Ground Beef Enchiladas – If you’re scouring for a flavorsome and fulfilling dinner choice you won’t be disappointed with these Ground Beef Enchiladas. Filled with flavors and melted cheese these enchiladas are the perfect meal for the whole family to relish. With 30 minutes of prep time and 20 minutes of cooking you’ll have these enchiladas ready in no time.
I still remember the first time I prepared these Ground Beef Enchiladas; they were a hit, with my family. The kitchen was supplied with a bouquet of onions and jalapeños as I cooked up the delicious beef filling. The combination of spices and that satisfying sizzle, when the enchiladas went into the oven, made my taste buds tingle. My husband and child couldn’t resist tiptoeing a bite before dinner guaranteeing that this recipe was a keeper.
What makes this Ground Beef Enchiladas truly special?
With a straightforward recipe they’re perfect for those busy weeknights when you crave a homemade Mexican feast in under an hour. What sets them apart is the blend of spices, like chili powder, smoked paprika, cumin and just a hint of sugar – resulting in a sauce that’s savory, slightly smoky and irresistibly satisfying.
The combination of ground beef and a high-quality tomato sauce guarantees a choice while still supplying a scrumptious dish. We can’t skip the serving of Colby jack cheese, which adds a heavenly cheesy touch to every morsel. These enchiladas offer more, than a meal; they provide an adventure that you’ll want to surrender to.
What You Need To Make This Ground Beef Enchiladas Recipe?
Lean Ground Beef (93/7): We’re going for the leaner side of beef here, not only for a healthier twist but also to let the incredible flavors of the spices shine through without excessive grease. It’s the superstar that makes these enchiladas hearty and satisfying.
Low-Sodium Beef Broth: Think of this as your secret sauce to control the saltiness. It adds a depth of flavor without making your taste buds swim in sodium. Your heart will thank you, and your taste buds will rejoice.
High-Quality Tomato Sauce: Trust us, it’s worth the splurge. A good tomato sauce elevates the dish from mundane to marvelous, infusing it with a rich and vibrant redness that screams homemade authenticity.
Smoked Paprika: This is the little smoky secret that gives the sauce its irresistible depth. It’s like adding a hint of wood-fired barbecue to your enchiladas – pure magic!
Cumin: This spice is the flavor whisperer, enhancing the overall Mexican flair of the dish. It adds a touch of earthiness that balances out the heat and sweetness perfectly.
Colby-Jack Cheese: The star of the cheesy show! It’s the ooey-gooey, melty goodness that blankets your enchiladas and creates that irresistible, cheesy pull with each bite.
Steps To Make Ground Beef Enchiladas:
Want To Save This Recipe?
Step 1: In a frying pan heat up 1 tablespoon of oil over medium low heat. Add chopped onions and minced jalapeño pepper. Cook until the onions become soft and clear which should take around 2 to 3 minutes. Mix in garlic. Cook for an extra minute. Increase the heat. Add ground beef cooking until it is completely browned.
Step 2: Pour in low-sodium beef broth, high-quality tomato sauce, chili powder, sugar, cumin, kosher salt and ground black pepper. Stir this mixture until all the flavors blend together. Let it simmer on low heat for 10 minutes or until the sauce slightly thickens. While it simmers prepare to fry some corn tortillas, in hot vegetable oil until they become pliable enough to roll. Place the tortillas aside with paper towels between each layer.
Step 3: Now preheat your oven to 400 degrees. Spray a baking dish measuring 9×13 inches, with nonstick cooking spray.
Step 4: To assemble the enchiladas begin by spreading 1/2 cup of the enchilada sauce mixture at the bottom of the baking pan. Use a spoon to distribute the meat mixture among each tortilla. Then generously sprinkle 8 oz. of shredded Colby jack cheese onto all 12 enchiladas.
Step 5: Roll the enchiladas tightly. Arrange them in the baking dish, with the seam side facing down. Pour the remaining enchilada sauce over the rolled enchiladas ensuring they are fully coated and sprinkle the remaining cheese on top.
Step 6: Cover the dish with foil. Bake it in an oven at 400 degrees Fahrenheit for about 20 to 30 minutes. Keep an eye on it until the enchiladas are thoroughly heated and the cheese is melted and bubbly. To add a touch of garnish, with some cilantro. For a cool contrast serve alongside cream.
Tip:
To add a depth of flavor you might want to consider toasting your corn tortillas in a dry skillet before putting together the enchiladas. This simple step gives the tortillas a nuttiness and a delightful hint of smokiness which elevates the taste of the dish. Just heat each tortilla for 10 to 15 seconds, on each side until they start developing air pockets then proceed with the recipe as usual. Your taste buds will truly appreciate this touch of perfection!
Frequently Asked Questions:
Can I make these enchiladas ahead of time?
Of course! You have the option to prepare these enchiladas in advance. Simply make them ahead of time cover them up and store them in the refrigerator. When you’re ready to enjoy them just follow the baking instructions provided in the recipe.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditionally used for enchiladas feel free to use flour tortillas if you prefer. They will offer a texture but will still be delicious.
Can I freeze leftover enchiladas?
Certainly! If you happen to have any leftover enchiladas go ahead. Freeze them. To ensure their quality is maintained make sure they are properly wrapped to avoid freezer burn. When it’s time to reheat simply bake them from frozen, at 350 degrees until they are heated through, around 30 to 40 minutes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ground Beef Enchiladas
Ingredients
- 1 tbsp vegetable oil plus additional for frying tortillas
- 1/2 c onion finely diced
- 1 jalapeño minced and seeds removed
- 4 cloves garlic minced
- 1 lb 93/7 lean ground beef
- 1 c beef broth low sodium
- 2 8 oz cans tomato sauce good quality
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tbsp sugar
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp cilantro chopped
- 12 corn tortillas
- 16 oz Colby-jack cheese shredded
- sour cream for serving
Instructions
- Start by heating one tablespoon of oil in a skillet, over medium-low heat.
- Next add the onion and minced jalapeño to the skillet. Sauté them until they become softened which usually takes around 2 to 3 minutes.
- After that stir in the garlic. Let it cook for an additional minute.
- Once you've done that increase the heat. Add the ground beef to the skillet. Cook it until it turns brown.
- Now it's time to pour in the beef broth tomato sauce, chili powder, sugar, cumin, salt and pepper. Give everything a stir. Let it simmer for about 10 minutes.
- Meanwhile in another skillet with oil lightly fry the corn tortillas until they become pliable.
- Preheat your oven to 400°F (200°C). Grease a baking dish measuring around 9x13 inches (22x33 cm).
- Spread half a cup of sauce on the bottom of the greased baking dish.
- Now comes assembling time! Fill each tortilla with some of that beef mixture along with some cheese. Roll them up tightly. Place them seam-side down in the baking dish.
- Pour any remaining sauce over the enchiladas. Sprinkle some cheese on top.
- Cover everything with foil. Bake at 400°F (200°C) for 20 to 30 minutes or until everything is heated through and bubbly.
- Once ready garnish your enchiladas with cilantro. Serve them alongside some sour cream, for added deliciousness!
- Enjoy these mouthwatering Ground Beef Enchiladas!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
