dish.
- Pour any remaining sauce over the rolled enchiladas and scatter the rest of the cheese on top.
Baking
- Bake for 15-20 minutes until the cheese is bubbling and the edges are slightly crisp. For a browned top, slide under the broiler for 1-2 minutes.
- Let the dish rest for 5 minutes, then sprinkle with cilantro and green onions. Serve hot.
Notes
To prevent soggy tortillas, consider toasting them briefly on a dry skillet before rolling. For a smoky twist, add smoked paprika or chipotle in adobo. To make it vegetarian, substitute beef with black beans and roasted sweet potato.