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
