Ground Beef Enchiladas: The Ultimate Recipe for a Delicious Dinner Recipe
Introduction
These ground beef enchiladas are a flavorful and satisfying dinner that brings classic Mexican tastes to your table. Packed with seasoned beef, melted cheese, and a rich enchilada sauce, they’re perfect for a family meal or entertaining guests.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1/2 cup water
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (28 ounces) enchilada sauce
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced black olives
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook until softened, about 5-7 minutes, stirring occasionally.
- Step 2: Add ground beef to the skillet. Break it up and cook until browned, about 7-10 minutes. Drain off any excess grease.
- Step 3: Sprinkle taco seasoning over the beef and vegetables. Stir well. Add tomato sauce, diced green chilies, and water. Stir to combine.
- Step 4: Bring the mixture to a simmer, then reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Warm tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating in a dry skillet for 15-20 seconds per side, or wrapping in foil and warming in the oven at 350°F (175°C) for 10 minutes.
- Step 6: In a medium bowl, combine shredded cheddar cheese and shredded Monterey Jack cheese.
- Step 7: Preheat oven to 350°F (175°C).
- Step 8: Lightly grease a 9×13 inch baking dish with cooking spray.
- Step 9: Dip each warmed tortilla into enchilada sauce, coating both sides. Place on a plate. Spoon about 1/4 cup of beef filling down the center. Sprinkle with 2-3 tablespoons of cheese mixture. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, filling, and cheese.
- Step 10: Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese.
- Step 11: Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted, bubbly, and lightly golden brown.
- Step 12: Let the enchiladas rest for 5-10 minutes before serving.
- Step 13: Serve hot, topped with sour cream, guacamole, chopped cilantro, and sliced black olives, if desired.
Tips & Variations
- Use flour tortillas instead of corn to make rolling easier and for a softer texture.
- Add diced jalapeños to the beef mixture for extra heat.
- Swap the ground beef for shredded chicken or turkey for a different protein option.
- Mix in black beans or corn for extra fiber and flavor.
- Leftover enchiladas can be topped with fresh lettuce and tomatoes to add brightness.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave individual portions until hot. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day before baking. Just cover and refrigerate, then bake as directed when ready to serve.
What can I use if I don’t have taco seasoning?
You can make a simple substitute by mixing chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to taste.
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Ground Beef Enchiladas: The Ultimate Recipe for a Delicious Dinner Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Ground Beef Enchiladas recipe is a flavorful and hearty Mexican-inspired dinner perfect for family meals. Tender ground beef is cooked with sautéed bell peppers and onions, simmered in a taco-seasoned tomato sauce, then wrapped in corn tortillas, smothered in enchilada sauce, and baked with a blend of cheddar and Monterey Jack cheese until bubbly and golden. Served with optional toppings like sour cream, guacamole, cilantro, and olives, these enchiladas deliver a delicious and satisfying dinner packed with layers of cheesy, savory goodness.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1/2 cup water
Enchiladas
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (28 ounces) enchilada sauce
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Sliced black olives
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Cook Ground Beef: Add ground beef to the skillet. Break it up with a spoon and cook for 7-10 minutes until browned thoroughly. Drain off any excess grease to avoid a greasy filling.
- Season and Simmer: Sprinkle taco seasoning over the beef and vegetable mixture, stirring well to coat. Add tomato sauce, diced green chilies, and water. Stir until combined.
- Simmer Sauce: Bring the mixture to a simmer, then lower the heat and simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Warm Tortillas: To make tortillas pliable, wrap 12 corn tortillas in a damp paper towel and microwave for 30-60 seconds, or heat each tortilla in a dry skillet for 15-20 seconds per side, or wrap in foil and warm them in a 350°F (175°C) oven for 10 minutes.
- Mix Cheeses: In a medium bowl, combine 2 cups shredded cheddar cheese and 2 cups shredded Monterey Jack cheese.
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble Enchiladas: Dip each warmed tortilla into the enchilada sauce, coating both sides. Place the tortilla on a plate, spoon about 1/4 cup of the beef mixture down the center, sprinkle with 2-3 tablespoons of the cheese mixture, then roll tightly. Place rolled tortillas seam-side down into the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled enchiladas, then sprinkle the remaining cheese mixture on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and lightly golden brown.
- Rest: Let the enchiladas rest for 5-10 minutes after baking to set and make serving easier.
- Serve: Serve the enchiladas hot, topped with optional sour cream, guacamole, chopped cilantro, and sliced black olives as desired.
Notes
- To make tortillas more flexible and prevent cracking when rolling, warm them before assembling.
- Drain excess grease from cooked beef to keep the filling from being too oily.
- Feel free to add extra vegetables like corn or beans for added texture and nutrition.
- Use homemade enchilada sauce or store-bought depending on your preference and time constraints.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: ground beef enchiladas, cheesy enchiladas, Mexican dinner recipe, easy enchiladas, baked enchiladas
