These Easy Cheesy Ground Beef Enchiladas are a family favorite! Packed with tasty beef and gooey cheese, they are rolled up in soft tortillas and smothered in zesty sauce.
Honestly, who doesn’t love melted cheese? I like to load on extra cheese before baking for that ooey-gooey goodness! Perfect for a quick dinner, and they disappear fast!
Key Ingredients & Substitutions
Ground Beef: A classic choice, but you can swap it out for ground turkey or even a plant-based meat substitute for a lighter or vegetarian option. I often use ground beef for its rich flavor, but turkey is great for a healthier twist.
Onion and Garlic: Fresh onions and garlic pack a punch in flavor. If you’re in a pinch, you can use onion powder and garlic powder instead. I love the fresh taste of these ingredients, but the powders work when time is short.
Enchilada Sauce: Store-bought red enchilada sauce is super convenient. If you want to make it from scratch, blend canned tomatoes, chili powder, and spices for a fresher taste. I always have a can on hand for quick meals!
Tortillas: Flour tortillas are soft and easy to roll. If you’re looking for a gluten-free option, corn tortillas work well too. Just make sure to warm them up to prevent cracking!
Cheese: I prefer sharp cheddar for its bold flavor, but you can use Monterey Jack, pepper jack, or a blend of cheeses for variety. Adding cream cheese or cottage cheese will make it extra rich.
How Do I Make Sure My Enchiladas Don’t Fall Apart?
To keep your enchiladas intact, warming the tortillas is essential. By lightly frying them in oil, you make them more pliable, preventing cracks when you roll them.
- Heat oil in a pan over medium heat, and fry each tortilla for about 15-20 seconds per side until they are soft but not crispy.
- After frying, let them drain on paper towels to absorb excess oil before filling them.
Also, don’t overfill your tortillas! About 1/4 cup of the filling is just right. This helps them roll without bursting.
How to Make Easy Cheesy Ground Beef Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce, plus extra for topping
- 1 (4 oz) can diced green chilies (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For the Tortillas:
- 8 flour or corn tortillas (6-8 inch)
- 2 tbsp vegetable oil (for softening tortillas)
For Topping:
- 2 cups shredded cheddar cheese or Mexican blend cheese
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Time Needed:
This recipe takes about 15 minutes to prep and 25 minutes to bake, for a total of about 40 minutes. In no time, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your enchiladas will be hot and bubbly when they come out!
2. Prepare the Filling:
In a large skillet, heat a little vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are translucent and fragrant—this should take about 3 minutes. Next, add the ground beef to the skillet. Cook it while breaking it apart with a spoon until it’s browned and fully cooked, about 7-8 minutes. Drain any excess fat if necessary.
3. Mix in the Seasonings:
Once the beef is cooked, stir in the red enchilada sauce, diced green chilies (if you’re using them), cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5 minutes until everything is well combined and heated through. Then, remove the skillet from heat.
4. Warm the Tortillas:
While your filling is cooling a bit, warm the tortillas. Lightly fry each tortilla in a bit of vegetable oil in another pan for about 15-20 seconds on each side until they’re pliable. This makes them easy to roll. Let them drain on paper towels afterward.
5. Assemble the Enchiladas:
Spread a little enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Then, take each tortilla and place about 1/4 cup of your beef mixture in the center. Sprinkle some cheese on top, then roll the tortilla up and place it seam side down in the baking dish. Repeat this process until all the tortillas are filled and arranged in the dish.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the top of the enchiladas in the baking dish, followed by the rest of the shredded cheese. Don’t be shy about piling it on for that extra cheesy goodness!
7. Bake:
Pop the dish into your preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly. The kitchen will smell amazing!
8. Serve:
Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with chopped cilantro if you like, and serve with sour cream on the side. Enjoy your delicious Easy Cheesy Ground Beef Enchiladas!
FAQ
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for a leaner option. Just be sure to cook it thoroughly and consider adding a bit more seasoning to enhance the flavor.
What if I Don’t Have Enchilada Sauce?
No problem! You can make a quick homemade sauce by blending canned tomatoes, chili powder, garlic powder, and salt. Simmer it for a few minutes for a fresh flavor, or use another type of sauce like taco sauce or salsa.
Can I Make These Enchiladas Ahead of Time?
Yes, you can prepare the enchiladas and store them unbaked in the fridge for up to 24 hours. Just cover with foil and bake when you’re ready to eat! You may need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or microwave until warmed through. If reheating in the oven, cover with foil to keep moisture in.
