Description
This classic Ground Beef Enchiladas recipe features seasoned ground beef wrapped in warm, lightly fried corn tortillas, smothered in rich red enchilada sauce and melted cheddar cheese. Baked to bubbly perfection and garnished with fresh cilantro or pico de gallo, this comforting Mexican-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Ground Beef Filling:
- 1.5 pounds lean ground beef
- 1 onion, diced
- 2 tablespoons taco seasoning
Enchiladas:
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable or canola oil)
- 19 ounces red enchilada sauce (1 medium can or 2 small cans)
- 1 cup shredded cheddar cheese
Garnish (optional):
- Freshly chopped cilantro
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to get it ready for baking the enchiladas.
- Cook Ground Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion together. Break the meat up as it cooks until browned and no longer pink. Drain any excess grease from the pan. Stir in the taco seasoning evenly into the meat mixture.
- Warm and Fry Tortillas: Heat 1 tablespoon of oil in a small skillet over medium heat. Once hot, add each tortilla one at a time, frying briefly on each side just until warm and coated lightly with oil. Repeat with all tortillas, adding more oil as necessary.
- Prepare Baking Dish: Pour 1/4 cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly to coat the bottom.
- Assemble Enchiladas: Spoon the beef mixture into each tortilla and roll tightly. Place each rolled tortilla seam side down in the baking dish on top of the sauce. Continue until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas ensuring they are fully covered. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the edges of the enchiladas start to brown slightly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro or pico de gallo if desired. Serve hot.
Notes
- Using lean ground beef helps reduce excess grease and makes the dish lighter.
- Frying the tortillas briefly before assembling prevents them from becoming soggy during baking.
- You can use store-bought taco seasoning or make your own for better flavor control.
- Feel free to substitute cheddar cheese with Monterey Jack or a Mexican cheese blend.
- Pico de gallo and cilantro add fresh, vibrant flavor but are optional.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
